Ashara Imami, 17730 Coventry, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Proper Cooking temperature per PHF Ensure proper cooking temperatures are achieved for each type of animal protein being cooked; observed chicken that had just been removed from stove at 109 degrees Fahrenheit; chicken was placed back to stove to be cooked to proper temperature. |
| Proper/Adequate Handwashing "Ensure employees are washing hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles; after touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw food and working with ready- to-eat foods; before donning gloves for working with food; and after engaging in other activities that contaminate the hands. Observed no hand washing occurring; employees had to be instructed to wash hands and hand washing procedures were reviewed with employees." |
| Cross-contamination of Raw/cooked foods/Other "To prevent contamination, employees must wash, rinse, and sanitize equipment/utensils and also wash hands and switch gloves as needed when switching between raw and ready-to-eat foods or different types of animal protein (ex. handling raw chicken, then raw beef or handling raw animal protein then handling ready-to-eat foods). Observed employees washing meats and then vegetables in the same container without properly cleaning and sanitizing. Also observed raw meats stored above cooked rice." |
| Handwashing Facilities Adequate and Accessible Provide hand wash setup with hot and cold running water to cooking area for proper hand washing; observed no hand wash sinks set up in cooking area. Temporary hand wash set-ups were provided and a hand wash truck with hot and cold running water will be provided tomorrow |
| No Evidence of Insect Contamination Provide measures to minimize the presence/evidence of insects; observed flies in prep area due to tents being opened; provide fans that create positive pressure while cooking to allow air flow an minimize flies |
| Manual/Mechanical Warewashing and Sanitizing "Ensure proper sequence is used during ware washing (WASH w/ hot, soapy, clean water, RINSE w/hot clean water, and SANITIZE in clean water with sanitizer (chlorine)); observed ware washing sink not properly set up. Contractors stated set up will be complete tomorrow." |
| Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Equipment food contact surfaces and utensils shall be clean to sight and touch; observed food residue on counter mounted can opener blade. Can opener blade was removed to be properly cleaned and sanitized |
| Good Repair "All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable; observed wicker baskets being used to store and transport food. " |
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