Melted lids, duct-tape and exposed meats: 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 Aug. 26-Sept. 1 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

Wylie High School Baseball Concessions , 4502 Antilley Road: 100

High to moderates scores

Tacos El Tapatio-Mobile , 858 Palm St.: 98

Wylie High School Basketball/Volleyball Concessions , 4502 Antilley Road: 96

McDonald's , 3147 S. 14th St.: 95

Wylie High School Press Box Football , 4502 Antilley Road: 91

Last week's inspections: Moldy margarita machine and hot yogurt: Abilene's weekly restaurant inspections

Low scores and why

Wylie High School Football/Track Concessions (fieldhouse) , 4502 Antilley Road: 88

• Priority violation: Not in compliance with keeping food contact surfaces clean and sanitized. Debris was melted in cleaned slow cooker.
• The establishment and its employees did not demonstrate proper knowledge of food safety code rules due to noncompliance of one priority item during the current inspection.
• Sanitizer test strips were not available during inspection.
• Hand drying provision were not available at hand-wash sink.
• Observed wood around grease trap not painted or sealed.
• Observed screen missing in service window.

Cotton Patch of Abilene , 3302 S. Clack St.: 85

• Priority violation: Cold held raw chicken, raw beef, raw fish and corn dogs in the day cooler were not being held at the right temperature. Corrected on-site and moved to walk-in cooler for rapid cool down.
• Priority violation: Food debris was seen on bowl in stack of cleaned bowls on main line and on a cutting board and in containers stored on clean ware rack. Corrected on-site and re-cleaned.
• Observed time-temperature controlled foods out of temperature in top of dredge station day cooler with lid open. Corrected on-site.
• No temperature measuring device was in dredge station day cooler.
• A melted lid on container holding spices was seen on main line.
• Pans were stacked before dry, wet-nested, on clean ware rack. Corrected on-site and rewashed.
• Heavy accumulation of grease was seen dripping down from vent hood to fryers on main line.
• An unsealed board covering floor in front of ice machine was observed which is not in compliance with physical facilities maintenance. Will reinspect in 30 days.

Hooters , 2042 E. Overland Trl.: 83

• Priority violation: Raw chicken wings were observed above the maximum cold-holding temperature in the drawer of a refrigerated breading station. The refrigeration unit is unable to maintain a cold-holding temperature of 41 degrees or below, and employees are using ice to maintain temperature. Raw chicken wings in contact with ice temped at an appropriate temperature while other wings not in contact with ice were found not an appropriate temperature. Since foods are not held in this unit overnight and were placed in the unit shortly prior to opening, ice was added to the containers to cover the chicken and bring it to an adequate cold-holding temperature.
• Priority violation: A container of raw shrimp was observed stored in the walk-in cooler with a labeled discard date of "8/27/2024." Inspection was done on Aug. 28. Foods must not be used or stored past their labeled discard date. The shrimp was discarded.
• A refrigeration unit at the breading station is not maintaining an adequate cold-holding temperature to safely store foods. The temperature gauge on the front of the unit was observed to read 65 degrees.
• Multiple foods were observed missing discard dates.
• Multiple hand-wash sinks were observed to not be used for their designated purpose of hand-washing only. An employee was observed rinsing a thermometer off in one hand-wash sink while two other sinks in the server beverage area were observed with tea residue and food items such as a ketchup bottle, cut lime and lemon in the basin.
• A hand-wash sink was observed to not be equipped with hot water of at least 100 degrees which is a requirement.
• Multiple damp wiping cloths were observed improperly stored when not in use and must be stored in a sanitizer bucket with an adequate concentration of sanitizer when not in use. The wet wiping cloths observed were removed.
• Clean plastic containers were observed stacked while still wet and stored on a shelf. Items must be allowed to air-dry prior to being stacked, and the manager unstacked the containers to allow them to air-dry.
• Cutting boards were observed with deep grooves and are no longer considered smooth and easily cleanable.
• The inside of the ice machine was observed with a black substance and needs to be cleaned and sanitized.
• Tongs were stored hanging on the side of the oven while not in use. Utensils must be stored properly when not in use to avoid contamination. The manager removed the tongs from the side of the oven and took them to the ware-washing station.
• A single-service bowl was observed used as a scoop in the chicken batter dry mix bin.
• Multiple nonfood contact surfaces had an accumulation of dust, grease or food residue, including the large bin used to store sugar and the fronts and handles of equipment on the line.
• Each hand-wash sink must have a posted employee reporting symptoms and diagnosis sign.
• Each hand-wash sink must have a sign posted stating "hand-washing only" or similar wording.

Golden Corral , 4357 S. Danville Drive: 82

• Priority violation: Grilled onions and smoked sausage located on the steam table for hot holding was held at improper temperature. Corrected on-site by the employee who took the food off the line to re-heat in the oven.
• Priority violation: Food not protected from cross-contamination. Raw beef was stored above teriyaki sauce, a ready-to-eat food, in the meat walk-in cooler. Corrected on-site.
• Priority violation: Can opener blade at the salad bar prep area was not clean to sight and touch.
• Steam table holding the sausage links and grilled onions for heating and hot holding is not sufficient to provide proper food temperatures. The steam table is on but is not able to hold a minimum temperature of 135 degrees.
• Equipment and utensils are not constructed of safe materials and maintained in good repair. Observed some of the plastic bins with cracks and burn marks in the walk-in cooler.
• Failure of employees to restrict drinking beverages and using tobacco to areas where food is not exposed and equipment or utensils are not washed. A twist top bottle of Sprite was seen in the dessert prep station.
• Wet wiping cloth at the prep station was not stored between uses in a sanitizing bucket.
• A bag on onions was being stored on the floor at the vegetable prep station risking contamination.
• Observed lubricant from the ceiling vents leaking and dripping onto the floor in the salad bar area.
• Storage container of different oils and vinegars at the salad bar is not readily identifiable and not labeled with the common name of the food.
• Nonfood contact surfaces of the corners of the fryer baskets showed signs of grease residue buildup.

Long John Silvers , 301 Westwood Dr.: 81

• Priority violation: The batter container kept out at room temperature was observed without a date and time label.
• Priority violation: The nozzles and dispensers at the soda fountain were not clean to sight and touch and need to be cleaned and sanitized.
• Priority violation: Two chemical spray bottles were on a counter adjacent to individual condiment packages. Chemicals and toxic substances must be stored separately from foods and food-contact surfaces to avoid contamination.
• Multiple food items were observed without a labeled discard date.
• Various shelves were seen with a plastic mesh liner or cardboard. These surfaces are not smooth, easily cleanable and nonabsorbent and need to be removed.
• The back door had several gaps which allowed for sunlight to enter. The door needs to be tight-fitting and without gaps to prevent the entrance of pests.
• Food items were stored without coverings or lids, and that is not in compliance with preventing environmental contamination.
• A package of single-use plates was observed on the kitchen floor. Single-use articles must be stored at least 6 inches above the floor to prevent contamination. The package was removed.
• Multiple surfaces were dirty, including shelves in the dry storage area and the interior surfaces of refrigeration units on the line.
• Vents were very dusty and dirty and need to be cleaned.
• The floor tiles are damaged in multiple places and need to be replaced. Damaged or missing tiles in the mop sink area are causing an accumulation of dirty water on the floor. Several ceiling tiles in the kitchen are not smooth and easily cleanable. These ceiling tiles are also stained or damaged and need to be replaced.

Miguel's Mex Tex Café , 3001 S. Danville Dr.: 79

• Priority violation: Multiple food items were found to be above the required cold-hold maximum temperature of 41 degrees and had to be discarded, including shredded cheese, Mexican crema, sliced lettuce and other foods from the refrigerator. This unit will not be used until it can be serviced. Foods, including taquitos, coconut shrimp and sliced peppers, stored in a refrigeration unit on the line were also above 41 degrees and had to be discarded. This unit had been switched off accidentally, and the manager turned the unit back on.
• Priority violation: Foods found stored at an unsafe temperature and at increased risk for pathogen growth had to be discarded.
• Priority violation: Packages of raw bacon were found stored over an open box of pineapple. Raw animal foods must be stored separately from ready-to-eat foods in order to avoid cross-contamination.
• Priority violation: Plates stacked on the line were observed to not be clean and dirty plates were removed to be washed.
• Priority violation: Sanitizer in the ware-washing machine was observed at zero due to the sanitizer container being empty. The manager replaced the empty sanitizer container with a full one. Sanitizer measured at correct concentration level after the container was replaced.
• The refrigeration unit holding Mexican crema and shredded cheese was observed unable to maintain an adequate cold-holding temperature. The unit is not to be used for cold-holding perishable foods until it has been serviced.
• A food press was not in good condition and had been duct-taped.
• Some of the plastic serving trays were damaged and no longer easily cleanable.
• Foods were observed uncovered or without lids when not in use. Foods must be kept covered to avoid environmental contamination unless actively cooling or in use.
• Cutting boards throughout establishment were observed with deep cuts and grooves.
• Multiple hot pads on the line were not in good condition and had evidence of dried food residue. The hot pads were removed.
• Bins for sugar, flour and dredging flour did not have identifying labels.
• Multiple nonfood contact surfaces, such as the outside of the large containers used to store margarita mix, were found dirty and need to be cleaned.
• The certificate for the Certified Food Manager needs to be posted for public view
• The Food Establishment Permit needs to be posted for public view.
• The Reporting Symptoms and Diagnosis Sign needs to be posted at each hand-wash sink.

Inspection Comments: "Great cooling practices observed for hot foods!"

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: Melted lids, duct-tape and exposed meats: Abilene's weekly restaurant inspections