Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Employees must drink from closed drink containers and store drinks below food prep areas. Cups must also be shatterproof to prevent physical contamination (Twist top bottles are not approved as closed containers). Observed an open ceramic cup of coffee and another drink on the food prep counter.
Cross-contamination of Raw/cooked foods/Other "Store all raw eggs, bacon, poultry, etc. on the bottom shelving below ready to eat food to prevent cross contamination. Also provide separation between raw and ready to eat foods. Observed raw shell eggs stored above cheeses and leftover foods and tortillas stored directly on top of the eggs. "
Approved Systems (HACCP Plans/Time as Public Health Control) "Provide proper date marking on all leftover food and open packages of commercially processed foods. Observed many food items without dates including sausage, ham, chicken breasts, etc.. Foods removed from the freezer must be re-dated. Foods can be held for a maximum of 7 days and day 1 counts as the day food was made or packages opened. "
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