Cold Hold (41 F/45F) Hold cooked food at 41F or lower after proper cooling. 6 large boxes of beef were observed sitting in a storage room outside at
Approved Systems (HACCP Plans/Time as Public Health Control) Provide proper date marking to the cooked leftover foods in the reach-in cooler.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Install a backflow prevention device to the hose connection outside at the mop sink.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Multi-use equipment must be made of smooth, cleanable and safe material. Restaurant is re-using raw meat boxes for cooked food storage and transporting. Boxes cannot be properly cleaned and sanitized. Meat was plastic wrapped but cross contamination could occur re-using raw meat boxes."""
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