Cross-contamination of Raw/cooked foods/Other Store all raw meats below ready to eat food to prevent cross contamination. Observed raw pork products over cooked vegetables and ready to eat foods in the reach-in cooler.
Approved Systems (HACCP Plans/Time as Public Health Control) "Time logs must be completed daily and a written procedure provided for using time as a health control or hold cold potentially hazardous food at 41F or lower. Ice will cool the bottom of the container only so time or temperature must be accurately monitored. Product was measured at the center near mid section and internal temperatures were observed as follows: roast beef 47.2F, Cut tomatoes 48.9F, boiled egg 43.5, grilled chicken 44.7F on the serving line and on the self serve line. The Chef did provide time logs but they had not been completed. Provide a written procedure show the inspector and have accurate time logs for each product when it is put out. Logs were completed to correct but please remember to check the warmest part of the product. REPEAT"
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