Cross-contamination of Raw/cooked foods/Other "Store raw meats below ready to eat foods (RTE) to prevent cross contamination and observed box of raw beef on rack in walk in cooler above produce and RTE foods, and moved raw beef to bottom rack and violation corrected on site."
Toxic Items Properly Labeled/Stored/Used "Use bleach sanitizer at strength not to exceed 50-100ppm to prevent toxic contamination of food contact surfaces and observed sanitizer in pail at cook's line used for storage of wipe cloths at strength >100ppm, and change sanitizer solution to strength at 50-100ppm."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Maintain food contact surfaces clean and sanitized for prevention of food illnesses and observed slicer on kitchen prep table with food accumulation, and wedged knives between tables and prep coolers, and store knives clean and dry and out between equipment to prevent contamination."
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