Approved Systems (HACCP Plans/Time as Public Health Control) Written procedures must be provided as well as evidence that those procedures are being followed when time control is being used for potentially hazardous foods for food safety purposes. Observed no evidence of time control being used for the breakfast burritos containing sausage and eggs as well as the sausage and eggs mix stored on the prep line. Foods were placed in coolers.
Toxic Items Properly Labeled/Stored/Used "When using chlorine to sanitize, be sure that the concentration level is within the range of 50-100 ppm for adequate sanitizing. (229.168(f)) Observed the sanitizer bucket located below the front hand sink with a chlorine concentration level of 10 ppm."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Food contact surfaces used to prepare/store food items must not be soiled with accumulations of food and/or other residues to avoid contaminating foods with unknown substances. (229.165(m)) Surface must be washed, rinsed, and sanitized regularly to avoid such buildup. Clean before storing for future use. Observed hot hold trays and deep fry racks stored as clean near the 3 compartment sink with food residue still on them."
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