Dac Hung BBQ Restaurant, 11397 Veterans Memorial, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Observed that cooked poultry that was being kept cold was holding temperature of 48 to 50 degrees F. Cold hold table was supposed to have ice but only water was inside compartment where ice was supposed to be in. Employees replenished table with ice in order to cool down food items. Food had been put out since 10:30 AM and time inspected was about 2:00 PM, food did not need to be disposed of. " |
| Hot Hold (135F) Foods on hot hold area were not reaching temperature of 135 degrees or above. Employee increased temperature in order to correct on site. Food had not been out of temperature for fours hours and it was not disposed of. Keep all hot temperatures at 135 degrees F or above in order to prevent bacterial growth. |
| Approved Systems (HACCP Plans/Time as Public Health Control) Observed that several cooked food items stored inside walk cooer had no date marking indicating when foods were cooked or when they should be disposed of. All food items prepared on site must have a date marking indicating date when foods were made. This was not corrected on site. |
| Handwashing Facilities Adequate and Accessible Found at least two hand wash sinks completely inaccessible due to having items stored on front of both hand wash sinks. All hand wash sinks must be made available at all times in order to promote hand washing. Employee removed items in front of both sinks. |
| Handwashing Facilities With Soap and Towels Observed that hand wash sink located on back prep table had no soap or paper towels. All hand wash sinks must ne provided with both soap and paper towels in order to promote proper hand washing. Employee placed both items on hand wash sink in order to correct on site. |
| Manager Demonstration of Knowledge/Certified Manager No certified food manager was on site during the beginning of inspection. Manager showed up later. At least one certified food manager must be on site during hours of operation. |
| Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Observed that ice maker had some mildew build up. Empty, clean and sanitize ice maker in order to prevent mildew growth and contamination of ice. This was not corrected on site. " |
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