Cross-contamination of Raw/cooked foods/Other "1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Observed a cook using a sanitizing wiping cloth and then began to prep food again without changing gloves. 2. Protect all potentially hazardous foods (PHFs) from cross-contamination by storing foods in packages, covered containers, or wrappings. Observed raw chicken being stored in the walk-in cooler unprotected."
Toxic Items Properly Labeled/Stored/Used "1. Label all toxic, poisonous chemical working containers. Observed unlabeled chemical spray bottle near mop sink area. 2. Ensure the proper sanitizing solution levels are being utilized in all sanitizing solution containers. Observed sanitizing solution working container at the bar at 0 PPM. Must be at 200-400 PPM if quaternary solution is used."
Good Repair Replace/Resurface all old and worn cutting boards. The deep grooves do not allow for proper washing and sanitizing. 2. Remove all damaged food contact surfaces and equipment from food operations to prevent physical contamination of food. Observed damaged plastic bulk containers near the dish rack. All food contact surfaces must be clean and in good repair.
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