Cold Hold (41 F/45F) "All potentially hazardous food held inside cold holding must maintain a temperature of 41 degrees Fahrenheit or below. Observed egg plant 69 F degrees, Pico 71 F inside cold holding buffet line. Observed raw shell eggs on prep table inside the kitchen area held at 76 F degrees." |
Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all potentially hazardous food that has been cooked and kept inside establishment for more than 24 hours. Observed cooked chicken, beef, rice,etc. inside kitchen walk in cooler. Product was cooked 05/05/2013 according to the manger on duty." |
Handwashing Facilities With Soap and Towels "Provide soap and paper towels at all hand sinks. Observed no soap or paper towels at kitchen, back prep, and bar hand sink." |
Toxic Items Properly Labeled/Stored/Used "Keep toxic chemicals in a designated area away from food, food prep area, clean dishes, and single use items. Observed chemical degreaser store on prep table next to exposed cooked food and produce." |
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) Provide consumer advisory (Clean Plate) on buffet line. |
Food Establishment Permit Food establishments cannot operate without a valid/current Harris County Health Permit. Establishment was been operating without a permit for approximately 2 weeks. Owner redirected to pre-opening. |
Restaurant representatives - add corrected or new information about BEYIT BUFFET & MEDITERRANEAN GRILL, 3719, N. Fry Rd. Katy, TX »