Establishments which prepare food on location undergo two routine inspections each year, while other establishments, such as retail establishments offering only prepackaged items and bars, undergo one routine inspection each year. The Texas Food Establishment Rules are the primary rules governing inspections in this area. These rules along with the inspection report are designed to promote uniformity in the application of the rules, while safeguarding the public's health and providing consumers with safe, unadulterated, and honestly presented foods.
If you have comments concerning local food establishments please do not hesitate to contact us.
The Inspection and scoring process
The Inspection results.
The Inspection and scoring process
WHAT DO HEALTH INSPECTORS LOOK FOR?
A Health Inspector has two goals in mine when executing their duties, the first goal is to identify violations of local and state regulations and the second goal is to educate a food establishment's management and staff when there is a violation. These violations may be in one of two groups: "critical" and "non-critical". Critical violations consist of improper cooking techniques or practices that could result in a food-borne illnesses. Non-critical violations are items not directly related to food preparation, including walls and floors being in disrepair, solid waste not being contained, and training standards.
The Inspection results.
How to use our rating system:
Establishments are rated in accordance with the following levels of sanitation.
A. (Exceptional) (1-2 DEMERITS) An establishment without critical violations (violations directly involving food safety) during an unannounced inspection.
B. (Noteworthy) (3-10 DEMERITS) These establishments exhibit well to acceptable levels of sanitation during an unannounced inspection.
C. (Satisfactory) (11-16 DEMERITS) These establishments typically exhibit acceptable to marginal levels of sanitation during an unannounced inspection.
D. ( Marginal) (OVER 16 DEMERITS) An establishment which has at least 16 or more violations.
E. (Inadequate) (31 DEMERITS OR MORE) An establishment which has a violations equalling a total of 31 demerits or more.
Routine - a normal inspection; just because it's time for one; but with no set schedule, with the goal of inspecting establishments which prepare food on-site twice during the period of January through November with the second inspection within 6 months of the first; during November and December we inspect establishments based on an assessment of their risks, starting with the establishment with the highest risk assessment score obtained during the year and continuing to those with lower scores.
For your convenience the name, latest rating, the number of demerits awarded, the date of the inspection and address of the establishment are provided on the next page.
*Note: A score of zero demerits does not reflect absolute perfect conditions and should not be the sole criteria to based one's expectations of a food establishment.*
DISCLAIMER- the information in this report represents the discrepancies observed at the establishment at the time of the inspection.
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