Cold Hold (41 F/45F) Ensure all potentially hazardous food is held at 41F or lower. Observed cheese at 47F and sauce at 47F in the cooler. Foods must be removed and put into a working unit when defrosting equipment. The owner stated the cooler was off for about an hour. Food was cooling back down. Foods not cooled to 41F within 4 hours must be discarded.
Cross-contamination of Raw/cooked foods/Other Store all raw eggs and meat below ready to eat food and store meats and poultry so the higher cooking temperature item is stored on the bottom shelf. Observed raw eggs over ready to eat food in the 2 door cooler. Observed raw beef stored over raw bacon in the glass cooler in the back room.
Labeling "Provide proper labeling for the foods packaged and put out into the front cases for retail sale. Labels must include the common name of the food, a list of ingredients, quantity or weight of the product, and the name and address of the business. Obtain a State Food Manufacturing license to package and sell these items. (an application was given to the owner)"
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