Name DICKINSON EXPRESS MART - Address 4921 Fm 517 Rd DICKINSON, TX 77539 Google Map Phone 281-614-5900

Inspection Details

07/27/2012 Regular Inspection Demerit Score: 13 TOXIC ITEMS IMPROPERLY LABELED/STORED/USED The accidental contamination of food or food-contact surfaces can cause serious illness. Prominent and distinct labeling helps ensure that poisonous and toxic materials including personal care items are properly used. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linens, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage. Violations may include: 1. Window cleaner in a spray bottle without a label. 2. Powdered milk mix being stored in an empty soap concentrate bucket. Toxic items must immediately be labeled and stored in a manner that prevents the possible contamination of food and food contact surfaces. 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. CROSS-CONTAMINATION OF RAW/COOKED FOODS/OTHER Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food. Violations may include: 1. Raw egg (not pasturized) used in the preparation of a fruit smoothie drink. 2. Raw tomatoes used to dress a sandwich, are sliced on the same cutting board used to cut raw chicken without first cleaning and sanitizing the cutting board. Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed. HANDWASH FACILITIES NOT PROVIDED WITH SOAP AND TOWELS The handwash facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use. Violations may include: 1. There is no soap at the handwashing sink. 2. There are no sanitary hand towels at the handsink. A constant supply soap and towels must be available at handsinlks at all times.

me DICKINSON FOOD MART - Address 750 W Fm 517 DICKINSON, TX 77539 Google Map Phone 281-534-3913

Inspection Details

07/20/2012 Regular Inspection Demerit Score: 19 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. UNAPPROVED FOOD HANDLING SYSTEMS (HACCP PLANS/TIME AS PUBLIC HEALTH CONTROL/ DATE MARKING) All opened ready-to-eat food held for more than 24 hours must be properly date marked. Specialized food preparation activities must have approved preparation plans. When time, instead of temperature, is used to control public health factors, a written action plan must be on file. Violations may include: 1. Prepared ready-to-eat potentially hazardous food held for service more than 24 hours in the future, is not properly marked with a consume by date. 2. The establishment has no written plan when using time as a public health control. Opened ready-to-eat food must be date marked if held for mor than 24 hours. Unmarked food should be voluntarily destroyed. When no plan is in place when using time as a public health control rather than temperature, the subject food must be destroyed. OTHER VIOLATIONS CROSS-CONTAMINATION OF RAW/COOKED FOODS/OTHER Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food. Violations may include: 1. Raw egg (not pasturized) used in the preparation of a fruit smoothie drink. 2. Raw tomatoes used to dress a sandwich, are sliced on the same cutting board used to cut raw chicken without first cleaning and sanitizing the cutting board. Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed. IMPROPER HOT HOLD (135 DEGREES FAHRENHEIT) When potentially hazardous food is held hot, the product must be at no less than 135 degrees Fahrenheit. Failure to hold hot foods at the required temperature can lead to increased bacterial growth and the increased possibility of foodborne illness. Violations may include: 1. Refried beans in steam table being held at 120 degrees F. 2. Pre-cooked baked potatoes being held at 100 degrees F prior to service to the customer. Voluntarily destroy Potentially Hazardous Food held at less than 135 degrees F for more than 4 hours. If improperly held less than 4 hours may reheat rapidly to 165 degrees F. HANDWASH FACILITIES NOT PROVIDED WITH SOAP AND TOWELS The handwash facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use. Violations may include: 1. There is no soap at the handwashing sink. 2. There are no sanitary hand towels at the handsink. A constant supply soap and towels must be available at handsinlks at all times. 03/30/2012 Follow-Up Inspection Demerit Score: 24 OTHER VIOLATIONS CROSS-CONTAMINATION OF RAW/COOKED FOODS/OTHER Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food. Violations may include: 1. Raw egg (not pasturized) used in the preparation of a fruit smoothie drink. 2. Raw tomatoes used to dress a sandwich, are sliced on the same cutting board used to cut raw chicken without first cleaning and sanitizing the cutting board. Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed. IMPROPER MANUAL/MECHANICAL WAREWASHING AND SANITIZING The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Violations may include; 1. No 3-compartment sink is available to clean and sanitize equipment and utensils. 2. The hot water sanitizing rinse of a mechanical dishwashing machine does not reach the proper temperature. All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils. INADEQUATE MANAGER DEMONSTRATION OF KNOWLEDGE/CERTIFIED FOOD MANAGER NOT AVAILABLE There are many ways in which the person in charge can demonstrate competency. Many aspects of the food operation itself will reflect the competency of that person. A dialogue with the person in charge during the inspection process will also reveal whether or not that person is enabled by a clear understanding of the Code and its public health principles to follow sound food safety practices and to produce foods that are safe, wholesome, unadulterated, and accurately represented. The person in charge may also have certification through a recognized food management training program. Violations may include: 1. No required food service manager is employed by the food service establishment. 2. The person in charge of the food service eastablishment does not understand the correct temperatures at which various potentially hazardous food must be cooked to provide a safe product for the consumer. A certified food manager/person in charge with adequate knowledge of food service sanitation must be available at the food establishment. UNAPPROVED FOOD HANDLING SYSTEMS (HACCP PLANS/TIME AS PUBLIC HEALTH CONTROL/ DATE MARKING) All opened ready-to-eat food held for more than 24 hours must be properly date marked. Specialized food preparation activities must have approved preparation plans. When time, instead of temperature, is used to control public health factors, a written action plan must be on file. Violations may include: 1. Prepared ready-to-eat potentially hazardous food held for service more than 24 hours in the future, is not properly marked with a consume by date. 2. The establishment has no written plan when using time as a public health control. Opened ready-to-eat food must be date marked if held for mor than 24 hours. Unmarked food should be voluntarily destroyed. When no plan is in place when using time as a public health control rather than temperature, the subject food must be destroyed. 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. HANDWASH FACILITIES NOT PROVIDED WITH SOAP AND TOWELS The handwash facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use. Violations may include: 1. There is no soap at the handwashing sink. 2. There are no sanitary hand towels at the handsink. A constant supply soap and towels must be available at handsinlks at all times. 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.