Osaka Grill

FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: Osaka Grill

Completed By: Reina Sixtos At:9/18/24 12:06 pm
Address: 3045 COLLEGE ST, BEAUMONT, 77701
Case Number: EHI2024-8777
Score: 96
3 Point Demerit
IN 2. Proper Cold Hold temperature (41 F/45 F)
Upright coolers @ 35°F / 34°F

Upright freezer @ 0°F
IN 3. Proper Hot Holding Temperature(135 F)
Hot held temperatures:

Fried rice @ 154°F
Vegetables @ 167°F
Orange chicken @ 191°F
IN 6. Time as a Public Health Control; procedures & records
228.75(i) (i) Time as a public health control. (1) Except as specified under paragraph (4) of this subsection
if time without temperature control is used as the public health control for a working supply of
time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for
safety food that is displayed or held for sale or service. Written procedures shall be prepared in advance,
maintained in the food establishment and made available to the regulatory authority upon request that
specify:
(A) methods of compliance with paragraphs (2)(A)-(C) or (3)(A)-(E) of this subsection; and (B) methods of
compliance with subsection (d) of this section for food that is prepared, cooked, and refrigerated before
time is used as a public health control. §228.75 If time without temperature control is used as the public
health control up to a maximum of 4 hours:
(A) the food shall have an initial temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less when
removed from cold holding temperature control, or 57 degrees Celsius (135 degrees Fahrenheit) or greater
when removed from hot holding temperature control;
(B) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in
time when the food is removed from temperature control;
(C) the food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4
hours from the point in time when the food is removed from temperature control; and
(D) the food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
2 Point Demerit
IN 21. Person in charge present, demonstration of knowledge, and perform duties
Hazel Wong was certified food manager at time of inspection.
OUT 28. Proper Date Marking and disposition

CITY of BEAUMONT
3040 College Street
Beaumont TX 77701
409-832-7463

Score: 96
Observed food products missing the prep and discard dates.
Food products not consumed must be date labeled.
228.75(g)(1) (g) Ready-to-eat, time/temperature control for safety food, date marking. (1) Except when
packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and
except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat,
time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24
hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the
premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or
less for a maximum of 7 days. The day of preparation shall be counted as day 1
(A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28]
and
(B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the
manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated, ready-to-eat
time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat,
time/temperature control for safety (TCS)
1 Point Demerit
OUT 42. Non-Food Contact Surfaces clean
Observed bulk containers need to be wiped down.
§228.113. Cleaning of Equipment and Utensils. Equipment, food-contact surfaces, nonfood-contact

surfaces, and utensils.
(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease
deposits and other soil accumulations.
(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food
residue, and other debris.
OUT 45. Physical facilities installed, maintained, and clean
Observed equipment not in use.
§228.186 (m)(2) §228.186 (o)(2)(D)(iii) (2) stored in an orderly manner that facilitates cleaning the area used
for storing the maintenance tools. Maintaining premises, unnecessary items and litter. The premises shall
be free of:
(1) items that are unnecessary to the operation or maintenance of the establishment such as equipment
that is nonfunctional or no longer used.
CITY of BEAUMONT
3040 College Street
Beaumont TX 77701
409-832-7463

Score: 96
Total Demerits: 4 Received By:
Inspected By:
Print: Reina Sixtos

CITY of BEAUMONT
3040 College Street
Beaumont TX 77701
409-832-7463

A/96

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FOOD INSPECTION REPORT

Site Name: Osaka Grill

Upright coolers @ 35°F / 34°F

IN 3. Proper Hot Holding Temperature(135 F)

Hot held temperatures:

IN 6. Time as a Public Health Control; procedures & records

Hazel Wong was certified food manager at time of inspection.

OUT 28. Proper Date Marking and disposition

Site Name: Osaka Grill

Food products not consumed must be date labeled.

Observed bulk containers need to be wiped down.

§228.113. Cleaning of Equipment and Utensils. Equipment, food-contact surfaces, nonfood-contact

OUT 45. Physical facilities installed, maintained, and clean

Observed equipment not in use.

Site Name: Osaka Grill

Print: Reina Sixtos

Site Name: Osaka Grill

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