Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all ready to eat, potentially hazardous foods held over 24 hours to indicate a 7 day shelf life at 41F or below. Examples here are the cooked meats and the chicken salad."
Manual/Mechanical Warewashing and Sanitizing Provide chlorine sanitizing solution for hand towel storage at a concentration of 50-100PPM. Observed 10PPM in use.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometers for the cook's line cooler & the upright reach in cooler (non working digital).
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Remove the strainer with the missing and separating stainless steel mesh from food operations to prevent physical product contamination. Remove the paper and glue used for labeling and date marking food containers as they become food contact surfaces when stacked for air drying and may harbor harmful bacteria.
Good Repair Remove the strainer with the missing and separating stainless steel mesh from food operations to prevent physical product contamination. Remove the paper and glue used for labeling and date marking food containers as they become food contact surfaces when stacked for air drying and may harbor harmful bacteria.
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