HomeMy WebLinkAboutLOS CHARROS 2026.04.03p1Insp date04/03/2026 Time In Time Out Permit Number2025-00041564 14672 Permit TypeRetail Food Risk Process 2
Scor0Establishment OwnerCorby FerrellEstablishmentLos Charros Scor0 scor9
Establishment6101 Hillcrest EstablishmentUniversity Park Establishment75205 Establishment(214) 219-8282
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LicenseAdrienne Fielder
LicenseF&B Director
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO Email
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LicenseLos Charros License6101 Hillcrest LicenseUniversity Park,Permit Number2025-00041564
Item/Location 16Item/Location 8Item/Location 0Walk in cooler bar Temp 040 F°F Temp 8 Temp 16
Item/Location 17Item/Location 9 Temp 17Temp 141 F°F Temp 9Item/Location 1 Sliced turkey
Item/Location 10 Item/Location 18 Temp 18Temp 2202 F°FItem/Location 2 Chicken breast Temp 10
Item/Location 11 Item/Location 19 Temp 19Item/Location 3 Charro beans Temp 3156 F°F Temp 11
Item/Location 12 Item/Location 20 Temp 20Temp 438 F°F Temp 12Item/Location 4 Walk in cooler
Item/Location 21Item/Location 13 Temp 13Item/Location 5 Temp 5 Temp 21
Item/Location 14 Item/Location 22Item/Location 6 Temp 6 Temp 14 Temp 22
Item/Location 15 Item/Location 23 Temp 23Item/Location 7 Temp 7 Temp 15
Observations21 - Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Code Reference: 2-102.12(A) - At least one employee that has supervisory and management responsibility and the authority to direct and control
food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test
that is part of an accredited program
Observation: Person-In-Charge at time of inspection unable to provide a valid Food Protection Manager Certificate.
Violation Type: Violation
25 - Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods;
manufacturer instructions
Code Reference: 3-502.12(B)(1) - Have HACCP plan: reduced oxygen packaging
Observation: The establishment failed to comply with the HACCP plans and procedures that were submitted and approved by the regulatory
authority. Email to HACCP to inspector.
Violation Type: Violation
32 - Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used
Code Reference: 4-202.16 - Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices,
and designed and constructed to allow easy cleaning and to facilitate maintenance
Observation: Food equipment was not easily cleanable, properly designed, constructed, and used. Observed worn cutting boards as often as
needed- observed several worn cutting boards.
Violation Type: Violation
34 - No Evidence of Insect contamination, rodent/other animals
Observation: Relocate the vector light over the single service to go items at once.
36 - Wiping Cloths; properly used and stored
Code Reference: 3-304.14(A)(2) - Cloths in-use for wiping food spills used for no other purpose
Observation: Wet wiping cloths were not stored in a chemical sanitizer solution at proper concentration.
Violation Type: Violation
42 - Non-Food Contact surfaces clean
Code Reference: 4-601.11(C) - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other
debris
Observation: Non food contact surfaces not free of dust/residue/debris. Heavy /
liquid waste build up around the margarita machine at the bar observed -gnats.
Violation Type: Violation
LicenseAdrienne Fielder LicenseF&B Director
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO
License
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