Texas Best Smokehouse

Year by year

Inspections

1. Nov 14, 2023 Routine Score 92
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     observed potato salad at 49.9F, brisket at 42.4F (wic), mix food on cold table and reduce temperature of WIC.

   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

     dispose of containers of noddles past use by date of 10-30-23

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     label containers of spices.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean floors and walls.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     repair damaged outles and covers. repair damaged tile cove base.

2. Apr 26, 2023 Routine Score 95
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     EGG SALAD AT 50.1F, VEGETABLE MIX 50.9F. USE DEEPER PANS TO AID IN KEEPING FOOD AT COLD HOLD TEMPERATURE.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     GRIME/DUST BUILD UP ON CEILING TILES ABOVE PREP ROOM, GRIME ON FLOORS OF WALK IN COOLER, CLEAN.

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     DUST BUILD UP ON INTAKE VENT LOCATED ABOVE PREP ROOM. CLEAN.

3. Nov 8, 2022 Routine Score 97
   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     OBSERVED OPENED PACKAGES OF CHOPPED CARROTS AND SLICED JALEPENO WITHOUT DATE MARK. DATE MARK FOOD THAT HAS BEEN PROCESSED AFTER 24 HOURS.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     OBSERVED DUST BUILD UP ON FANS OF WALK IN COOLER AND ON METAL SIGNS ABOVE SERVING LINE, CLEAN.

4. Apr 13, 2022 Routine Score 92
   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     dust build up on intake vents, clean.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     grime underneath shelves in walk in cooler, splatter on frp walls, clean.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     observed MacNCheese at 130.7 and ribs at 124.3F. adjust temperature of equipment.

   • Not serious Priority Foundation (2 points)

     Thermometer calibrated to ensure accuracy

     themometer of vulcan hot hold device reading 170F, observed temperature was 140.8F. recalibrate equipment to prevent further issues with hot hold temperatures.

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     observed grease and food residue build up on vulcan hot hold equipment, clean.

5. Oct 14, 2021 Routine Score 94
   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

     observed container of pasta past use by date of 10-11-21, RFSM disposed of food.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     food in display RIC were observed at 48.3F or below(pasta 47.9F, egg salad 45.8F, cole slaw 48.3F). equipment is working suggest adding ice underneath of bowls.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     observed grime on ceiling tiles, on green wire storage shelves. clean.

6. Apr 8, 2021 Routine Score 98
   • Not serious Core (1 points)

     Equipment & utensils cleaned before restocking

     soiled spice container, clean every 24 hours.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     small spice containers not labeled. clean.

7. Oct 7, 2020 Routine Score 96
   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     two containers of pasta past manufacturers use by date of 09-20-20

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     missing outlets or holes on walls underneath serving line, repair.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     grime on walls, clean.

8. Apr 7, 2020 Routine Score 91
   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     dust on exhaust located above serving line.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     dust on frp wall located at 3 comp. sink. clean

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     found container of limes that were molding, discard.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     label spray bottles.

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     found container of utensils in wet and soiled container, clean container. sanitize utensils

9. Oct 10, 2019 Routine Score 95
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     clean behind grill, grime build up.

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     food particles on perimeter of floor. remove to prevent potential harborage condition.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     label de-greaser spray bottle.

10. Apr 3, 2019 Routine Score 89
    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      wet cloths on surface. place wet cloths back in sanitizer buckets.

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      pinto beans container on floor. place 6" minimum off the floor.

    • Not serious Core (1 points)

      Store equipment & utensils in a clean, dry place

      utensils in wet storage container.

    • Not serious Core (1 points)

      Thawing. under running water criteria - < 4 hours

      raw frozen chicken thawing at room temperature. thaw over night ot thaw under running water.

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

      employees not washing hands before donning new gloves.

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      egg salad at 49.4F ice was placed in display cooler to keep food at temperature.

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      open water bottle on working food contact surface.

11. Oct 1, 2018 Routine Score 84
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      Box of food on floor in walk in cooler.

    • Not serious Core (1 points)

      Frozen food. Stored frozen foods shall be maintained frozen

      Frozen food not date marked.

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      Work on date mark procedures, products missing date mark in walk in cooler.

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw pork next to produce and above cut fries.

    • Not serious Priority Foundation (2 points)

      No soap at handsink

      Provide soap for hand sink next to 3 comp sink. Soap holder broken placed on shelf.

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      Wet sanitizer cloth on counter top.

    • Serious Priority (3 points)

      Rapidly reheat 165øF for hot holding

      Employee reheat food in hot hold, sausage was at 128.4F.

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Potato salad at 54.1F in cold hold serving line.