Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Hand wash sink is to be used for hand washing only. Observed PUR water filter attachment on the faucet of hand sink in near front counter. Management stated the water filter would be moved to the food prep sink.
Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all cooked/ ready to eat potentially hazardous foods held under 41F for more than 24 hours, indicating a 7 day shelf life with day one being the day of preparation. Observed cooked spinach and cooked beef in reach in cooler that had been prepared the day before. Management stated that date labels would be provided."
Toxic Items Properly Labeled/Stored/Used Use toxic chemicals according to manufacturer's directions. Observed residential Hot Shot stored under cabinet in front food service area. Management discarded can on site. Observed sanitizer dispenser dispensing less than 100PPM QUAT as determined using color changing test strips. Proper concentration according to the manufacturer directions indicate 200-400PPM Quat. Management stated that she would have the sanitizer dispenser checked and chlorine and water would be used as a sanitizer until repaired.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be clean to sight and touch. Observed mold buildup on the interior food contact surfaces of soda nozzles in front lobby area. Management removed all nozzles to be cleaned properly on site.
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