Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed open soda can on prep table and in walk in cooler. Employee drinks should be in a cup with a lid and straw. Employee discarded drink.
Toxic Items Properly Labeled/Stored/Used Observed several spray bottles of sanitizer throughout kitchen and prep area hanging over food equipment. Store toxic items away from all food items and food equipment to prevent contamination. Employee moved all spray bottles to room with all toxic items.
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no thermometer in longer pizza prep cooler. A thermometer should be provided in all cooling units to ensure proper temperature. Purchase thermometer for prep cooler.
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