SHOP-AND-GO FOOD STORE 1408 SCOTT INSPECTED 07-25-11Page 1 of 8Food Establishment Inspection Report
Wichita Falls - Wichita County
Public Health District
1700 Third Street
Wichita Falls, TX 76301
940-761-7800
SITE NO.INV NO.IR NO.DATE INSPECTION TIME INSPECTOR
4462 1 07/25/2011 McKenzie, Suzanne
SITE INFORMATION INVENTORY/MANAGER SERVICE TYPE/FREQUENCY
SHOP-AND-GO FOOD STORE
1408 SCOTT
WICHITA FALLS TX 76301
940-766-2877
Process 1 Inspection- Regular
Inspected 2 Times per Year
Scheduled calender inspections.
Violations: Critical - 7 Non-Critical - 1 Score: 76
CRITICAL VIOLATIONS SUMMARY
CODE DESCRIPTION POINTS CORRECTED
3 Hot Hold (135 °F)5 07/26/2011
9 Approved Source/Labeling 4 07/26/2011
16 Handwash Facilities Adequate & Access 3 07/26/2011
17 Handwash Facilities with Soap & Towels 3 07/26/2011
18 No Evidence of Insect Contamination 3 07/26/2011
20 Toxic Items Properly Labeled/Stored/Used 3 07/26/2011
25 Food Contact Surfaces-Cleaned/Sanitized/Good Repair/Storage 3 07/26/2011
NON-CRITICAL VIOLATIONS SUMMARY
CODE DESCRIPTION POINTS CORRECTED
28 OTHER VIOLATIONS 0 _________
CRITICAL VIOLATIONS DETAIL
CODE DESCRIPTION
3 Texas food Establishment Rules
Page 60
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CODE DESCRIPTION
§229.164(o)(6) Potentially hazardous food, hot and cold holding.
Except during preparation, cooking, or cooling, or when time is used as the public health control
as specified under paragraph (9) of this subsection, and except as specified in subparagraph
(B) of this paragraph, potentially hazardous food shall be maintained:
(A) at 57 degrees Celsius (135 degrees Fahrenheit) or above, except that
roasts cooked to a temperature and for a time specified in subsection (k)(1)(B) of this section or
reheated as specified in subsection (m)(2)(E) of this section may be held at a temperature of 54
degrees Celsius (130 degrees Fahrenheit) or above; or
(B) at a temperature specified in the following:
(i) 5 degrees Celsius (41 degrees Fahrenheit) or less; or
(ii) 7 degrees Celsius (45 degrees Fahrenheit) or less in countertop, under-counter and open-
top refrigeration units located in the food preparation area that were in use prior to October 6,
2003, provided the food is date marked as specified in paragraphs (7)-(9) of this subsection.
(C) Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in
refrigerated equipment that maintains an ambient air temperature of 7 degrees Celsius (45
degrees Fahrenheit) or less.
To Wit: The burritos and corndogs is in/on the food warmer at a temperature of 110 to 114 degrees F
and is not being maintained at 140 degrees F or above. (Corrected 07/26/11)
To Correct: Rapidly reheat burritos and corndogs to 165 degrees F and maintain at 140 degrees F or higher
throughout the hot holding period. Corrections must be made immediately.
9 Pages 33 to 37
229.164(b) Pages 33 to 37
(b) Approved sources.
(1) Compliance with food law.
(A) Food shall be obtained from sources that comply with applicable laws
and are licensed by the state regulatory authority having jurisdiction over the processing and
distribution of the food.
(B) Food prepared in a private home, except as allowed in these rules, or
from an unlicensed food manufacturer or wholesaler, is considered to be from an unapproved
source and may not be used or offered for human consumption in a food establishment.
(C) Packaged food shall be labeled as specified in law, including 21 CFR
101, Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers, and 9 CFR 381
Subpart N, Labeling and Containers, and as specified under subsection (c)(7) and (8) of this
section.
(D) Fish, other than molluscan shellfish, that are intended for consumption
in their raw form and allowed as specified under subsection (k)(1)(D) of this section may be
offered for sale or service if they are obtained from a supplier that freezes the fish as specified
under subsection (l)(1) of this section; or frozen on the premises as specified under subsection
(l)(1) of this section and records are retained as specified under subsection (l)(3) of this section.
(E) Whole-muscle, intact beef steaks that are intended for consumption in
an undercooked form without a consumer advisory as specified in subsection (k)(1)(C) of this
section shall be:
(i) obtained from a food processing plant that, upon request by the
purchaser, packages the steaks and labels them, to indicate that the steaks meet the definition
of
whole-muscle, intact beef; or
(ii) deemed acceptable by the regulatory authority based on other
evidence, such as written buyer specifications or invoices, that indicates that the steaks meet the
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CODE DESCRIPTION
definition of whole-muscle, intact beef; and
(iii) if individually cut in a food establishment:
34
§229.164(b) §229.164(b)
(I) cut from whole-muscle intact beef that is labeled by a
food processing plant as specified in clause (i) or identified as specified in clause (ii) of this
subparagraph;
(II) prepared so they remain intact; and
(III) if packaged for undercooking in a food establishment,
labeled as specified in clause (i) or identified as specified in clause (ii) of this subparagraph.
(F) Meat and poultry that is not a ready-to-eat food and is in a packaged
form when it is offered for sale or otherwise offered for consumption, shall be labeled to include
safe handling instructions as specified in law, including 9 CFR §317.2(l) and 9 CFR
§381.125(b).
(G) Shell eggs that have not been specifically treated to destroy all viable
Salmonellae shall be labeled to include safe handling instructions as specified in law, including
21 CFR §101.17(h).
(2) Food in a hermetically sealed container. Food in a hermetically sealed
container shall be obtained from a food processing plant that is regulated by the food regulatory
agency that has jurisdiction over the plant.
(3) Fluid milk and milk products. Fluid milk and milk products shall be obtained
from sources that comply with Grade A standards as specified in law.
(4) Fish.
(A) Fish that are received for sale or service shall be:
(i) commercially and legally caught or harvested; or
(ii) approved for sale or service.
(B) Molluscan shellfish that are recreationally caught may not be received
for sale or service.
(5) Molluscan shellfish.
(A) Molluscan shellfish shall be obtained from sources according to law
and the requirements specified in the U.S. Department of Health and Human Services, Public
Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for
the Control of Molluscan Shellfish.
35
§229.164(b) §229.164(b)
(B) Molluscan shellfish received in interstate commerce shall be from
sources that are listed in the Interstate Certified Shellfish Shippers List.
(6) Wild mushrooms.
(A) Except as specified in subparagraph (B) of this paragraph, mushroom
species picked in the wild shall be obtained from sources where each mushroom is individually
inspected and found to be safe by an approved mushroom identification expert.
(B) This section does not apply to:
(i) cultivated wild mushroom species that are grown, harvested,
and processed in an operation that is regulated by the food regulatory agency that has
jurisdiction
over the operation; or
(ii) wild mushroom species if they are in packaged form and are
the product of a food processing plant that is regulated by the food regulatory agency that has
jurisdiction over the plant.
(7) Exotic animals and game animals.
(A) If exotic animals are received for sale or service, they shall:
(i) be commercially raised for food and:
(I) slaughtered, processed, and deemed to be .inspected and
approved. under an inspection program administered by USDA in accordance with 9 CFR 352,
Exotic Animals; Voluntary Inspection; or
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CODE DESCRIPTION
(II) slaughtered, processed, and deemed to be .inspected
and passed. under a meat and poultry inspection program administered by the department or
any
other state meat inspection program deemed equal to USDA inspection;
(ii) as allowed by law, for exotic animals that are live caught, be
slaughtered and processed as required in subparagraph (A)(i)(I) or (II) of this paragraph; and
(iii) as allowed by law, for exotic animals that are field dressed:
(I) receive an antemortem and postmortem examination by
the appropriate inspection personnel as described in subparagraph (A)(i)(I) or (II) of this
paragraph; and
36
§229.164(b) §229.164(b)
(II) be field dressed, transported, and processed according
to the requirements specified by the appropriate regulatory authority as described in paragraph
(7)(A)(i)(I) or (II) of this subsection.
(B) If game animals are received for sale or service they shall be:
(i) commercially raised for food and:
(I) raised, slaughtered, and processed under a voluntary
inspection program that is conducted by the agency that has animal health jurisdiction; or
(II) under a routine inspection program conducted by a
regulatory agency other than the agency that has animal health jurisdiction; and
(III) raised, slaughtered, and processed according to:
(-a-) laws governing meat and poultry as
determined by the agency that has animal health jurisdiction and the agency that conducts the
inspection program; and
(-b-) requirements which are developed by the
agency that has animal health jurisdiction and the agency that conducts the inspection program
with consideration of factors such as the need for antemortem and postmortem examination by
an approved veterinarian or veterinarian.s designee;
(ii) under a voluntary inspection program administered by the
USDA for game animals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or
bison) that are .inspected and approved. in accordance with 9 CFR 352, Exotic Animals;
Voluntary Inspection or rabbits that are .inspected and certified. in accordance with 9 CFR 354,
Voluntary Inspection of Rabbits and Edible Products Thereof;
(iii) as allowed by law, for wild game animals that are live-caught:
(I) under a routine inspection program conducted by a
regulatory agency such as the agency that has animal health jurisdiction; and
(II) slaughtered and processed according to:
(-a-) laws governing meat and poultry as
determined by the agency that has animal health jurisdiction and the agency that conducts the
inspection program; and
(-b-) requirements which are developed by the
agency that has animal health jurisdiction and the agency that conducts the inspection program
37
§229.164(b) §229.164(c)
with consideration of factors such as the need for antemortem and postmortem examination by
an approved veterinarian or veterinarian’s designee; or
(iv) as allowed by law, for field-dressed wild game animals under a
routine inspection program that ensures the animals:
(I) receive a postmortem examination by an approved
veterinarian or veterinarian.s designee; or
(II) are field-dressed and transported according to
requirements specified by the agency that has animal health jurisdiction and the agency that
conducts the inspection program; and
(III) are processed according to laws governing meat and
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CODE DESCRIPTION
poultry as determined by the agency that has animal health jurisdiction and the agency that
conducts the inspection program.
(C) A game animal may not be received for sale or service if it is a species
of wildlife that is listed in 50 CFR 17, Endangered and Threatened Wildlife and Plants.
To Wit: The burritos and salsa is not from an approved government inspected food
preparation/processing facility. (Corrected 07/26/11)
To Correct: The burritos and salsa must be from an approved government inspected food
preparation/processing facility. Corrections must be made immediately.
16 Texas Food Establishment Rules
Page 107
§229.166
(h) Plumbing, location and placement.
(1) Handwashing facilities. A handwashing facility shall be located:
(A) to allow convenient use by employees in food preparation, food
dispensing, and warewashing areas; and
(B) in, or immediately adjacent to, toilet rooms.
To Wit: The handwashing sink in the food preparation area is inaccessible to food service employees.
(Corrected 07/26/11)
To Correct: The handwashing sink in the food preparation area must be accessible to food service
employees. Corrections must be made immediately.
17 Page 122
§229.167
(e) Handwashing facilities.
(1) Minimum number. Handwashing facilities shall be provided as specified
under §229.166(g)(1) of this title.
(2) Handwashing cleanser, availability. Each handwashing lavatory or group of 2
adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
(3) Hand drying provision. Each handwashing lavatory or group of adjacent
lavatories shall be provided with:
(A) individual, disposable towels;
(B) a continuous towel system that supplies the user with a clean towel; or
(C) a heated-air hand drying device.
To Wit: No hand cleaning material, i.e., liquid, powder or bar soap, is available at the handwash facilities
in the food preparation area. (Corrected 07/26/11)
To Correct: Hand cleaning material, i.e., liquid, powder or bar soap, must be available at the handwash
facilities in the food preparation area. Corrections must be made immediately.
To Wit: No hand drying provisions were available at the handwash facilities in the food preparation area.
(Corrected 07/26/11)
To Correct: Hand drying provisions must be available at the handwash facilities in the food preparation area.
Corrections must be made immediately.
18 Pages 126
229.167(p)(11) & (12)
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CODE DESCRIPTION
(11) Controlling pests. The presence of insects, rodents, and other pests shall be controlled to
minimize their presence within the physical facility and its contents, and on the contiguous land
or property under the control of the permit holder by:
(A) routinely inspecting incoming shipments of food and supplies;
(B) routinely inspecting the premises for evidence of pests;
(C) using methods, if pests are found, such as trapping devices or other means of pest control
as specified under §§229.168(d)(2), (h)(2), and (h)(3)(A) of this title
(relating to Poisonous or Toxic Materials); and
(D) eliminating harborage conditions.
(12) Removing dead or trapped birds, insects, rodents, and other pests. Dead or trapped birds,
insects, rodents, and other pests shall be removed from control devices and the premises at a
frequency that prevents their accumulation, decomposition, or the attraction of pests.
To Wit: Crickets were observed in or around the food preparation area. (Corrected 07/26/11)
To Correct: Crickets must be controlled and prevented access in or around thefood preparation area.
Corrections must be made within before the next inspection..
20 Texas Food Establishment Rules
Pages 129 thru 132
§229.168(a) thru (h)
Poisonous or Toxic Materials.
(a) Original containers, identifying information, prominence. Containers of poisonous or
toxic materials and personal care items shall bear a legible manufacturer's label.
(b) Working containers, common name. Working containers used for storing poisonous
or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and
individually identified with the common name of the material.
(c) Storage, separation. Poisonous or toxic materials shall be stored so they cannot
contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
(1) separating the poisonous or toxic materials by spacing or partitioning; and
(2) Locating the poisonous or toxic materials in an area that is not above food,
equipment, utensils, linens, and single-service or single-use articles. This paragraph does not
apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for
availability and convenience if the materials are stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles.
(d) Presence and use.
(1) Restriction.
(A) Only those poisonous or toxic materials that are required for the
operation and maintenance of a food establishment, such as for the cleaning and sanitizing of
equipment and utensils and the control of insects and rodents, shall be allowed in a food
establishment.
(B) Subparagraph (A) of this paragraph does not apply to packaged
poisonous or toxic materials that are for retail sale.
(2) Conditions of use. Poisonous or toxic materials shall be:
(A) used according to:
(i) law and these rules;
(ii) manufacturer's use directions included in labeling, and, for a
pesticide, manufacturer's label instructions that state that use is allowed in a food establishment;
(iii) the conditions of certification, if certification is required, for
use of the pest control materials; and
To Wit: Containers of insecticide are not properly stored to prevent the contamination of food,
equipment, utensils, linens or single service items. (Corrected 07/26/11)
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CODE DESCRIPTION
To Correct: All containers of insecticide must be properly stored to prevent the contamination of food,
equipment, utensils, linens or single service items. Corrections must be made immediately.
25 Page 76
§229.165(d)
(d) Cleanability.
(1) Food-contact surfaces. Multiuse food-contact surfaces shall be:
(A) smooth;
(B) free of breaks, open seams, cracks, chips, inclusions, pits, and similar
imperfections;
(C) free of sharp internal angles, corners, and crevices;
(D) finished to have smooth welds and joints; and
(E) except as specified in subparagraph (B) of this paragraph, accessible for cleaning and
inspection by one of the following methods:
(i) without being disassembled;
(ii) by disassembling without the use of tools; or
(iii) by easy disassembling with the use of handheld tools
commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, and
wrenches.
(2) Paragraph (5) of this subsection does not apply to cooking oil storage tanks, distribution lines
for cooking oils, or beverage syrup lines or tubes.
(3) Cleaned in place (CIP) equipment.
(A) CIP equipment shall meet the characteristics specified under paragraph (1) of this
subsection and shall be designed and constructed so that:
(i) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior
food-contact surfaces; and
(ii) the system is self-draining or capable of being completely drained of cleaning and sanitizing
solutions; and
To Wit: The counters, and foord products are dusty and all shelving is dirty, microwave onve, RICF
located in the food preparation area has adhering food or food particles. (Corrected 07/26/11)
To Correct: The counters located in the food preparation area must be properly washed, rinsed and
sanitized and free of food or food particles. Corrections must be made immediately.
NON-CRITICAL VIOLATIONS DETAIL
CODE DESCRIPTION
28 OTHER VIOLATIONS- REQUIRE CORRECTIVE ACTION , NOT TO EXCEED 90 DAYS OR
NEXT INSPECTION, WHICHEVER COMES FIRST.
To Wit: Lawn mower stored inside facility with gas.
To Wit: Need to remove all equipment out that is not working.
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I HEREBY, ACKNOWLEDGE THE ISSUANCE AND RECEIPT OF THIS OFFICIAL Food Establishment Inspection
Report.
Suzanne McKenzie, PUBLIC HEALTH OFFICER OWNER / MANAGER SIGNATURE
OWNER / MANAGER PRINT NAME
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