Cross-contamination of Raw/cooked foods/Other To prevent contamination; store raw potentially hazardous foods separate from/below ready-to-eat foods; observed raw shelled eggs stored above ready-to-eat foods in reach-in cooler. Eggs were moved below ready-to-eat food items to prevent contamination
Handwashing Facilities Adequate and Accessible Provide hot water of at least 100 degrees Fahrenheit to hand sinks for proper hand washing; observed hand sink in ware washing area reaching only 96 degrees. Person-in-charge stated he would adjust hot water heater to achieve proper temperature at hand sink. All other hand sinks exceeded temperature requirement
Handwashing Facilities With Soap and Towels Provide soap and paper towels to hand sinks at all times for proper hand washing; observed no paper towel at hand sink in ware washing area. Paper towels were provided during inspection.
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