FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: Lamar University Dining Hall
Completed By: Reina Sixtos At:9/10/24 10:10 am
Address: 211 REDBIRD LN, BEAUMONT, 77705
Case Number: EHI2024-8542
Score: 88
3 Point Demerit
COS 10. Food contact surfaces & returnables; Cleaned and sanitized at ppm/temp
QAC 3 compartment sink @ 200 ppm
QAC bucket at Flip/Grill area @ 400 ppm
Observed no sanitizer set up in active food prep areas (home slice, global kitchen, fruit/veggie cutting
area, and kitchen area next to three compartment sink area).
228.113(1) 228.114(a)(5)(d). Cleaning of Equipment and Utensils. Equipment, food-contact surfaces,
nonfood-contact surfaces, and utensils. (D) in equipment such as ice bins and beverage dispensing
nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and
distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending
equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. (1) Equipment food-contact surfaces and
utensils shall be clean to sight and touch. (5) Except when dry cleaning methods are used as specified
under §228.115(a) of this title, surfaces of utensils and equipment contacting food that is not
time/temperature control for safety shall be cleaned.
IN 2. Proper Cold Hold temperature (41 F/45 F)
Walk-in cooler #1 @ 34°F
Walk-in cooler #2 @ 37°F
Walk-in cooler #3 @ 38°F
Walk-in freezer #1 @ 0°F
Walk-in freezer #2 @ -20°F
IN 3. Proper Hot Holding Temperature(135 F)
Hot held foods:
Oatmeal @ 194°F
Grits @ 196°F
Pork sausage link @ 156°F
Scrambled eggs @ 161°F
2 Point Demerit
OUT 22. Food Handler/ no unauthorized persons/ personnel
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: Lamar University Dining Hall
Completed By: Reina Sixtos At:9/10/24 10:10 am
Address: 211 REDBIRD LN, BEAUMONT, 77705
Case Number: EHI2024-8542
Score: 88
Observed food handler certifications were expired and out of date.
228.33(d) (d) Except in a temporary food establishment and the certified food manager, All food
employees, except for the certified food protection manager, shall successfully complete an accredited
food handler training course, within 30 days of employment. The food establishment shall maintain on
premises a certificate of completion of the food handler training course for each food employee.
NOTE: Food Handler Certification is a minimum requirement and shall be completed within 10 days. A
certified food handler certification who has shown proficiency of required information through passing a
test that is part of an accredited program. The Food Handler certification can be obtained at the following
websites: https://www.dshs.texas.gov/food-handlers/training/online.aspx
IN 27. Proper cooling method used; Equipment Adequate to Maintain Product Temp
Observed gasket on second walk-in freezer is in disrepair.
Gasket must be repaired within 10 days.
OUT 28. Proper Date Marking and disposition
Observed several food products missing prep and discard dates inside walk-in coolers.
Food products not consumed must be date labeled.
228.75(g)(1) (g) Ready-to-eat, time/temperature control for safety food, date marking. (1) Except when
packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and
except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat,
time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24
hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the
premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or
less for a maximum of 7 days. The day of preparation shall be counted as day 1
(A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28]
and
(B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the
manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated, ready-to-eat
time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat,
time/temperature control for safety (TCS)
OUT 32. Food and Non-food Contact surfaces cleanable, properly designed, construct
Observed rust on can opener blades.
28.104(a) (a) Food-contact surfaces. Multiuse food-contact surfaces shall be:
(1) smooth;
(2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) free of sharp internal angles, corners, and crevices;
(4) finished to have smooth welds and joints
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: Lamar University Dining Hall
Completed By: Reina Sixtos At:9/10/24 10:10 am
Address: 211 REDBIRD LN, BEAUMONT, 77705
Case Number: EHI2024-8542
Score: 88
1 Point Demerit
OUT 34. No Evidence of Insect contamination, rodent/other animals
Observed a few gnats in dry storage area by soft drink syrups.
Facility must exterminate for pests until pests have been eliminated. Please forward next extermination
report to health department.
228.186(k)(1-4) (k) Controlling pests. The presence of insects, rodents, and other pests shall be control to
eliminate their presence on the premises by:
(1) routinely inspecting incoming shipments of food and supplies;
(2) routinely inspecting the premises for evidence of pests;
(3) using methods, if pests are found, such as trapping devices or other means of pest control as
specified under §228.204(b) and§228.208(b) and (c) of this title; and
(4) eliminating harborage conditions.
OUT 39. Utensils, equipment, & linens; properly used, stored, dried, & handled
Observed cutting boards need to be replaced.
Observed a cup being used as a scoop inside sugar.
§228.111. Equipment, Maintenance and Operation. Cutting surfaces. Surfaces such as cutting blocks and
boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively
cleaned and sanitized, or discarded if they are not capable of being resurfaced.
In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation
and dispensing utensils shall be stored:
(1) in the food with their handles above the top of the food and the container;
(2) in food that is not time/temperature controlled for safety with their handles above the top of the food
within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
(3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the
food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized;
(4) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as
ice cream or mashed potatoes;
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not
time/temperature control for safety;
(6) in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135
degrees Fahrenheit) and the container is cleaned at a frequency specified under §228.114(a)(4)(G) of this
title
OUT 42. Non-Food Contact Surfaces clean
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: Lamar University Dining Hall
Completed By: Reina Sixtos At:9/10/24 10:10 am
Address: 211 REDBIRD LN, BEAUMONT, 77705
Case Number: EHI2024-8542
Score: 88
Observed soft drink syrup spills in dry storage area attracting gnats.
§228.113. Cleaning of Equipment and Utensils. Equipment, food-contact surfaces, nonfood-contact
surfaces, and utensils.
(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease
deposits and other soil accumulations.
(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food
residue, and other debris.
Total Demerits: 12 Received By:
Inspected By:
Print: Reina Sixtos
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: Lamar University Dining Hall
Completed By: Reina Sixtos At:9/10/24 10:10 am
Address: 211 REDBIRD LN, BEAUMONT, 77705
Case Number: EHI2024-8542
B/88
