City of San Angelo releases latest health assessments

SAN ANGELO, Texas. On Thursday, the city of San Angelo released the results of an inspection of hundreds of food service establishments across the city.

You can see the results here.

Read more about the points on the city’s website:

“The City of San Angelo’s Bylaws defines a food service establishment as a food service establishment, retail grocery store, mobile food service, and/or roadside food vendor. By definition, a food service establishment is a place that sells or serves food to the public and makes no distinction between selling or serving food, or whether the establishment is commercial or non-commercial. San Angelo, and uses a flaw checking system.

0-10 minuses = excellent

11-20 flaws = good

21-30 flaws = acceptable

31 or more = poor

The food industry inspection report includes inspection of 27 different violations, each of which is rated from three to five points. The report is used for routine inspections and addresses factors that can contribute to a foodborne disease outbreak, including improper refrigeration and thawing, inadequate food preparation, inadequate reheating or keeping hot, improper handwashing, contaminated personnel, contaminated raw food or ingredients, unsafe food sources and cross-contamination.

All violations that have received five disadvantages are related to time and temperature problems and are considered serious violations; elements scoring four are also serious violations and are associated with other problems that require immediate corrective action. Three-point violations are not critical violations and must be corrected within 10 days.

Other violations must be eliminated as soon as possible and in any case by the time of the next scheduled inspection, but no later than 90 days after the inspection.

Inspection assessments focus on food safety items that directly cause problems. Many items that people can see, such as dirty dining room floors and walls, may seem bad, but they don’t actually affect food safety; Disadvantages are not given for these item types.

The frequency of inspections is based on a risk assessment and takes into account the type of food, preparation methods, number of people served, number of food handlers, and whether the population has served a highly susceptible population (i.e., people who are more likely to get foodborne illness). poisoning due to age or health conditions, e.g. in schools, hospitals and kindergartens). Catering establishments are inspected on a regular basis two to four times a year, depending on the risk to the population served and the types of food served.

Inspection reports can be viewed below. It is important to bear in mind that when calculating the total score, it is necessary to take into account all the processes carried out at the facility. For example, a convenience store that only sells pre-packaged food does not use the same processes as a full-service restaurant. In addition, a scheduled check is just a “snapshot” in time. At any given time, there may be more or less violations in a food business than were noted during the inspection. A foodservice inspection may not reflect the overall long-term cleanliness of an establishment. It is important to note that many violations during inspections are corrected on the spot (COS) before the departure of the inspector. Some items in the report are not applicable (NA) to this particular food establishment or the item was not observed (NO) at that particular time.

Disclaimer: According to the City Attorney, inspection reports do not require any information that is confidential or restricted by law. Under the Public Information Act, reports from restaurants and catering establishments made as a result of inspections conducted by City personnel in accordance with state law and the City Code are public information. Viewing the entire history of inspections is critical to getting a more accurate picture of a facility’s food safety and sanitation programs.

Posted information may reflect checks that have not yet been corrected. The information posted only describes conditions found during recent inspections and again is not intended to provide a historical picture of the establishment. An item that breaks the rules today may be good tomorrow, and vice versa.”