CITY OF PORT ARTHUR HEALTH DEPARTMENT

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

5860 9TH AVENUE - PORT ARTHUR, TX 77642
(409) 983-8806 OR (409) 983-8822

08-19.25 10:10 25.00002020

Tim i. Tim Licem Bst Type Risk Tatenory Page
11:92
of
Restauremt HIGH
Purpose of Inspection: ☐ 1-Compliance☑ 2-Routine 3-Field Investigation 4-Visit 5-Other TOTAL/SCORE
Estabishmen Contaci/Owner Na * Number of Repeat Violations: Se
22
"RIO Grande
Nam

"Crecia Zuniga
✓ Number of Violations COS:

Physieaddress
sioi procter st
Compliance Status:
Mark the appropriate points in
Pert Arthur 7042 4049835007
Out= not in compliance IN= in compliance
the OUT box for each numbered item
NO= not observed NA not applicable COS corrected on site
= =
Follow-up: Yes
No (circle one)

R=repeat violation
778
Mark a chéckmark in appropriate box for IN, NO, NA, COS Mark an asterisk*i'in appropriate box for R

Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status
0 Compliance Status
R

‫מ‬
INN C N C
Time and Temperature for Food Safety
NOA U NOA Ο Employee Health
T (F=degrees Fahrenheit) T
1. Proper cooling time and temperature 12. Management, food employees and conditional employees;
☑
knowledge, responsibilities, and reporting
2. Proper Cold Holding temperature(41°R/45°F) 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
☑☐ 4. Proper cooking time and temperature 14. Hands cleaned and properly washed/Gloves used properly
5. Proper reheating procedure for hot holding (165°F in 2 15. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED Y N )
6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite Chemicals
destruction
8, Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
Vegetables
Protection from Contamination
31 18. Toxic substances properly identified, stored and used
9. Food Separated & protected, prevented during food
3 Water/Plumbing
preparation, storage, display, and tasting
10. Food contact surfaces and Returnables ; Cleaned and
13 Sanitized at ppm/temperature
19. Water from
backflow device
approved source; Plumbing installed; proper

☑ 11. Proper disposition of returned, previously served

reconditioned
or
3 20. Approved Sewage/ Wastewater Disposal System, proper
disposal 0715.25
Priority Foundation Items (2 Points) violations Require Cor
rrective Action within 10 days
C R
UNOAO
T
Demonstration of Knowledge/ Personnel Food Temperature Control/ Identification
6
21. Person in charge present, demonstration of knowledge, 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature
22. Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package
Labeling 2 29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
2
23. Hot and. Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled ☑ 30. Food Establishment Permit (Current & Valid)
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and
☑ 31. Adequate handwashing facilities: Accessible and properly
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
2 supplied, used
Consumer Advisorу 32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First
N
0 T N N C R N Q
U
L 0 o Prevention of Food Contamination U A Food Identification
T
34. No Evidence of Insect contamination, rodent/other 41.Original container labeling (Bulk Food)
animals
35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
☑ 36. Wiping Cloths; properly used and stored ☑ 42. Non-Food Contact surfaces clean
37. Environmental contamination 43. Adequate ventilation and lighting; designated areas used
38. Approved thawing method ☑ 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils 45. Physical facilities installed, maintained, and clean
39. Utensils, equipment, & linens; properly used, stored, 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used ☑
40. Single-service & single-use articles; properly stored 47. Other Violations
and used ☑
Titte: Person In Charge/ Owner
elyod ty:
(signature)
orcla Cuñiga ια Zoπiga
nа ard PrYoashia Honard Business Email:elshia.Rrchar
pnta gu
 Retail Food Establishment Inspection Report

Ro erande oof froderst

Establigament Na Physical Gity ageof S

fort Anthur SOND

State License/Permit

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:

प. 8081XXBX ) ood protecred crosscontamination arrange sacn

Hype food in equipment so crass is preevented
De keah in vegetables
abave cantaned
to and mulhge ready
other prepared baas tooflatran
items.
All iHems in reuch in coolers and theezers must be rearranged
to prevent oross contaminatien.
10. 228,111CXe) chemisal sanitner generated on site
•No Sunitizer Was available! Stat prepared 3anitizer during
Inopection
18. 228,203 Pisonous toxic material Or chemisals stored properly.
•Multiple ahemroals war seen throaught Kitchen and hacd
prep area All chemicals miust be stuked in cpparate aren
alcy
trom any tood prap. Bug spray mult be remared.
20. erese trap must be ses Serviced every 3 months. Last
Service date Was ApRil 15 2025.
26. 228.80ca), 228.79(a)(2)(€)
·No allergen label or consumer adrisory was arailable.
29. 228.188(6 Food thermometers pravided and accessible
•No thermancier was ardilable in feach in cooler
thermometer available

Print: Title: Person In Charge/ Owner

(signature)
g Cυνιαa Srecla ostiga
Inspectedby:
Rcnara Reosnia Richara
Print:

Form EH-06 (Revised 09-2015)

Satple Y ) oitcded
 Retail Food Establishment Inspection Report

Rio arande
Physical Address of
5001 Procter st. Porf Arthur,To 25-00003020
Page

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:

31. 228. 149 (a) using a hand washing facility. accesible at alltimes
for emplouce se not be used fur burpases Otherthan hand washind.
•All 3 handwashing sink was blockea. Allitems mut be remot
228.148Ca) Add harawashing station to food prep area.
228.175 06) NO soap or papertover was avdilable at our 3
handwashing stations
35. 1228.42())Eating food, chewing qun dineng becrges or usingtobaado.
employees personal food Hems located on food prep
talbles.
31. 028.169(0)C) ) Storing the food at least
the floor.
1Som (oinches) above
-Roxes of meat was seen located directiy on fiyor in Kitchen
All mea food Items most be loinches above the floor.
4. 208.62laY meat and poulty that is nota readyto-eat food packaged
shall be abeled
•multiple packaged meat items was seen stored in reain
in freler and deep erer uhlabeled. Must Tabelallpackaged
meats.
45.228.186(n) Maintaining premises,unnecessary litter. itemy and
•Remove allunsed items in baske prep room
area.
ro Istorage

racgaZoniga.
Received

Creca Zuñigя
Piht: Title: Person In Charge/ Owner
ittelb
(signature)
Kewnia kreharg
Form EH-06 (Revised 09-2015)
asma Kanara Samples: Y N a# collected