Cold Hold (41 F/45F) "Potentially hazardous foods must be held at 41 degrees or below; observed sprouts on prep table at 71 degrees, observed beef at 48 and shrimp at 43 on prep rail."
Cross-contamination of Raw/cooked foods/Other Store raw animal protein in front of ready to eat foods on prep rail; observed raw shrimp behind fresh vegetables
Approved Systems (HACCP Plans/Time as Public Health Control) "Provide date marking to all potentially hazardous, ready-to-eat foods in walk-in cooler; observed cooked/prepared foods without date marking"
Handwashing Facilities Adequate and Accessible Hand sinks should be accessible for hand washing at all times; observed bowl of cucumbers stored in hand sink
Toxic Items Properly Labeled/Stored/Used Label all chemical spray bottles; observed unlabeled spray bottles near 3 compartment sink
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