Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all potentially hazardous food that has been cooked and held inside the establishment for more than 24 hours with the effective means to indicate the date or day by which food must be consumed, sold, or discarded based on time and temperature combinations." |
Handwashing Facilities Adequate and Accessible Hand washing sinks must be equipped to provide hot water at a temperature of at least 100 degrees Fahrenheit. Observed no hot water at kitchen hand sink. |
Toxic Items Properly Labeled/Stored/Used Provide approved sanitizing solution (quaternary/chlorine)inside sanitizing solution buckets around kitchen area. Observed 3 in use sanitizing buckets with toxic chemical (D/D-4535) inside a chemical used for floor cleaning . |
Manual/Mechanical Warewashing and Sanitizing "Provide approved sanitizing solution (quaternary/chlorine) inside sanitizing well at the 3 compartment sink. Observed ware washing process, dishes/utensils being submerged into well with D/D-4535 toxic chemical." |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be clean to sight and touch. Service/Clean slime buildup from inside ice machine. 2. Replace all chipped /cracked food containers. |
Good Repair Food contact surfaces must be clean to sight and touch. Service/Clean slime buildup from inside ice machine. 2. Replace all chipped /cracked food containers. |
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