Cold Hold (41 F/45F) Hold cold potentially hazardous foods at 41F or below & hold raw shell eggs at a temperature of at least 45F or below. Off temperature chicken and raw eggs were returned to the reach in cooler as they had been out <1 hour. Using Time as a Public Health Control was recommended.
Cross-contamination of Raw/cooked foods/Other Remove employee's partially consumed bottled water from down in the ice in the ice machine cavity. Ice used to cool food or beverages may not be used as an ingredient.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide a backflow device (vacuum breaker) on the kitchen hose bib where the cleaning hose is attached.
Handwashing Facilities With Soap and Towels Provide paper towels at the front kitchen hand sink & provide soap and paper towels at the rear kitchen hand sink.
Toxic Items Properly Labeled/Stored/Used Label all toxic chemical working containers. Observed a cleaner stored in an unlabeled spray bottle.
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) Provide consumer advisory warning about the dangers associated with the consumption of raw oysters.
Approved Source Retain shell stock tags for all raw oysters consumed in restaurant for at least 90 days & must be kept in chronological order. Observed last tag retained had a date of 8/28/2013.
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