Cross-contamination of Raw/cooked foods/Other "Observed raw eggs on rack above green onions, tomatoes, and cream pie. Make sure raw eggs are stored below (RTE) foods or in container beside (RTE-FOODS) to prevent cross-contamination. Moved eggs to rack below RTE foods and violation corrected on site." |
Handwashing Facilities Adequate and Accessible "Observed hand wash sink hot water only reaching 85F, A hand washing lavatory shall be equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet for proper hand washing process." |
Manager Demonstration of Knowledge/Certified Manager "Observed no food manager on duty at time of Inspection, Food manager must be present at all times during hours of establishment that can demonstrate food operation process." |
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) "Observed no consumer advisory for under cooked ground beef or over easy eggs served in establishment. Undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, menus." |
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