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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 PRESS BOX (THE) - RESTAURANT/BAR
Address 2401 Postoffice

GALVESTON, TX 77550
  Google Map
Phone 409-765-5958

Inspection Details

11/20/2020 Regular Inspection Demerit Score: 36
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
 
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.
 
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.
 
Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.

Accurate thermometers must be provided.
 
Proper Date Marking and disposition
Not properly date marking Ready to Eat or Temperature Control for Safety (TCS) food.
Use proper date marking.
 
Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided
The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used.

All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and 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.
 
Proper Cold Holding temperature (41F/45F)
All potentially hazardous food being held cold, must be at the proper holding temperature. Failure to hold cold food at at the proper temperature can lead to increasing bacterial numbers and and increased likelihood of foodborne illness.

Voluntarily destroy Potentially Hazardous Food held above 41 degrees F for more than 4 hours. Food held above 41 degrees F for less than 4 hours may be rapidly cooled to 41 degrees F using an ice bath or similar process.
 
Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used
Food and non-food contact surfaces must designed, constructed, used to be cleanable in order to prevent contamination and possible foodborne illness.
Make sure all equipment is designed to be cleanable.
 
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.
 
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.
 
Time as a Public Health Control; procedures & records
All opened ready-to-eat food held for more than 24 hours must be properly date marked. Specialized food preparation activities must have approved preparation plans. When time, instead of temperature, is used to control public health factors, a written action plan must be on file.

Opened ready-to-eat food must be date marked if held for mor than 24 hours. Unmarked food should be voluntarily destroyed. When no plan is in place when using time as a public health control rather than temperature, the subject food must be destroyed.
 
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.
 
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.
 
Garbage and Refuse properly disposed; facilities maintained
Garbage and refuse requirements not being met.
Garbage and refuse storage and maintenance requirements must be met.
 
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.
 
Toilet facilities; constructed, supplied, clean
Service sink not supplied or toilet facilities inadequate.
Provide proper service sink and toilet facilities.
 
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.
05/20/2020 Regular Inspection Demerit Score: 13
 
Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided
The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used.

All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.
 
Time as a Public Health Control; procedures & records
All opened ready-to-eat food held for more than 24 hours must be properly date marked. Specialized food preparation activities must have approved preparation plans. When time, instead of temperature, is used to control public health factors, a written action plan must be on file.

Opened ready-to-eat food must be date marked if held for mor than 24 hours. Unmarked food should be voluntarily destroyed. When no plan is in place when using time as a public health control rather than temperature, the subject food must be destroyed.
 
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 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.
 
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.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
 
Environmental contamination
Food is not protected from environmental contamination.

Store food in a manner in which it will not be subject to environmental contamination.
09/24/2019 Regular Inspection Demerit Score: 17
 
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.
 
Environmental contamination
Food is not protected from environmental contamination.

Store food in a manner in which it will not be subject to environmental contamination.
 
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.
 
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.
 
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.
 
Physical facilities installed, maintained, and clean
Not Maintaining premises and has unnecessary items and litter.

Maintain physical facilities clean and in good repair.
 
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.
 
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.
 
Proper Date Marking and disposition
Not properly date marking Ready to Eat or Temperature Control for Safety (TCS) food.
Use proper date marking.
 
Warewashing Facilities; installed, maintained,used/Service sinkor curbed cleaning facility provided
The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used.

All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.

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