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Inspection History

The inspection history for the permit you selected is displayed below. Each inspection may have zero or more violations. The following text gives a general description of the violations observed, representative examples of the violations, and generalized corrective actions to be taken by the operator.

The text below does not represent the actual violations seen during that inspection. All inspection reports are available at the local office of the Galveston County Health District.


Food Facility Details

Name TONG'S HAPPY BUDDHA - RESTAURANT/BAR
Address 2827 61st St

GALVESTON, TX 77551
  Google Map
Phone 409-744-5774

Inspection Details

10/22/2020 Complaint Inspection Demerit Score: 25
 
Other Violations
Possible violations:

1. Handwashing signage not adequate
2. Permit/license not posted
3. First Aid Supplies not available
4. OTHERS
Correct other violations.
 
Wiping Cloths; properly used and stored
Wiping cloths not properly stored and used.
Properly use and store wiping cloths.
 
Food Separated &protected, prevented during food preparation,storage,dispaly and tasting
Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.

Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
 
Single-service & single-use articles; properly stored and used
Single-service articles for food- or lip-contact for consumer self-service not stored or dispensed with the original individual wrapper intact or from an approved dispenser
Properly store and use single service and single use articles.
 
Hands cleaned and properly washed/Gloves used properly
The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Code.
Even seemingly healthy employees may serve as reservoirs for pathogenic microorganisms that are transmissible through food. Staphylococci, for example, can be found on the skin and in the mouth, throat, and nose of many employees. The hands of employees can be contaminated by touching their nose or other body parts.

Employes must properly wash hands throughout the work day to prevent the contamination of food and food contact surfaces. Gloves must be worn as required.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
 
Proper Date Marking and disposition
Not properly date marking Ready to Eat or Temperature Control for Safety (TCS) food.
Use proper date marking.
 
Personal Cleanliness/ eating, drinking or tobacco use
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.

Have employees follow good hygienic practices.
 
Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature
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.

Food contact surfaces must be cleaned and sanitized before they can be used.
 
Adequate handwashing facilities: Accessible and properly supplied, used
Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Properly stock with soap and hand drying devices.
Handsinks must be made to be convenient and accessible at all times and kept stocked with soap and hand drying devices.
 
Non-Food Contact surfaces clean
Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
 
No Evidence of Insect contamination, rodent/other animals
Rodents must not be present in the establishment. Dogs, cats and other animals are restricted from food service establishments. Openings to the outside must be protected.

Immediate measures must be taken to control the presence of rodents in the establishment. Other animals must be restricted from the establishment as well.
 
Food Handler/ no unauthorized persons/ personnel
All food employees must meet Food Handler training criteria. No unauthorized persons may be in the food production area. Wash hands only at designated hand sink.
Food employees must be properly trained Food Handlers and act accordingly.
 
Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used
Utensils not being properly used or stored.

Properly store and use utensils.
 
Original container labeling (Bulk Food)
Food packaged in an establishment, is not labeled as specified in law.
Label packaed products in accordance with labeling laws.
 
Adequate ventilation and lighting; designated areas used
Lighting or ventination requirements not being met.
Lighting and ventilation requirements must be met at all times.
08/13/2020 Regular Inspection Demerit Score: 16
 
Food Handler/ no unauthorized persons/ personnel
All food employees must meet Food Handler training criteria. No unauthorized persons may be in the food production area. Wash hands only at designated hand sink.
Food employees must be properly trained Food Handlers and act accordingly.
 
Food Separated &protected, prevented during food preparation,storage,dispaly and tasting
Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.

Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
 
Proper Date Marking and disposition
Not properly date marking Ready to Eat or Temperature Control for Safety (TCS) food.
Use proper date marking.
 
Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used
Utensils not being properly used or stored.

Properly store and use utensils.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
 
Wiping Cloths; properly used and stored
Wiping cloths not properly stored and used.
Properly use and store wiping cloths.
 
Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature
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.

Food contact surfaces must be cleaned and sanitized before they can be used.
 
Adequate ventilation and lighting; designated areas used
Lighting or ventination requirements not being met.
Lighting and ventilation requirements must be met at all times.
 
Non-Food Contact surfaces clean
Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
 
Other Violations
Possible violations:

1. Handwashing signage not adequate
2. Permit/license not posted
3. First Aid Supplies not available
4. OTHERS
Correct other violations.
01/22/2020 Regular Inspection Demerit Score: 15
 
Adequate ventilation and lighting; designated areas used
Lighting or ventination requirements not being met.
Lighting and ventilation requirements must be met at all times.
 
Original container labeling (Bulk Food)
Food packaged in an establishment, is not labeled as specified in law.
Label packaed products in accordance with labeling laws.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
 
Wiping Cloths; properly used and stored
Wiping cloths not properly stored and used.
Properly use and store wiping cloths.
 
Toxic substances properly identified, stored and used
Only approved toxic substances may be stored or used on the premises.
Approved toxic substances may stored or used on the premises. Unapproved toxic substances must be removed from premises.
 
Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used
Utensils not being properly used or stored.

Properly store and use utensils.
 
Non-Food Contact surfaces clean
Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
 
Other Violations
Possible violations:

1. Handwashing signage not adequate
2. Permit/license not posted
3. First Aid Supplies not available
4. OTHERS
Correct other violations.
 
Proper Date Marking and disposition
Not properly date marking Ready to Eat or Temperature Control for Safety (TCS) food.
Use proper date marking.
 
Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature
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.

Food contact surfaces must be cleaned and sanitized before they can be used.
01/22/2020 Regular Inspection Demerit Score: 13
 
Food Separated &protected, prevented during food preparation,storage,dispaly and tasting
Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.

Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
 
Adequate ventilation and lighting; designated areas used
Lighting or ventination requirements not being met.
Lighting and ventilation requirements must be met at all times.
 
Toxic substances properly identified, stored and used
Only approved toxic substances may be stored or used on the premises.
Approved toxic substances may stored or used on the premises. Unapproved toxic substances must be removed from premises.
 
Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used
Utensils not being properly used or stored.

Properly store and use utensils.
 
Non-Food Contact surfaces clean
Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
 
Food Handler/ no unauthorized persons/ personnel
All food employees must meet Food Handler training criteria. No unauthorized persons may be in the food production area. Wash hands only at designated hand sink.
Food employees must be properly trained Food Handlers and act accordingly.
 
Wiping Cloths; properly used and stored
Wiping cloths not properly stored and used.
Properly use and store wiping cloths.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
07/26/2019 Regular Inspection Demerit Score: 24
 
Adequate handwashing facilities: Accessible and properly supplied, used
Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Properly stock with soap and hand drying devices.
Handsinks must be made to be convenient and accessible at all times and kept stocked with soap and hand drying devices.
 
Proper Date Marking and disposition
Not properly date marking Ready to Eat or Temperature Control for Safety (TCS) food.
Use proper date marking.
 
Toxic substances properly identified, stored and used
Only approved toxic substances may be stored or used on the premises.
Approved toxic substances may stored or used on the premises. Unapproved toxic substances must be removed from premises.
 
Food contact surfaces and Returnables; Cleaned and sanitized at ______ ppm/temperature
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.

Food contact surfaces must be cleaned and sanitized before they can be used.
 
Personal Cleanliness/ eating, drinking or tobacco use
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.

Have employees follow good hygienic practices.
 
No bare hand contact with ready to eat food or approved alternate method properly followed( _ y _ n)
Because contacting ready to eat food may contaminate food without a chance to destroy bacteria by cooking, bare hand contact with ready to eat food is to be avoided unless an approved plan in in place and properly followed.
Bare hand contact with ready to eat food will result in voluntary destruction of the food.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
 
Wiping Cloths; properly used and stored
Wiping cloths not properly stored and used.
Properly use and store wiping cloths.
 
Utensils, equipment,& linens; properly used, stored, dried,& handled/ In use utensils; properly used
Utensils not being properly used or stored.

Properly store and use utensils.
 
Adequate ventilation and lighting; designated areas used
Lighting or ventination requirements not being met.
Lighting and ventilation requirements must be met at all times.
 
No Evidence of Insect contamination, rodent/other animals
Rodents must not be present in the establishment. Dogs, cats and other animals are restricted from food service establishments. Openings to the outside must be protected.

Immediate measures must be taken to control the presence of rodents in the establishment. Other animals must be restricted from the establishment as well.
 
Food Separated &protected, prevented during food preparation,storage,dispaly and tasting
Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.

Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
 
Toilet facilities; constructed, supplied, clean
Service sink not supplied or toilet facilities inadequate.
Provide proper service sink and toilet facilities.
 
Non-Food Contact surfaces clean
Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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