Proper Cooling to Cooked/Prepared Foods "When cooling cooked foods, place in a cooler to ensure that the temperature drops to at least 70*F in the first 2 hours and then to at least 41*F in the following 4 hours (a total of 6 hours). Observed queso (116*F) , bean (95*F), and salsa (116*F) stored for cooling at room temperature. Employees took proper cooling steps after being informed of the correct procedures, but 125lbs of salsa had to be destroyed because the temperature was too hot after setting at room temperature for over 2 hours." |
Cross-contamination of Raw/cooked foods/Other Observed raw chicken stored above raw pork in reach in cooler. Store raw chicken below all other raw foods. Food storage chart provided for reference. |
Approved Systems (HACCP Plans/Time as Public Health Control) Ensure that all cooked food items stored over 24 hours have a date associated with them to avoid exceeding the 7 day limit. Observed several cooked foods in walk in cooler that was said to have been from yesterday by cook without date marking. |
Handwashing Facilities Adequate and Accessible All hand wash sinks must be accessible for use. Observed hand wash sink near 3 compartment sink obstructed with a weighing scale in it. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure that all food contact surfaces are clean and in good repair before storing. Observed broken cutting board and damaged pans stored. |
Good Repair Ensure that all food contact surfaces are clean and in good repair before storing. Observed broken cutting board and damaged pans stored. |
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