Cold Hold (41 F/45F) Hold cold potentially hazardous foods at 41F or below. The off temperature cheese and blue cheese dressing were out <1 hour. It is recommended that using Time as a Public Health Control would help correct this salad bar violation. |
Hot Hold (135F) Hold hot potentially hazardous foods at 135F or above. The off temperature pizzas were out <1 hour. It is recommended that using Time as a Public Health Control would help correct this buffet violation. |
Proper Handling of Ready to Eat Foods "Prevent bare hand contact with ready to eat foods. Tongs, deli sheets or single use gloves are recommended. Observed Manager using bare hands to handle pizza while cutting it for buffet service." |
Toxic Items Properly Labeled/Stored/Used Label all toxic chemical working containers. Observed a cleaner stored in an unlabeled spray bottle. |
Manager Demonstration of Knowledge/Certified Manager Send at least 2 employees to an approved manager food safety class. A trained manager must be on duty during all hours of food operations. The Manager was unable to correctly answer any food safety questions. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Wash, rinse and sanitize ice machine cavity to remove slime build up. Wash, rinse and sanitize cookware ensuring all food residue is removed. Observed 11 hotel pans and 13 pizza pans stored clean with food residue still stuck on. The Manager will have all cooking trays washed correctly." |
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