Proper Handling of Ready to Eat Foods Ensure there is no bare hand contact of ready to eat food products. Observed line cook team member preparing sandwiches and handling ready to eat food products with bare hand.
Approved Systems (HACCP Plans/Time as Public Health Control) Ensure all food items that are cooked or opened are labeled with the date created and not held over seven calendar days. Observed rack of cooked pork ribs and cooked chicken breast without date markers.
Toxic Items Properly Labeled/Stored/Used "Ensure all chemicals are stored away from and below all food product, food contact and single use products. Observed sanitizing bucket stored on cook line with food contact and prep items."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure all food contact surfaces are smooth clean and in good repair. 1. Observed food storage containers with date markers and glue residue. 2. Observed broken Lexan and other food storage items in bad repair. 3. Observed food contact utensils stored with excessive food residue. 4. Observed cutting boards in bad repair. 5. Observed knifes stored in knife holding rack with excessive food residue.
Good Repair Ensure all food contact surfaces are smooth clean and in good repair. 1. Observed food storage containers with date markers and glue residue. 2. Observed broken Lexan and other food storage items in bad repair. 3. Observed food contact utensils stored with excessive food residue. 4. Observed cutting boards in bad repair. 5. Observed knifes stored in knife holding rack with excessive food residue.
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