Moldy peppers, rodents and contamination risks: Abilene's weekly restaurant inspections

The city of Abilene Environmental Health Division regularly monitors restaurants and food establishments for compliance with state food safety requirements.

Frequent inspections are essential in preventing the spread of foodborne illnesses through contamination and improper handling, storage and sanitation.

Scores for retail food establishments, food stores, mobile food units and school and daycare establishments inspected the week of July 15-21 are listed below.

Disclaimer: On any given day, an establishment may have fewer or more violations than noted in its most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment. A few more recent, follow-up inspections may not be included here.

Perfect scores

Bandag , 4750 FM Road 18

DK , 4150 Ridgemont Drive

DK , 128 E. Overland Trail

High to moderates scores

DK , 1002 N. Clack St.: 99

United Supermarket-Deli , 2160 Pine St.: 99

Abilene Country Club Upstairs , 4039 S. Treadaway Blvd.: 99

Comfort Inn & Suites , 6350 Directors Way: 98

QuikTrip , 3217 Old Anson Road: 97

Copper Creek , 4401 Loop 322: 97

Chipotle Mexican Grill , 1631 Texas Highway 351: 96

DK , 1374 S. Clack St.: 96

DK , 241 E. Stamford St.: 96

Burger King , 3901 N. 1st St.: 96

AM Donuts & Croissants , 1902 Grape St.: 95

DK , 1001 E. Highway 80: 94

DK , 3131 S. Danville Drive: 94

Marriott Towne Place Suites , 3838 John Knox Drive: 94

DK , 6265 S. Seventh St.: 93

McDonald's , 3602 N. First St.: 93

Day Nursery of Abilene , 650 Cedar St.: 93

Arby's , 3824 S. Clack St. : 92

DK , 8058 Buffalo Gap Road: 91

Dairy Queen , 942 N. Mockingbird Lane: 90

Last week's inspections: Lacking labels, raw eggs, dead and alive pests: Abilene's weekly restaurant inspections

Low scores and why

Abilene Country Club , 4039 S. Treadaway Blvd.: 89

• Priority violation: Reduced oxygen packaged cheese in the walk-in cooler was not properly labeled with product net weight or quantity, manufacturer's name and other identifying information.
• Priority violation: Raw beef was stored next to raw ground beef and was not properly protected from cross contamination. Establishment should store the raw ground beef below the whole beef because it needs to cook to a higher temperature.
• Priority violation: Raw shell eggs were placed on napkins, a nonfood contact surface, while prepping for storage in the drawer cooler. Violation was corrected on-site.
• Observed the hand-washing sink at the front of house being used to store dish soap. Corrected on-site.
• Failure of employees to restrict eating food to areas where food is not exposed. Observed an employee's granola bar stored next to the microwave in the salad prep area.

Heff's Burgers & Bar , 4310 Buffalo Gap Road, Suite 1342: 89

• Violation of requirements for a certified food protection manager to be present at the food establishment during all hours of operation.
• The back hand-wash sink was observed without paper towels. Each hand-wash sink must be stocked with soap and paper towels at all times. Corrected on-site and towels were placed near sink.
• Unsealed wood was observed in the area behind the registers. Surfaces must be smooth and easily cleanable.
• The wiping cloth bucket in the front area was observed with 10 ppm chlorine sanitizer. An employee adjusted the sanitizer level in the bucket to be in range.
• Several foods in the walk-in freezer were uncovered. Foods must be covered to protect from environmental contamination.
• The scoop for the flour bin was observed with the handle on the floor. Scoops must be stored with the handle up and out of the food in order to avoid contamination.
• The floor in the kitchen showed signs of damage and needs to be resealed. Per the owner, they are in the process of resealing the floor.
• Establishment was in violation of code stating the certified food manager certificate must be posted in a conspicuous location.
• The reportable conditions sign is missing from several hand-wash sinks in the kitchen.

Subway , 1649 Texas Highway 351: 88

• Priority violation: Multiple items on the line were found above 41 degrees and had to be discarded due to not being held at the proper cold holding temperature.
• Priority violation: One container of meatballs in marinara and one container of mozzarella cheese was stored past the labeled discard date. Both items were discarded.
• Did not have a certified food manager on-site at time of inspection. When the establishment is in operation, at least one person must be present who is a CFM.
• The cold-hold unit on the line was observed not adequately keeping foods at the appropriate temperature therefore in violation of equipment inability to maintain temperature.
• Improper method for drying mops. The mop must be allowed to air-dry when not in use and not left in the mop bucket.
• The permit and the certified food manager certificate must be posted for public view. Each hand-wash sink must have a sign designating it as a hand-wash sink and must have the reportable conditions sign posted.

Burritos San Lorenzo , 273 N. Judge Ely Blvd.: 87

• Priority violation: Cooked beef with potatoes held in the glass cooler was held past its discard date of July 14. Product was prepped on July 8, and date of inspection was July 15.
• Priority violation: Raw, cut bacon was stored above whole tomatoes, a ready-to-eat food, in the walk-in cooler and was not protected from cross contamination.
• Priority violation: Can opener blade was not clean to sight and touch which risked contamination.
• Establishment was using improper cooling methods to effectively cool cooked beef stew and refried beans. Active cooling involves the use of either ice or fan on the food during its cooling process.
• Failure of employees to restrict drinking beverages and using tobacco to areas where food is not exposed and equipment or utensils are not washed. Observed twist-top water bottle belonging to an employee stored next to canned products.
• A mop was not allowed to properly air dry.

Catfish Corner , 780 S. Treadaway Blvd.: 87

• Priority violation: Raw catfish was being held cold at improper temperature in the walk-in cooler. Corrected on-site and cooler was adjusted for rapid cool down.
• Priority violation: Observed onion rings at 92 degrees for less than 4 hours. Corrected on-site and reheated to proper hot holding temperature of 135 degrees.
• Priority violation: Three pans were stacked on clean ware rack with residue on them. Corrected on-site and re-cleaned.
• Establishment has three priority violations during inspection therefore not in compliance with demonstrating proper knowledge in food safety regulations.
• Hot holding area was not keeping food at proper temperature. There was not a bulb in the heat lamp.

Cheddar's Scratch Kitchen , 3502 S. Clack St.: 86

• Priority violation: Salsa held cold in the front of house cooler since July 12 was held at 48 degrees for more than four hours. Salsa was discarded by the manager on-site. Inspection was done on July 15.
• Priority violation: Whole green bell pepper was molding in the walk-in cooler, rendering it unsafe to consume. Corrected on-site by the manager.
• Priority violation: Improper storage of toxic items. Observed a sanitizing bucket stored next to the potato warmer on the bottom shelf. Corrected on-site.
• Not in compliance with equipment and utensils being made of safe materials and maintained in good repair. Observed broken edges at the cutting boards on the prep line. Observed a cracked lid on the chip container at the front of house prep area.
• Observed damaged and spoiled green bell pepper stored next to sound bell peppers in the walk-in cooler. Corrected on-site by the manager.
• Storage container of seasoning was not readily identifiable with label of its common name.
• Nonfood contact surfaces inside of the reach-in cooler showed signs of dust, residue and debris.

En Fu Express , 4310 Buffalo Gap Road, Suite 1024: 82

• Priority violation: Garlic in oil held cold on the countertop since 1 p.m. was held at improper temperature of 55 degrees as of 2:30 p.m. Corrected on-site and garlic was put in the cooler by an employee.
• Priority violation: Fried chicken located on the flat top with no heat on it for hot holding was measured at 107 degrees, risking contamination in the temperature danger zone. Chicken was reheated to 165 degrees by the manager.
• Priority violation: Raw shell eggs were stored above grilled chicken, a ready-to-eat food, in the walk-in cooler, risking cross-contamination.
• Priority violation: Food employees did not wash hands in the correct order according to correct procedures. Observed an employee rinse off their hands with water only in the three-compartment sink and then put on gloves. Employee was corrected and washed their hands with soap and water for 20 seconds.
• All food contact surfaces, counters or work surfaces in the establishment were not smooth, nonabsorbent and easily cleanable. Observed a box containing raw chicken being stored on top of a platform of unsealed wooden planks in the kitchen.
• Establishment not inspecting the premises for presence of insects, rodents and other pests. Observed rodent droppings on the cans in the dry storage area.
• Raw frozen chicken was not thawed using proper procedures. Chicken was observed sitting out on top of the wooden planks in the kitchen.

Betty Rose's Little Brisket , 3934 Catclaw Drive: 80

• Priority violation: Fried okra located under the heat lamp was temped at improper hot holding temperature of 126 degrees. Fried okra was reheated by an employee to 165 degrees.
• Priority violation: Raw bacon was stored above smoked sausage, a ready-to-eat food, in the walk-in cooler risking cross-contamination. Sausage should be stored above the bacon.
• Priority violation: Can opener blade was not clean to sight and touch. Observed food debris on the can opener blade at the prep table.
• Priority violation: Glass cleaner was seen stored in hand-washing sink at the bar which is not in compliance with storage regulations for toxic items.
• Cold hold reach-in cooler unit by the fryers lacked an integral or permanently affixed temperature measuring device to allow for easy viewing.
• Hand-washing sink by the back prep table was not provided with disposable towels.
• Employees were not in compliance of wearing appropriate hair restraints in an effective manner,
• A whole onion bag was seen stored on the floor in the back storage room, risking contamination.
• Packaged food does not comply with standards of identity. Observed a storage container of seasoning without a common name written on it.
• Nonfood contact surfaces of the inside of the reach-in cooler were not free of food residue.

To report a food establishment that is not following safe food-handling practices, call Environmental Health at 325- 437-4590 to initiate a complaint. Be prepared to provide specific details about the name and address of the facility, the date and time the unsafe practice was observed, and the exact practice in question.

This article originally appeared on Abilene Reporter-News: Moldy peppers, rodents and contamination risks: Abilene's weekly restaurant inspections