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Home My WebLink AboutAllsups(2025 NW Loop) 8-18-23 Texas Department of State Health Services Retail Food Establishment Inspection Report Est. TypeRisk Category Date:Time in:Time out:License/Permit #Page __of ___ 8/18/23 1 of 3 Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-OtherTOTAL/SCORE Number of Repeat Violations: ____ Establishment Name:Contact/Owner Name: Number of Violations COS: _____ Allsup's 85 Follow-up: Yes Physical Address:City/County:Zip Code:Phone: No (circle one) 2023 NW LoopStephenville76401 Compliance Status: Out = not in compliance IN = in compliance NO= not observed NA= not applicable COS= corrected on site R= repeat violation Mark the appropriate points in the OUTbox for each numbered item IN, NO,NA,COS R Priority Items(3 Points)violations Require Immediate Corrective Actionnot to exceed 3 days Compliance StatusCompliance Status OINNCROINNCR Time and Temperature for Food Safety UNOAOUNOAO EmployeeHealth (F = degrees Fahrenheit) TSTS 1. Proper cooling time and temperature12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting 2. Proper Cold Holding temperature(41°F/ 45°F)13.Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth 3. Proper Hot Holding temperature(135°F) PreventingContamination by Hands 4. Proper cooking time and temperature14. Hands cleaned and properly washed/ Gloves used properly 5. Proper reheating procedure for hot holding (165°F in 2 15. No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed(APPROVED Y___N___) 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations 16. Pasteurized foods used; prohibited food not offered Approved Source Pasteurized eggs used when required 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated;parasite Chemicals destruction 8. Food Received at proper temperature17. Food additives; approved and properly stored; Washing Fruits & Vegetables Protection from Contamination18. Toxic substances properly identified, stored and used 9. Food Separated & protected,prevented duringfood Water/ Plumbing preparation, storage, display, and tasting 10. Food contactsurfacesand Returnables ; Cleaned and 19. Water from approved source; Plumbing installed; proper Sanitized at_______ ppm/temperaturebackflow device 11. Proper disposition of returned, previously served or 20. Approved Sewage/Wastewater Disposal System, proper reconditioneddisposal Priority Foundation Items (2 Points)violations Require Corrective Action within 10 days OINNCROINNCR UNOAOUNOAO Demonstration of Knowledge/ PersonnelFood Temperature Control/ Identification TSTS 21. Person in charge present, demonstration of knowledge, 27. Proper cooling method used; Equipment Adequate to and perform duties/ Certified Food Manager (CFM)Maintain Product Temperature 22.Food Handler/ no unauthorized persons/personnel28. Proper Date Marking and disposition Safe Water, Recordkeeping and Food Package 29. Thermometers provided, accurate,and calibrated; Chemical/ LabelingThermal test strips 23. Hot and Cold Water available; adequate pressure, safePermit Requirement, Prerequisite for Operation 24. Required records available (shellstock tags; parasite 30. Food Establishment Permit(Current & Valid) destruction); Packaged Food labeled Conformance with Approved ProceduresUtensils, Equipment, and Vending 25. Compliance with Variance, Specialized Process, and 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized supplied, used processing methods; manufacturer instructions Consumer Advisory32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used 26. Posting of Consumer Advisories; raw or under cooked 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen LabelService sink or curb cleaning facility provided Core Items (1 Point)Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First OINNCROINNCR UNOAOUNOAO Prevention of Food ContaminationFood Identification TSTS 34. No Evidence of Insect contamination, rodent/other 41.Original containerlabeling(Bulk Food) animals 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities 36. Wiping Cloths; properly used and stored42. Non-Food Contact surfaces clean 37.Environmental contamination43.Adequate ventilation and lighting; designated areas used 38. Approved thawing method44. Garbage and Refuse properly disposed; facilities maintained 45. Physical facilities installed, maintained, and clean Proper Use of Utensils 39. Utensils, equipment, & linens; properly used, stored, 46.Toilet Facilities; properly constructed, supplied, and clean dried, & handled/ In use utensils; properly used 40. Single-service & single-use articles; properly stored 47. Other Violations and used Received by:Print:Title: Person In Charge/ Owner (signature) Business Email: Inspected by:Print: Brad Hodges (signature) Texas Department of State Health Services Retail Food Establishment Inspection Report Corrective Actions to Ensure Safe Food Page __ of __ Item No. 1Cooling TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) More than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours 2 Cold Hold TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath) 3 Hot Hold TCS food held below 135° F more than 4 hours: Action: Voluntary destruction TCS food held below 135° F less than 4 hours: Action: Rapid reheats to 165°F or more 4 Cooking TCS food undercooked: Action: Re-cook to proper temperature 5 Rapid Reheating TCS food improperly reheated: Action: Reheat rapidly to 165° F 7 Approved Source/Sound Condition Foods from unapproved sources/unsound condition: Action: Voluntary destruction 9 Cross-Contamination of Raw/Cooked Foods Ready-To-Eat food contaminated by raw TCS food: Action: Voluntary destruction of ready-to-eat foods 14 Handwashing Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules. 15 Proper Handling of Ready-to-Eat Foods Employee did not properly wash and sanitize hands before touching ready-to-eat food with Bare hands: Action:Voluntary destruction 19, 23 Water Supply Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation * Time/Temperature Control for Safety (TCS) Texas Department of State Health Services Retail Food Establishment Inspection Report Establishment Name:Physical Address:City/State:License/Permit #Page __ of __ Stephenville, TX 2025 NW Loop Allsup's 3 of 3 TEMPERATURE OBSERVATIONS Item/LocationTempItem/LocationTempItem/LocationTemp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: 34Dead insects need to be removed from store (including cooler) 32, 42 , 45 Properly clean around drink station 31Properly stock hand wash station 32, 42, 45 Properly clean rear of store in the area associated with mop station and floor drains from three compartment sink 32, 42, 45 Properly clean air vents and return vents Received by:Print:Title: Person In Charge/ Owner (signature) Inspected by:Print: Brad Hodges Samples: Y N # collected ____ (signature)