Hot Hold (135F) Hold hot potentially hazardous foods at 135F or above. The off temperature products were out <1 hour & were properly reheated. |
Cross-contamination of Raw/cooked foods/Other Store raw protein products in a way that they will not contaminate ready to eat foods. Observed raw shell eggs stored above milk and bottled soda. |
Handwashing Facilities Adequate and Accessible Provide accessibility to the front hand sink near the cook's line. Observed a door was open blocking any use of the hand sink. Nearest availble hand sink was through a door to the kitchen. |
Handwashing Facilities With Soap and Towels Provide paper towels at the kitchen hand sink. |
Toxic Items Properly Labeled/Stored/Used Provide a safe level of chlorine sanitizing solution for manual ware washing at a concentration of 50-100PPM. Observed 200+PPM in use. |
Manager Demonstration of Knowledge/Certified Manager Send at least 2 employees to an approved manager food safety class. A trained manager must be on duty during all hours of food operations. The Person in Charge was unable to correctly answer any food safety questions. |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a working stem thermometer for the cook so she can monitor the hot and cold potentially hazardous food temperatures. Observed the stores digital thermometer was not working. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Wash, rinse and sanitize ice machine cavity to remove slime build up." |
Labeling Label ice bags with the name and address of this store. |
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