Proper/Adequate Handwashing Observed employee handling sanitizer and then continued food prep without washing hands. Food employees shall clean their hands and exposed portions of their arms when switching between working with toxic items and handling food. Instructed employee to wash hands before continuing food handling.
Approved Systems (HACCP Plans/Time as Public Health Control) "Observed eggs in prep cooler that had been prepared two days prior without date markings. Observed cheese in walk in cooler without date markings. All potentially hazardous food items should be contain a date marking if being held for over 24 hours stating when it was prepared or when it is to be discarded, or both. Instructed person in charge to put a date mark on all items held over 24 hours."
Toxic Items Properly Labeled/Stored/Used Observed several buckets of sanitizer in areas next to cups used for coffee throughout restaurant. All toxic items should be stored away from all food and food products. Moved all buckets of sanitizer to floor.
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