Westside Texas T Food Court LLC

Observed items of use in other parts of the store not separate from restaurant use such as (Food wraps, labels, and raw chicken stored in reach-in-freezer.)

Observed handwashing sink in back of kitchen blocked by cart, foot stool and fan. Items moved during inspection.

Observed multiple food items in the reach-in-cool without date labels. Food items should be labeled in a way to indicate its use within seven days.

Items found in store not for use in permitted restaurant, a variance/HACCP is needed to use kitchen as an incubator kitchen.

Observed side door leading outside propped open.

Observed food service inspection report displayed in an area not visible to consumers.

Observed food service permit displayed.

Observed walls and ceiling nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices, or designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed food stored in other parts of the store not separate from restaurant use, numerous employees unknown to be working for the restaurant or deli.

Observed employee drink stored on pizza oven without lid or straw. Drink moved during inspection.

Observed several deli meats under and in the prep-top cooler without cover or protective wrapping. Foods should be covered to prevent contamination.

Observed numerous flies through out the kitchen and food prep area.

Observed incorrect food service inspection report displayed in area not visible to consumers.

Observed heavy build up along the vents in the pizza oven area, build up and accumulation along equipment stored beside the pizza oven, build up on carts surrounding the pizza oven.

Observed piles of refuse stored under the pizza oven.

Observed food stored in back reach-in-cooler with other food (cakes) from an unapproved source, foods stored in front reach-in-cooler with foods from an unapproved source. Removed food items from reach-in-cooler in back and removed approved foods from front reach-in-cooler.

Observed the following foods not holding at proper cold holding temperatures of 41F or below: In the prep-top cooler Deli meat ham 44F, 46F, Deli meat turkey 47F, Pepperoni 46F, Salami 48F, Deli meat turkey 45F, Dm Ham 43, Sliced bell Pepper 40F. In the reach-in-cooler Deli Meat turkey 50F, 51F, 51F, Deli turkey 44F. All foods discarded.

Observed the lack of employee health policy available to view.

Observed employee food and drink without lid or straw on food prep surfaces. Employee moved items during inspection.

Observed two of three handwashing sinks blocked. One handwashing sink used to store mop heads by the wear washing area and the other handwashing sink blocked by fan and carts by the pizza oven. Handwashing sinks unblocked during inspection.

Not able to provide written procedures or chemical for the clean-up of vomiting and diarrheal events. Will send procedures with chemical type for them to use.

Observed multiple deli meats in the prep-top cooler uncovered and deli meat roast beef uncovered in reach-in cooler. Foods from the prep-top cooler discarded during inspection, roast beef wrapped during inspection.

Observed build-up/ dried food debris on food slicer. Slicer should be cleaned according to procedures to prevent build up.

Observed chemicals stored on the sanitizing side of the three compartment sink next to clean dishes.

Observed packaged sandwiches packaged without appropriate labels.

Observed temperature measuring devices missing in reach-in-coolers.

Observd a box of food stored on top of mop sink in dish washing area. Box removed during inspection.

Observed foods repackaged in reduced oxygen packaging without variance or procedures. Foods discarded during inspection.

Observed multiple single-service/Single-use items stored on floor in dry storage building in back.

Observed dish soap stored in the handwashing in the dish area. Dish soap removed during inspection.

Observed walls and ceiling nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices, or designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed heavy build up along the vents in pizza oven area.

Observed pizza oven under exposed heating and air ducts, exposed ceiling.

Observed employee not washing hands for correct time and turn faucet off with bare hand before drying. Employees should be retrained on handwashing procedures.

Observed meatballs at 126F at 11:45pm, employee stated they started reheating at 9:30am. Food discarded during inspection.

Observed the following foods hot holding at self serve station under safe hot holding temperatures of 135F, supreme pizza at 111F, peperoni pizza at 123F, and meat lover pizza at 119F. Pizza to be discarded at 3:00pm

Observed employee use sink to wash and rinse sanitizing cloth. Handwashing sink if for handwashing only.

Observed multiple chemical bottles stored near food or on food contact surfaces. Chemical bottles relocated during inspection.

Observed various holes and exterior wall coming off of building.

No pest control records available

Observed pizza oven under an exposed ceiling.