News : ValleyCentral.com


	How Do We Compile Our Reports? The inspections you hear about in the weekly restaurant reports are not conducted by KGBT, but by certified health inspectors (sanitarians). They are employed by the health departments/health districts from a city or county. As governmental agencies, we have access to the reports after filing an official request using Texas "open records" laws. Several days before the Wednesday reports air, we gather the forms for the length of time since the last report. Inspectors fill out a form approved by the Texas Department of Health. Demerits are given for specific "critical" violations. The score you see is the number of demerits subtracted from 100. i.e., 8 demerits = a score of 92. Here are the demerit values for all "critical violations": Five Demerits are given for the following violations: Improper Cooling for Cooked/Prepared Food Cold Hold (cold foods must be held at or below 45°F) Hot Hold (hot foods must be held at or above 140°F) Improper Cooking Temperatures Problems with Rapid Reheating (cool to 165°F in 2 hours) Four Demerits are given for the following violations: Persons have infections that exclude/restrict them from food service Improper or Inadequate Handwashing Hygienic Practices (Eating/Drinking/Smoking/Other) Unapproved Source or Labeling of Products Unsound Conditions Improper Handling of Ready-to-Eat Foods Cross-contamination of Raw/Cooked/Other Foods Unapproved Systems Water Supply (Approved Source/Sufficient Capacity/Hot and Cold Under Pressure) Three Demerits are given for the following reasons: Equipment Not Adequate to Maintain Product Temperature Handwash Facilities Not Adequate or Accessible Handwash Facilities without Soap and/or Towels Evidence of Insect Contamination Evidence of Rodents/Other Animals Toxic Items Improperly Stored/Labeled/Used Problems with Manual Washing and Sanitizing Problems with Mechanical Washing and Sanitizing Unapproved Sewage/Wastewater Disposal System or Improper Disposal Thermometers not provided/inaccurate/not properly calibrated Food Contact Surfaces of Equipment and Utensils not cleaned, sanitized, or in good repair Consumer Advisories not posted (Heimlich, raw shellfish warning, buffet plate) Food Establishment Permit Not Posted