Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces used to prepare/store potentially hazardous food items must not be soiled with accumulations of food residues to avoid contaminating foods with unknown substances. Surface must be cleaned regularly to avoid such buildup. Clean utensils at least every 4 hours. Observed tongs used for the foods in the hot holding unit with food buildup on it as well as inside of the holding container. Person in charge stated that they get cleaned every other day.
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