Manager Demonstration of Knowledge/Certified Manager "Provide a certified food protection manager on duty at all times of operations and observed owner with a Food Handler certificate, and must obtain a food protection manager's certificate for approval of health permit and able to demonstrate food safety knowledge and practices." |
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a digital needle tip food probe thermometer to measure internal temperatures of cooked, and hot and cold held foods, and observed no food probe thermometer available in restaurant. Also, provide a thermometer in front prep cooler at service station to monitor air temperature and air temperature not to exceed 40*F so perishable foods hold at safe temperature." |
Food Establishment Permit Get approved for health permit and all noted violations to be corrected by 3/14/14. Insure that a food protection manager's certificate is obtained by 3/14/14 for approval of health permit. |
Labeling "Provide ingredient labels on retail packaged foods to include source name and address, product name, complete ingredients when more than 1 item, and net weight or count. Observed retail packaged foods in open display cooler (ex: salads, cookies, yogurts, fruit cups) without labels and provide labels on items as noted." |
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