Name CHURCH'S CHICKEN #4537 - Address 1901 Highway 1765 LA MARQUE, TX 77568 Google Map Phone 409-908-9228

Inspection Details

11/27/2012 Regular Inspection Demerit Score: 10 NOT USING GOOD HYGIENIC PRACTICES (EATING/DRINKING/SMOKING/OTHER) Proper hygienic practices must be followed by food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. Smoking or eating by employees in food preparation areas is prohibited because of the potential that the hands, food, and food-contact surfaces may become contaminated. Insanitary personal practices such as scratching the head, placing the fingers in or about the mouth or nose, and indiscriminate and uncovered sneezing or coughing may result in food contamination. Poor hygienic practices by employees may also adversely affect consumer confidence in the establishment. Food preparation areas such as hot grills may have elevated temperatures and the excessive heat in these areas may present a medical risk to the workers as a result of dehydration. Consequently, in these areas food employees are allowed to drink from closed containers that are carefully handled. Violations may include: 1. Food employee washes hands in food preparation or dishwashing sink. 2. Employee is smoking in the kitchen. Employees must not eat or smoke or participate in other practices that might lead to the contamination of food or food contact surfaces. THERMOMETERS NOT PROVIDED/ACCURATE/ OR PROPERLY CALIBRATED The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded. Violations may include: 1. No food thermometers are available to check food cooking temperatures. 2. Refrigeration units do not have working thermometers to determine whether or not they are effective in maintaining potentially hazardous food temperatures. Accurate thermometers must be provided. FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR Because bacteria and viruses can be present in old food soil, plates and other food contact surfaces must be properly cleaned and sanitized after each use. Violations may include: 1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles. 2. Cutting boards are not clean and sanitized before cutting lettuce for salads. Food contact surfaces must be cleaned and sanitized before they can be used.

Name CICI'S PIZZA #57 - Address 3506 PALMER HWY TEXAS CITY, TX 77590 Google Map Phone 409-945-2021

Inspection Details

11/14/2012 Regular Inspection Demerit Score: 13 THERMOMETERS NOT PROVIDED/ACCURATE/ OR PROPERLY CALIBRATED The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded. Violations may include: 1. No food thermometers are available to check food cooking temperatures. 2. Refrigeration units do not have working thermometers to determine whether or not they are effective in maintaining potentially hazardous food temperatures. Accurate thermometers must be provided. FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR Because bacteria and viruses can be present in old food soil, plates and other food contact surfaces must be properly cleaned and sanitized after each use. Violations may include: 1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles. 2. Cutting boards are not clean and sanitized before cutting lettuce for salads. Food contact surfaces must be cleaned and sanitized before they can be used. IMPROPER HANDLING OF READY-TO-EAT FOODS Employees should avoid handling ready-to-eat food with bare hands. Deli paper, tongs or disposable gloves should be used where possible. Otherwise, bare hand contact with ready-to-eat food may only take place after hands are properly washed. Violations may include: 1. Employee uses tongs that have not been cleaned and sanitized before handling ready-to-eat food. 2. Employee handles ready-to-eat food with the same gloves used to take out the garbage. Any ready-to-eat food improperly handled such as by employees with unwashed hands must be voluntarily destroyed. OTHER VIOLATIONS HANDWASH FACILITIES NOT ADEQUATE AND INACCESSIBLE Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Violations may include: 1. Handwashing sink has no working hot water. 2. Utensils are stacked in the handwashing sink making it inaccessible. Handsinks must be made to be convenient and accessible at all times.