Approved Systems (HACCP Plans/Time as Public Health Control) Observed several cooked items prepared on site to be without proper date marking. All food items prepared on site must have a date marking indicating date when food should be disposed of.
Handwashing Facilities Adequate and Accessible Observed several dishes stored on top of hand wash sink located next to three compartment sink. Hand wash sinks must be accessible at all time sin order to promote hand washing.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Observed some mildew build up on inside flap of ice maker. Empty, clean and sanitize ice maker in order to prevent mildew growth and contamination of ice. "
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