Approved Systems (HACCP Plans/Time as Public Health Control) Provide a time stamp for potentially hazardous foods (tomatoes) to reflect a four hour discard time. Tomatoes must not exceed 41 degrees Fahrenheit for more than four hours.
Handwashing Facilities Adequate and Accessible Hand wash sinks must be readily accessible at all times. Observed water jug blocking hand wash sink. Hand wash sink must be used for hand washing only.
Manual/Mechanical Warewashing and Sanitizing Solution for hand towel storage must be at 50 to 100 ppm for hand towel storage. Observed 0 ppm in use.
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