Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking for all cooked bulk items. Food may only be stored in cooler for 7 days before discarding. Observed bulk items without date marking.
Handwashing Facilities With Soap and Towels Provide soap and paper towels at all hand wash sinks. Neither observed in hand wash sink in food prep area.
Toxic Items Properly Labeled/Stored/Used Provide adequate amounts of sanitizer. Inadequate amount observed in sanitizer bucket.
Manager Demonstration of Knowledge/Certified Manager Provide certified food manager during hours of operations. None observed.
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide accurate, calibrated thermometers Observed broken thermometer on walk in cooler and none observed on reach in cooler by fountain drinks"
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Clean and properly sanitize all food contact surfaces. Observed mold and rusty build up on ice shield in ice machine.
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