Cold Hold (41 F/45F) Cold hold potentially hazardous foods (raw shell eggs) at 41 degrees or below to prevent the spread of harmful bacteria. Observed raw shell eggs sitting on shelf at 73 degrees. Raw shell eggs were discarded of.
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Avoid eating and drinking in kitchen area to prevent spills and contamination. Observed food and open drinks in kitchen area.
Approved Systems (HACCP Plans/Time as Public Health Control) Date mark all cooked potentially hazardous food items in walk in cooler. Observed several containers of cooked rice without date marking. Discard of cooked food items after 7 days.
Handwashing Facilities Adequate and Accessible Install hand wash sink in kitchen area. Employees are using mop sink to wash hands. Employee stated hand wash sink was removed recently and never replaced.
Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty during all hours of operation. During time of inspection no certifed food manager was on duty.
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