Hung Dong Meat Market, 10625 Veterans Memorial #S1, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Observed meat display case's ambient temperature reading 50, internal temperature for pork blood solid at 45.3F, blood gel 48.4F, intestine 45.8F, tongue 45.2F, and liver at 44.9F, and all were said to have put into unit around 10AM, which is greater than 4 hours. All potentially hazardous food items held cold must be kept at 41F or below. Food has been voluntarily destroyed via putting into trash bag, pouring bleach, and putting in dumpster. Unit has been red tagged; DO NOT PUT IN UNIT ANY POTENTIALLY HAZARDOUS FOOD ITEMS UNTIL RED TAG HAS BEEN REMOVED BY INVESTIGATOR." |
| Proper/Adequate Handwashing Observed employees not washing hands in between tasks; food employees must wash their hands in between tasks to prevent cross-contamination and food contamination. |
| Handwashing Facilities Adequate and Accessible Observed bowl stored in hand sink basin; keep all hand sinks accessible at all times for proper hand washing. |
| No Evidence of Insect Contamination Observed flies in meat prep area; service and clean establishment to reduce presence of flies for food safety. |
| Toxic Items Properly Labeled/Stored/Used Observed sanitizer bucket with wash cloths stored within without chlorine; sanitizer solution level for chlorine should be between 50 and 100 ppm for proper sanitization. |
| Manager Demonstration of Knowledge/Certified Manager Observed no certified food manager on duty during inspection; a certified food manager must be on premise during all hours of operation for food safety. Online class available at: www.safewayclasses.com or www.servsafe.com or learn2serve.com |
| Food Establishment Permit Observed establishment open and operating without a food permit; a person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority. |
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