Approved Systems (HACCP Plans/Time as Public Health Control) "Refrigerated, ready-to-eat, potentially hazardous food 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 (229.164o). Observed cheese without date marking inside of the reach-in cooler. Informed that cheese has only been there since Friday. A potentially hazardous food shall be discarded if is appropriately marked with a date or day that exceeds a temperature and time combination. Observed eggs with expiration date of 7/14. Eggs were discarded."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination (229.165m). Observed build-up inside of kitchen-area ice machine.
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