Houston Gourmet Market, 22777 Springwood Village Pkwy, Spring, TX - inspection findings and violations
Inspection findings |
|---|
| Approved Systems (HACCP Plans/Time as Public Health Control) Provide a date label for perishable and ready to eat foods held over 24 hours with a shelf life not to exceed 7 days for prevention of bacterial growth. It was observed that the repackaged and undated parmesan cheese in the case cooler was over 24 hours old and not over 7 days. The parmesan cheese was date labeled and the violation was corrected on site. |
| Toxic Items Properly Labeled/Stored/Used "Use an adequate concentration of quaternary ammonia sanitizer not to exceed 150-400PPM to prevent chemical contamination, and observed a pail of quaternary ammonia sanitizer with a concentration >400PPM. The sanitizer was changed and the concentration was observed at 200PPM, and the violation was corrected on site. " |
| Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide an ambient thermometer in refrigerated units where dairy and meat items are held to monitor the cold air temperature for safe cold holding of perishable foods. It was observed that there was no thermometer in the reach in cooler by the sandwich prep station, and the owner will obtain a thermometer later today for the cooler." |
| Labeling "Provide complete labeling information on labels for self service retail packaged foods to include: source name/address, product name, complete ingredients when more than 2, and net weight or count. It was observed that several retail packaged foods (ex: breads, popcorn, nuts, chicken wraps, & parfaits) did not have complete labeling information on the retail packaged foods. It was explained that the retail packaged foods can be issued by the employee to patrons without labeling requirements, and the owner will work to change the labels to meet code requirements. Also, since there are many retail foods that cannot be placed behind the service counter, then the labels will get changed to meet code requirements by the next inspection." |
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