Approved Systems (HACCP Plans/Time as Public Health Control) "Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be clearly marked using calendar dates, days of the week, color coded marks, or other effective means to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on temperature and time combinations. Observed potentially hazardous foods(salsa, cheese slice) held for greater than 24h with date markings exceeding the 7 day time period. Manager voluntarily tossed items in question."
Handwashing Facilities Adequate and Accessible Hand was stations must be stocked with soap and paper towels to ensure adequate hand washing and to prevent food borne illness. Observed hand wash station near Food Manager office with out soap. Manager replaced soap. Corrected on site.
Manual/Mechanical Warewashing and Sanitizing Quaternary ammonia sanitizer must have a level between 200-400 for proper sanitizing and to prevent food borne illness. Observed a bucket of sanitizer with 0 PPM. Manager changed sanitizer solution to correct PPM concentration. Corrected on site. COS
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