TEJAS DE HONDURAS
19200 SW 106 AVE #8
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/29/2025
High Priority
4
Intermediate
2
Basic
3
Total
9
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at cook line soiled with grease debris. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Observed containers of food on bottom shelf of reach in cooler not covered.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at kitchen area next to cook line soiled with debris . **Repeat Violation**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato sauce 55F cooling at reach in cooler located at kitchen area across from preparation table, as per employee more than six hours.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over refried beans at reach in cooler located in kitchen area. Observed raw chicken stored over coleslaw at reach in cooler located in kitchen area. Employee moved chicken away from ready to eat food during inspection. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomato sauce 55F cooling at reach in cooler located at kitchen area across from preparation table, as per employee more than six hours.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table COOKED WHOLE BEANS (73F- Hot Holding); COOKED BEEF (66F-Hot Holding). As per person in charge in steam well thirty minutes prior. Person in charge reheated cooked beans to 198F and cooked beef to 205F. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a coffee mug in handwashing sink at front counter. Employee removed mug during inspection. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink located in kitchen area next three compartment sink. Employee refilled paper towels during inspection. **Corrected On-Site**
Food safety inspection conducted on 1/29/2025 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 1/6/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed gasket at reach in cooler located next to cook line torn and in poor repair.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at ice machine located at front counter. Manager removed ice scoop and had it washed during inspection. **Corrected On-Site**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 08B-12-5:Basic - Stored food not covered. Observed dried goods not covered at dry storage beans, rice, flour. Manager had employee cover product during inspection. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled with debris.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under handwashing sink located at front counter. Manager tightened pipe and stopped the leak **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat food in walk in cooler at kitchen area. Employee placed on bottom shelf **Corrected On-Site**
- 41-28-4:High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed sanitizer at three compartment sink at Triple Sink Chlorine 0ppm. Employee add chlorine with a final reading of 50ppm. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed TOMATO SAUCE (109F - Hot Holding) in steam table at kitchen area. Employee reheated sauce to a temperature of 179F and placed back in steam table for hot holding. **Corrected On-Site**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of proper hot holding temperature. Coached employee on proper hot holding temperature. **Corrective Action Taken**
Food safety inspection conducted on 1/6/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).