Tejas de Honduras

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (51°F - Cold Holding); milk (52°F - Cold Holding) at the reach in cooler at the front counter.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed rice inside the reach in cooler not covered.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water.
  • Basic: Hole in or other damage to wall.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. Observed cheese (52°F - Cold Holding); chicken (46°F - Cold Holding) at the reach in cooler in the kitchen. Also observed cheese (51°F - Cold Holding); milk (46°F - Cold Holding) at the reach in cooler at the front counter. As per operator foods were stored inside reach in cooler since yesterday. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods cooked more than 24 hrs not date marked inside the reach in cooler.
  • Basic: Working containers of food removed from original container not identified by common name. Observed container with sugar not identified at the front counter.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cheese (52°F - Cold Holding); chicken (46°F - Cold Holding) at the reach in cooler in the kitchen. Also observed cheese (51°F - Cold Holding); milk (46°F - Cold Holding) at the reach in cooler at the front counter. As per operator foods were stored inside reach in cooler since yesterday. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler in the kitchen.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef inside a plastic bucket stored on the floor .
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sour cream in the reach in cooler.
  • Basic: Stored food not covered. Observed multiple foods inside the reach in cooler not covered.
  • Basic: Food stored on floor. Observed plastic waters and sodas stored on the floor at the front counter.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed a plastic bowl inside the sour cream stored in the reach in cooler.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and reach in freezer door gaskets soiled and also hood filters soiled.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. Observed at the front counter. Operating provided soap.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 7 dead roaches in the kitchen of the establishment, one dead roach on preparation table in the kitchen,3 on the floor of the kitchen , two inside a dirty pot stored on the floor of the kitchen and one under the AC located behind the mop in the kitchen area.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 6 live roaches, one roach crawling inside the gasket of the reach in freezer, one crawling inside the oven, two crawling on the floor of the kitchen area next to the reach in cooler, one crawling on the floor at the cook line and the other roach crawling under the preparation table in the kitchen area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor not cleaned when the least amount of food is exposed. Kitchen.
  • Basic: Floor area(s) covered with standing water. Observed at the kitchen.
  • Basic: Hole in or other damage to wall. Observed 3 holes in the wall next to the hand wash sink in the kitchen. Also observed a hole at the kitchen entrance.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan covers with accumulated grease in the kitchen area.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Observed a can of raid on the floor of the kitchen next to the stove.
• Manager certification and employee training
  • Intermediate: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not how to sanitize utensils.