DiMassi's Mediterrean Buffet, 22453 Katy Freeway, Katy, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Observed hummus and rice stored at 56.4 degrees Fahrenheit. To keep bacteria and other microorganisms from growing, it is important to store food at the correct temperature for the proper amount of time. Microorganisms are more likely to grow in the danger zone where the internal food temperature is between 41 degrees Fahrenheit and 135 degrees Fahrenheit. The food items were voluntarily discarded. " |
| Hot Hold (135F) "Observed chicken breast and fish filet portions on the hot hold area of buffet at 88.9 and 104.6 degrees Fahrenheit respectively. To keep bacteria and other microorganisms from growing, it is important to store food at the correct temperature for the proper amount of time. Microorganisms are more likely to grow in the danger zone where the internal food temperature is between 41 degrees Fahrenheit and 135 degrees Fahrenheit. Upon notification of the violations the food items were discarded." |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Observed processed cheese that opened but was not properly marked to indicate when it was to be used or discarded. Also, observed prepared foods that had been prepared the day before but were not labeled to indicated what they were are when they were to be used or discarded. All TCS (Time/Temperature Control for safety) food items that has been cooked and held inside establishment for more than 24 hours must be date marked with effective means to indicate the day which food shall be sold, consumed, or discarded. Upon notification of the violation, the cook stated that he would label the items going forward but no initiative to label the products were taken. " |
| Toxic Items Properly Labeled/Stored/Used "To prevent contamination all chemical spray bottles must be labeled and stored away from food and food contact items and areas. Observed an unlabeled blue chemical stored above the customer eating utensils. Also observed, several other unlabeled spray bottles in multiple prep areas. Upon notification, the person in charge stated that he label the spray bottles, however no initiative to label the bottles were taken." |
| Manager Demonstration of Knowledge/Certified Manager "Observed no trained food manager on duty. Food safety questions could not be answered correctly. A trained food manager must be on duty during all operating hours. The following sites offer approved courses. Ensure that the Certified Food Manager class is taken. www.learn2serve.com, www.prometric.com, www.nrfsp.com, www.servsafe.com" |
| Thermometers Provided/Accurate/Properly Calibrated (2C) A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. A temperature measuring device with a thin probe designed to measure the temperature of thin foods such as meat patties and fish filets shall be provided and readily accessible. Observed no internal food temperature recording thermometer. |
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