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 to prevent food borne illness. Observed food cooked on 09/22/15 with out date markings. Manager placed dates on food as required. Corrected on site. (COS)"
Handwashing Facilities Adequate and Accessible Hand wash sinks must be accessible at all times to ensure adequate hand washing and prevent food borne illness. Observed chicken thawing in kitchen hand sink. Kitchen manager educated on proper use of hand sink and proper thawing techniques. Manager remove chicken. COS
Handwashing Facilities With Soap and Towels Hand wash stations must be stocked with soap and paper towels to ensure adequate hand washing and prevent food borne illness. Observed hand sink at bar without paper towels. Manager corrected on site. COS
Thermometers Provided/Accurate/Properly Calibrated (2C) Coolers containing potentially hazardous foods must contain an accurate thermometer t0 prevent temperature abuse and food borne illness. Observed reach in cooler in kitchen without thermometer. Manager corrected on site
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