Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Handwash sinks are only to be used for handwashing. Observed meat and seafood residue in handwash sink in seafood department as if it were used for prepping or disposal of food.
Equipment Adequate to Maintain Product Temperature All coolers must maintain cold holding temperatures of potentially hazardous foods 41 degrees F or below. Observed reach-in cooler at sushi prep station was not working. Food was moved to another cooler. The cooler was repaired on-site.
Handwashing Facilities Adequate and Accessible Keep all handwash sinks accessible at all times. Observed a trash can and a bakery rack blocking access to handwash sink in bakery department.
Toxic Items Properly Labeled/Stored/Used Properly store all toxic chemical working containers. Observed stainless steel cleaner stored at bakery handwash sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide thermometers in all coolers, small and large."
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