Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Wash hands only in hand wash sinks to prevent contamination. Observed employee washing hands in three compartment sink. Employee was instructed to wash hands only in the hand wash sink as a corrective action. |
Cross-contamination of Raw/cooked foods/Other Store raw food items under or away from ready to eat food items to prevent contamination. Observed raw chorizo in same container as cubed ham and barbacoa and case of raw eggs over bell peppers in walk in cooler. |
Handwashing Facilities With Soap and Towels "Provide soap and paper towels at all hand wash sinks to ensure proper hand washing. Observed no paper towels at hand wash sink in front kitchen area (cos), no soap at hand wash sink closest to mop sink, and no soap at hand wash sink in back kitchen area." |
No Evidence of Insect Contamination Take effective measures to control gnats to prevent food product contamination. Observed gnats flying around mop sink and reach in freezer. |
Manual/Mechanical Warewashing and Sanitizing Maintain chlorine sanitizer solution between 50-100ppm to ensure proper sanitization. Observed chlorine sanitizer solution at 0ppm in bucket in three compartment sink. |
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager during all hours of operation to promote safe food practices. Observed no certified food manager in establishment and employee could not respond correctly to food safety question. |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer in cooling units holding potentially hazardous food items to monitor food temperatures. Observed no thermometer in front reach in cooler holding cheese and flan's. |
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