- Cross-Contamination of Raw/Cooked Foods/Other (4 penalty points)
- Equipment Adequate to Maintain Product (3 penalty points)
- Approved Sewage/Wastewater Disposal System, Proper Disposal (3 penalty points)
|
6/7/2011 | Routine | 90 | Fried Chicken 158 degrees. |
- Approved Sewage/Wastewater Disposal System, (3 penalty points)
- Approved Source/Labeling (4 penalty points)
- Food Contact Surfaces of Equip and Utensils Cleaned/Sanitized/Good Repair (3 penalty points)
- Cross-Contamination of Raw/Cooked Foods/Other (4 penalty points)
- Equipment Adequate to Maintain Product Temperature (3 penalty points)
|
1/10/2011 | Routine | 83 | |
- Rapid Reheating (165 F in 2 Hrs) (5 penalty points)
- Proper Handling of Ready-To-Eat Foods (4 penalty points)
- Approved Sewage/Wastewater Disposal System, Proper Disposal (3 penalty points)
- Handwash Facilities with Soap and Towels (3 penalty points)
- Approved Source/Labeling (4 penalty points)
- Handwash Facilities Adequate and Accessible (3 penalty points)
- Water Supply - Approved Source/Sufficient (4 penalty points)
- Cross-Contamination of Raw/Cooked Foods/Other (4 penalty points)
|
11/11/2010 | Routine | 70 | Food warmer door open. Faucet in handsink continuously running. Partition needed between handsink and 3 compartment sink. Storage room floors need to be sealed. Lots of clutter and unecessary equipment. Cabinet under soda fountain, soda box leak causing black mold and liquid has soaked into wood. Broken glass door in ice bag |
- Toxic Items Properly Labeled/Stored/Used (3 penalty points)
- Cross-Contamination of Raw/Cooked Foods/Other (4 penalty points)
- Equipment Adequate to Maintain Product Temperature (3 penalty points)
- Handwash Facilities Adequate and Accessible (3 penalty points)
- Handwash Facilities with Soap and Towels (3 penalty points)
- Proper/Adequate Handwashing (4 penalty points)
- Food Contact Surfaces of Equip and Utensils Cleaned/Sanitized/Good Repair (3 penalty points)
- Approved Sewage/Wastewater Disposal System, (3 penalty points)
|
10/8/2009 | Routine | 74 | Numerous violations. Lots of repairs to make. I will follow- 12:18 PM up on this establishment when they make all necessary repairs. The owner will call me when ready. |
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