Cold Hold (41 F/45F) "Ensure all potentially hazardous food is cold held at 41 F or below. PHILLIPS: Observed food items in the walk in cooler at 52F. Walk in cooler is functioning properly, but foods location is causing it to be off temperature. Food was removed from sale.\"
Proper Handling of Ready to Eat Foods Provide barrier (gloves or tongs) between bare hand and food. CHURCHS: Observed employee making sandwich with only one glove on.
Cross-contamination of Raw/cooked foods/Other Properly store raw and ready to eat foods. PHILLIPS: Observed raw eggs over ready to eat foods in walk in cooler.
Toxic Items Properly Labeled/Stored/Used Properly store toxic substances and food to prevent cross contamination. PHILLIPS: Observed 409 cleaner with coffee cups and lids underneath cabinet.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometers in coolers. CHURCHS: No thermometer observed in prep cooler.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure all food contact surfaces are clean. CHURCHS: Observed mold on ice machine's ice shield. PHILLIPS: Observed mold on fountain drink nozzle.
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