Al-Kabab, 14625 Beechnut St., Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) Hold raw shell eggs at 45F or below. Manager voluntarily discarded off temperature raw eggs in RED TAGGGED cooler. |
| Hot Hold (135F) Hold hot potentially hazardous foods at 135F or above. |
| Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Provide closed beverage containers for drinking in the kitchen. Observed employee's open drink on the prep table. |
| Proper Handling of Ready to Eat Foods "Prevent bare hand contact with ready to eat foods. Tongs, deli sheets or single use gloves are recommended. Observed cook using bare hands to handle fresh cooked breads." |
| Cross-contamination of Raw/cooked foods/Other Store raw protein foods in a way that they are not next to or above ready to eat foods. Observed a large number of raw eggs stored above fresh produce. |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all ready to eat, potentially hazardous foods held over 24 hours to indicate a 7 day shelf life at 41F or below. Examples here are the cooked meats, vegetables and sauces in the front and rear walk in cooler." |
| Handwashing Facilities With Soap and Towels Provide paper towels at the 3 compartment area hand sink and at the ladies rest room hand sink. |
| Toxic Items Properly Labeled/Stored/Used Label the cleaner stored in the unlabeled plastic bottle. |
| Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer in the rear line cooler that was RED TAGGED. |
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