LAS TEJAS RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (49F - Cold Holding); cooked white rice (48F - Cold Holding)inside the reach in cooler in front area across of steam table. Per operator, food was cooked yesterday, over fours out of temperature control. Operator discarded the food items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding); cooked white rice (48F - Cold Holding)inside the reach in cooler in front area across of steam table. Per operator, food was cooked yesterday, over fours out of temperature control. Operator discarded the food items. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans and rice (131F - per operator, placed on steam table around 9:40.) Cook reheated the rice. 2nd temp red beans and rice (175F - Reheating). Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker for spout attached to a long hose that reaches sink basin.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained and provided to operator the BIG 6 handout.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelving unit housing plastic 25 lbs chicken bouillon and clean pots and pans in the back kitchen area. Observed three knives with rust build up stored on the magnetic knife holder above prep table in the back kitchen area. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for unisex bathroom in the establishment.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for food pans stored above three compartment sink.

Basic - Floor tiles missing and/or in disrepair. Observed around 3 compartment sink in the back kitchen area.

Basic - Food stored on floor. Observed a plastic 35 gallon container of oil stored on the floor in front area next to 3 compartment sink. Operator removed and placed it on a shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the reach in freezer housing ice cream in the front area and in the back area near restrooms.

Basic - No Heimlich maneuver/choking sign posted. Provided to the operator.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves housing spices and food equipment in the back kitchen area. Observed soiled hood filters for both the stove at the front counter and the stove in the back kitchen area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored upright with food contact surface up, on a shelf in the front area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining for handwash sink in front area.

Basic - Working containers of food removed from original container not identified by common name. Observed container of white substance not labeled above espresso machine. Also observed a food pan with flour and bread crumbs (per operator), with no label stored on a shelf aboard the kitchen prep table.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the front counter glass reach in cooler cooked pork (51 F - Cold Holding); White rice (50 F - Cold Holding), according to operator stored in cooler since yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the front counter glass reach in cooler cooked pork (51 F - Cold Holding); White rice (50 F - Cold Holding), according to operator stored in cooler since yesterday.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form. Corrected On-Site Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over the dishwashing area. Operator removed it, and discarded tape Corrected On-Site

Basic - Reuse of single-service or single-use articles. Observed juices stored in reuse gallons of milk.

Basic - Storage area not maintained clean and organized. Observed back area storage not organized.

Basic - Stored food not covered. Observed sugar container not covered at the front counter area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed cases floor under the three compartment sink unsealed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the kitchen area soiled

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork chop (106F - Hot Holding); pork chicharron (109°F - Hot Holding) in steam table for less than 4 hours as per operator. Operator increased equipment temperature. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed the written procedures to operator. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washed dishes with no sanitation step. Instructed operator regarding the ware washing procedure, operator set up the three compartment sink with chlorine sanitation solution 100 ppm. Corrected On-Site

Basic - Food stored on floor. Observed bags of beans and oil cases on dry stored floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Single-service articles improperly stored. Observed to go container on the floor. Operator properly stored it. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen. - From follow-up inspection 2025-01-13: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer, located at front counter. - From follow-up inspection 2025-01-13: Basic - Ice buildup in reach-in freezer, located at front counter. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put gloves and no handwashing prior. Coached operator on correct procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (82F - Hot Holding) at steam table, as per operator for approximately 30 minutes prior. Operator removed product and placed inside fryer to reheat. Final reading sweet plantains (189F - Reheating). Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter and kitchen area.

Basic - Food stored on floor. Observed container of oil stored on floor next to the fryers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of reach in cooler at front counter soiled.

Basic - Single-service articles improperly stored. Observed single service trays stored on floor near steam table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation reach in cooler at front counter.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator proper cleaning.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw French fries in chest freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed an empty milk carton and cleaning sponge stored inside hand washing sink next to three compartment sink. Manager removed the items. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap available at hand washing sink next to three compartment sink

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom rack of prep table rusted next to three compartment sink Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle kept at prep table next to microwave.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored above prep table in the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint, in the kitchen . Employee put a hat on. Corrected On-Site

Basic - Hole in or other damage to wall. Observed wall cover hanging on mop sink area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on chest freezer in back of house.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled inside with food debris next to stove.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in upright coolers and freezers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed upright cooler shelves soiled with food debris in back of house.

Basic - Stored food not covered. Observed food stored in upright cooler stored not covered.

Basic - Wood food-contact surface not properly sealed. Inside counters from front line are made of wood not treated, same as behind steam table counters.

Basic - Working containers of food removed from original container not identified by common name. Observed food prepared ready for use not labeled in upright cooler back of the house.

High Priority - Nonfood-grade bags used in direct contact with food. Observed usage of nonfood grade bags to store food (meat) in upright cooler by buffet area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in upright cooler in storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled next to three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing used to store empty containers of milk. Operator removed the obstruction.

Intermediate - No soap provided at handwash sink. Observed no soap available at hand washing sink next to three compartment sink. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom rack of prep table rusted next to three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl being used to portion rice and beans and rice in kitchen area. Manager removed them. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved prep area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator handling food preparation with out a hair net. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed a pan of cooked beef exposed to splash from hand washing sink by cooking stove. Operator removed the pan of beef.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris, on counter next to prep table. Manager cleaned it out . Corrective Action Taken Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in upright cooler in the storage area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers at storage area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete by three compartment sink area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Reach in cooler next to buffet area.

Basic - Working containers of food removed from original container not identified by common name. Observed food prepared ready to use not labeled in upright cooler in storage room. Repeat Violation

Basic - freezer/ cooler shelves with rust that has pitted the surface. Observed coolers upright and freezer reach in racks rusted. Kitchen and storage area.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee go from cooking raw meat to serve ready to eat foods to customers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No soap provided at handwash sink. Observed no soap available at hand washing sink next to three compartment sink. Manager provided soap. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed tennis shoes stored over bag of hot peppers in storage area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving ready to eat food with no hair restraint.

Basic - Equipment in poor repair. Observed gaskets of reach in cooler torn, in front of steam table.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood filters souled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled.

Basic - Single-service articles improperly stored. Observed single service plates stored on floor next to steam table. Employee removed them and stored them properly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall of reach in cooler soiled next to stove.

Basic - Working containers of food removed from original container not identified by common name. Observed raw beef prepared for more than 24 hours not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in back preparation area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed

Basic - Food stored on floor. Observed oil on floor in cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer located in front area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with salt.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of salt not identified.