Proper Cooling to Cooked/Prepared Foods "Cool cooked foods at internal temperature from 135*F to 70*F in 2 hours and <41*F in 4 hours to prevent food illness, and observed pot of spaghetti and gravy on kitchen table shelf at internal temperature of 95*F for over 4 hours and discarded food in the trash due to inadequate cooling. Also, do not cool cooked foods at room temperature and divide foods in small portions in shallow pans and cool in refrigerator and ice bath as discussed. Violation corrected on site"
Cross-contamination of Raw/cooked foods/Other "Store raw protein foods below ready to eat foods (rte) to prevent cross contamination and observed boxes of raw pork and beef on top rack inside walk in cooler above produce and moved to bottom cooler rack and below rte foods and violation corrected on site. Also, issued food hierarchy hand out for reference."
Manager Demonstration of Knowledge/Certified Manager "Provide a certified food protection manager (fpm) on duty at all times of operations and none on duty at time of inspection. The person in charge on duty stated she has signed up for fpm class at City of Houston. Also, the owner showed at restaurant at end of inspection and verified that his fpm certificate is current."
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