Cold Hold (41 F/45F) Ensure all foods are cold held at 41 F or below. Observed foods in reach in cooler 1 and 3 at temperatures ranging from 44-49F. Food was voluntarily discarded. |
Cross-contamination of Raw/cooked foods/Other Properly store raw and ready to eat foods to prevent cross contamination. Observed raw eggs over produce in reach in cooler 1. Refer to chart on cooler door for proper storage methods. |
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide proper chlorine residual for well water. Observed no chlorine residual at ware washing sink or at faucet by well. Observed pump on chlorinator malfunctioning. |
Equipment Adequate to Maintain Product Temperature "Provide adequate equipment to cold hold food. Observed 3 coolers, 2 of which were malfunctioning, and no other equipment available to hold the volume of product received." |
Handwashing Facilities Adequate and Accessible Ensure all hand wash sinks are adequate and accessible. Observed only one hand wash sink in food prep area that is clogged and unable to be used. |
No Evidence of Insect Contamination Provide routine pest control to reduce insect infestation. Observed gnats and flies in food prep area. |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometer in all coolers. No thermometer observed. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Ensure all food contact surfaces are clean and in good repair. Observed melted, soiled, and mildewed cutting boards.""" |
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