Cross-contamination of Raw/cooked foods/Other Ensure all raw meat products and raw shell eggs are stored below and away from all ready to eat and cooked food products. Also store raw meats according to proper cook temperatures.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Ensure well water is properly clorinated and an accurate establishment log is kept to reflect the CL residuals. No CL residual observed during inspection. Establishment must correct within 24hrs.
Handwashing Facilities With Soap and Towels Ensure all hand sinks are stocked with paper towels and hand soap. Observed hand sink without hand towels in food prep area.
Manual/Mechanical Warewashing and Sanitizing Ensure proper warewash sanitation levels are maintained. Observed 0CL ppm warewashing.
Manager Demonstration of Knowledge/Certified Manager Ensure that a certified food manager is on duty during all hours of operation. No proof could be obtained for a CFM
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