Hot Hold (135F) All hot foods must be held at 135F or above. Observed cooked/grilled onions sitting above stove at 85F since 1100hrs. Corrective action: PIC educated on temperature danger zones & using Time as a Public Health Control. Onions were reheated for cooling.
Handwashing Facilities Adequate and Accessible Hand sinks must be equipped to provide hot & cold running water for hand washing purposes. Observed cold water inoperable at hand sink kitchen entrance. Manager stated that she will have it repaired immediately.
Good Repair "Food equipment must be free of breaks, sharp angles, inclusions or any other imperfections to prevent physical product contamination. Observed chipped knife in use. Corrective action: Person in Charge replaced knife."
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