Proper/Adequate Handwashing Observed the cook handle raw fish with his gloved hand then change gloves and handle cooked fish. Hands shall be washed between glove changes and between handling raw and cooked foods.
Cross-contamination of Raw/cooked foods/Other Observed raw chicken stored above tomatoes while stored in the walk in cooler. Observed raw shell eggs stored above salad dressings in the reach in cooler.
Handwashing Facilities Adequate and Accessible Observed the hand sink blocked by the prep/make line cooler. Provide the hand sink to be accessible for proper hand washing.
Toxic Items Properly Labeled/Stored/Used Observed unlabeled chemical bottles stored above the food prep area. Store all chemicals below and away from food and food prep areas. Label all chemicals to allow for proper identification.
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