Hot Hold (135F) All hot foods must be held at 135F or above at all times. Observed hot foods in temperature danger zone (42F-134F) on steam table (see Remarks) for less than 4 hours-reheated to 165F.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking for all cooked food items inside of reach in cooler such as beans to reflect a 7 day shelf life after which it must be discarded if not used.
Handwashing Facilities With Soap and Towels Provide soap to hand sink at all times.
Manager Demonstration of Knowledge/Certified Manager No Certified Food Manager on duty as required. A CFM is required to be on duty during all hours of operation. Send more employees to the Food Manager class.
"Approved Sewage/Wastewater Disposal System, Proper Disposal" "No commissary receipt dated within 24 hours prior to each day's operation as required by law. These receipts must be kept on unit & be readily available for verification upon inspection. Per PIC, employees have been dumping dirty mop water in the nearby ditch as a means of disposal. Establishment advised that this practice is illegal & will result in citation for Illegal Dumping if it continues. They are further advised that commissary is the only means of proper disposal."
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometer inside of reach in cooler that is holding PHFs such as raw meats.
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