Purple Snack Shack, 16025 Wallisville Rd., Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Hold all cold potentially hazardous foods (PHFs) at least 41*F and below to prevent a foodborne illness. Observed pre-cooked chili held at 46*F, milk at 50*F, and cheese at 55*F in the refrigerator. Temperature inside was taken and read at 53*F. Food was held <4 hours and the thermostat inside was adjusted. " |
| Proper Handling of Ready to Eat Foods "Avoid bare-hand contact with ready-to-eat (RTE) foods to prevent contamination of PHFs. Observed a food employee prepare 2 sandwiches with her bare hands (she touched the bread, tomatoes, meat, avocadoes). Single-use gloves and utensils were available but were not used. Wash hands with soap and hot water for 20 seconds then wear single-use gloves or use tongs or deli tissue to prepare RTE foods." |
| Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Maintain a minimum chlorine level of 0.2 PPM in well water to prevent the growth of harmful bacteria. Observed chlorine at 0 PPM. Provide at least 0.2 PPM chlorine or above. Service the well within 24 hours. |
| Manual/Mechanical Warewashing and Sanitizing "Must wash, rinse, and sanitize when warewashing at all times to properly clean food contact surfaces of utensils and equipment. Observed a food employee wash utensils and rinse them, but did not sanitize them." |
| Thermometers Provided/Accurate/Properly Calibrated (2C) Provide working thermometers in all cooling units. Observed no thermometer inside the refrigerator. The foods inside was reading between 46*F-55*F. |
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