Cross-contamination of Raw/cooked foods/Other Ensure all raw meat product and raw shell eggs are stored below and away from all ready to eat food product. Also ensure different raw meat products do not mix. Observed raw fish and eggs stored above ready to eat food products. Also observed chicken stored above seafood product in ric.
Approved Systems (HACCP Plans/Time as Public Health Control) Ensure all food product is date marked with the date created and not held over 7 days.
Handwashing Facilities With Soap and Towels Ensure all hand sinks are stocked with soap and hand towels. No soap at hand sink in food prep.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Ensure all food contact surfaces are smooth, clean, and in good repair. Observed cracked bowls being used for mixing, and stored utensils with food residue."""
Good Repair """Ensure all food contact surfaces are smooth, clean, and in good repair. Observed cracked bowls being used for mixing, and stored utensils with food residue."""
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