Cold Hold (41 F/45F) "Ensure that all potentially hazardous foods are stored at a temperature at or above 41*F. Observed reach in cooler near sushi prep area holding foods at temperatures above 41F (diced tomatoes at 51F, melons at 49F, and cooked chicken at 48F). Employee stated that foods had been placed in cooler for just over 2 hours. Employees moved potentially hazardous foods to walk in cooler."
Cross-contamination of Raw/cooked foods/Other Observed foods in walk in cooler stored improperly (eggs above steak and chicken above steak). Ensure that all foods are stored in a way to prevent possible cross contamination. Chart provided.
Approved Systems (HACCP Plans/Time as Public Health Control) "Ensure that ready to eat, potentially hazardous foods (meats, tomatoes, etc.) have a date associated with them if stored over 24 hours. Observed foods in walk in cooler that were prepared yesterday (as stated by employee) without dates associated with them."
Good Repair Observed broken cutting board stored for future use near freezer and a vegetable slicer near vegetable prep area by rear exit with old meat residue all over it. Ensure that all food contact surfaces are clean and in good repair before storing.
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