Approved Systems (HACCP Plans/Time as Public Health Control) "To prevent foods from being consumed after the allowed 7 days, ensure that prepared/cooked foods that are not consumed within 24 hours after preparation have a date associated with them. Observed cooked food items without dates associated with them as well as cooked chicken with a date of 4/20/2013 (over 7 days old)."
Handwashing Facilities Adequate and Accessible "To ensure that employees are properly washing that hands, the hand sink must be easily accessible and not obstructed. Observed cleaning chemicals and other items stored inside of the hand wash sink. Though the hand sink is partially accessible, rearrange kitchen equipment to ensure that it is easily accessible."
Thermometers Provided/Accurate/Properly Calibrated (2C) "Observed inaccurate thermometer on the reach in cooler. To ensure that foods inside are 41*F or cooler, provide working thermometer for all coolers containing potentially hazardous foods."
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