Jones Bar B Q & Soul Food, 12002 Veterans Memorial Dr. #J, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cross-contamination of Raw/cooked foods/Other Observed that raw eggs and meats were stored above and next to ready to eat food items (drinks). Employee rearrange and organized food items inside refrigerator in order to correct onsite. All raw potentially hazardous food items must be stored below ready to eat food items in order to prevent cross contamination. |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Observed that some food items that were cooked, prepared on site had no date marking, employee explained that these food items last longer than 24 hours therefore a date marking is required for such food items. Food items prepared on site and being held for more than 24 hours must have a date marking indicating when food were made and it can be held for seven days, counting day of preparation as day one. Employee did not label food items since he did not have any labels available. " |
| Handwashing Facilities Adequate and Accessible Observed that hand wash sink located on back prep area was completely blocked by dirty dishes being stored on top of hand wash sink. Employee removed all items form sink in order to correct on site. All hand wash sinks must be made available at all times in order to promote hand washing. |
| Handwashing Facilities With Soap and Towels Observed that both hand wash sinks located on kitchen prep areas had no soap or paper towels provided to them. Employee provided soap and paper towels to both hand wash sinks in order to correct on site. All hand wash sinks must be provided with soap and paper towels at all time sin order to promote proper hand washing. |
| Manager Demonstration of Knowledge/Certified Manager No certified food manager was on site during inspection. At least one certified food manager must be oh site during hours of operation. |
| Thermometers Provided/Accurate/Properly Calibrated (2C) "No thermometer was provided for reach in cooler located on back prep area. Employee explained that he had no back up thermometers, therefore this could not be corrected on site. All cooling devices containing potentially hazardous food items must be provided with at least one thermometer in order to check for proper temperatures. " |
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