9850-A Emmett F. Lowry Expy, Suite A108, Texas City Texas 77591 - Phone - 409-938-7221
 

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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 Stomp's Burger Joint -
Address 3707 Hwy 146

BACLIFF, TX 77518
  Google Map
Phone 281-339-0785

Inspection Details

05/09/2014 Follow-Up Inspection Demerit Score: 6
 
FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR
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.

Violations may include:

1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles.
2. Cutting boards are not clean and sanitized before cutting lettuce for salads.
Food contact surfaces must be cleaned and sanitized before they can be used.
 
OTHER VIOLATIONS
 
THERMOMETERS NOT PROVIDED/ACCURATE/ OR PROPERLY CALIBRATED
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.

Violations may include:

1. No food thermometers are available to check food cooking temperatures.
2. Refrigeration units do not have working thermometers to determine whether or not they are effective in maintaining potentially hazardous food temperatures.
Accurate thermometers must be provided.
01/10/2014 Regular Inspection Demerit Score: 6
 
OTHER VIOLATIONS
 
IMPROPER MANUAL/MECHANICAL WAREWASHING AND SANITIZING
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.

Violations may include;

1. No 3-compartment sink is available to clean and sanitize equipment and utensils.
2. The hot water sanitizing rinse of a mechanical dishwashing machine does not reach the proper temperature.
All warewashing facilities must be used and maintained to properly wash and sanitize all food contact equipment and utensils.
 
FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR
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.

Violations may include:

1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles.
2. Cutting boards are not clean and sanitized before cutting lettuce for salads.
Food contact surfaces must be cleaned and sanitized before they can be used.
06/04/2013 Follow-Up Inspection Demerit Score: 15
 
OTHER VIOLATIONS
 
CROSS-CONTAMINATION OF RAW/COOKED FOODS/OTHER
Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.

Violations may include:

1. Raw egg (not pasturized) used in the preparation of a fruit smoothie drink.
2. Raw tomatoes used to dress a sandwich, are sliced on the same cutting board used to cut raw chicken without first cleaning and sanitizing the cutting board.
Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
 
TOXIC ITEMS IMPROPERLY LABELED/STORED/USED
The accidental contamination of food or food-contact surfaces can cause serious illness. Prominent and distinct labeling helps ensure that poisonous and toxic materials including personal care items are properly used. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linens, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

Violations may include:

1. Window cleaner in a spray bottle without a label.
2. Powdered milk mix being stored in an empty soap concentrate bucket.
Toxic items must immediately be labeled and stored in a manner that prevents the possible contamination of food and food contact surfaces.
 
IMPROPER HOT HOLD (135 DEGREES FAHRENHEIT)
When potentially hazardous food is held hot, the product must be at no less than 135 degrees Fahrenheit. Failure to hold hot foods at the required temperature can lead to increased bacterial growth and the increased possibility of foodborne illness.

Violations may include:
1. Refried beans in steam table being held at 120 degrees F.
2. Pre-cooked baked potatoes being held at 100 degrees F prior to service to the customer.
Voluntarily destroy Potentially Hazardous Food held at less than 135 degrees F for more than 4 hours. If improperly held less than 4 hours may reheat rapidly to 165 degrees F.
 
FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR
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.

Violations may include:

1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles.
2. Cutting boards are not clean and sanitized before cutting lettuce for salads.
Food contact surfaces must be cleaned and sanitized before they can be used.
05/24/2013 Regular Inspection Demerit Score: 18
 
OTHER VIOLATIONS
 
FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR
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.

Violations may include:

1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles.
2. Cutting boards are not clean and sanitized before cutting lettuce for salads.
Food contact surfaces must be cleaned and sanitized before they can be used.
 
CROSS-CONTAMINATION OF RAW/COOKED FOODS/OTHER
Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.

Violations may include:

1. Raw egg (not pasturized) used in the preparation of a fruit smoothie drink.
2. Raw tomatoes used to dress a sandwich, are sliced on the same cutting board used to cut raw chicken without first cleaning and sanitizing the cutting board.
Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
 
TOXIC ITEMS IMPROPERLY LABELED/STORED/USED
The accidental contamination of food or food-contact surfaces can cause serious illness. Prominent and distinct labeling helps ensure that poisonous and toxic materials including personal care items are properly used. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linens, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

Violations may include:

1. Window cleaner in a spray bottle without a label.
2. Powdered milk mix being stored in an empty soap concentrate bucket.
Toxic items must immediately be labeled and stored in a manner that prevents the possible contamination of food and food contact surfaces.
 
IMPROPER COLD HOLD (41 DEGREES FAHRENHEIT/45 DEGREES FAHRENHEIT)
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.

Violations may include:

1. Milk held at 50 degrees F
2. Lunchmeat held at 55 degress F
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.
 
THERMOMETERS NOT PROVIDED/ACCURATE/ OR PROPERLY CALIBRATED
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.

Violations may include:

1. No food thermometers are available to check food cooking temperatures.
2. Refrigeration units do not have working thermometers to determine whether or not they are effective in maintaining potentially hazardous food temperatures.
Accurate thermometers must be provided.
09/27/2012 Regular Inspection Demerit Score: 15
 
OTHER VIOLATIONS
 
CROSS-CONTAMINATION OF RAW/COOKED FOODS/OTHER
Raw food can contaminate cooked or otherwise ready-to-eat food. Every effort must be made to prevent the contamination of food.

Violations may include:

1. Raw egg (not pasturized) used in the preparation of a fruit smoothie drink.
2. Raw tomatoes used to dress a sandwich, are sliced on the same cutting board used to cut raw chicken without first cleaning and sanitizing the cutting board.
Ready-to-eat foods contaminated by raw potentially hazardous food must be voluntarily destroyed.
 
FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR
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.

Violations may include:

1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles.
2. Cutting boards are not clean and sanitized before cutting lettuce for salads.
Food contact surfaces must be cleaned and sanitized before they can be used.
 
IMPROPER COLD HOLD (41 DEGREES FAHRENHEIT/45 DEGREES FAHRENHEIT)
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.

Violations may include:

1. Milk held at 50 degrees F
2. Lunchmeat held at 55 degress F
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.
 
THERMOMETERS NOT PROVIDED/ACCURATE/ OR PROPERLY CALIBRATED
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.

Violations may include:

1. No food thermometers are available to check food cooking temperatures.
2. Refrigeration units do not have working thermometers to determine whether or not they are effective in maintaining potentially hazardous food temperatures.
Accurate thermometers must be provided.

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