Approved Systems (HACCP Plans/Time as Public Health Control) "Provide date labels for perishable and ready to eat foods with a shelf life not to exceed 7 days when held over 24 hours after initial cook/reheat/ or opening of commercial packaged foods held refrigerated. Observed an undated container of chicken salad in the refrigerator over 24 hours old and less than 7 days, and the chicken salad was date labeled-violation corrected on site. "
Handwashing Facilities With Soap and Towels Provide paper hand dry towels at hand wash sinks for cleaning and drying hands and observed no paper hand dry towels at the bar area hand wash sink. The hand wash sink was stocked with a roll of paper hand dry towels and violation corrected on site.
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a food probe thermometer to measure internal temperatures of cooked, hot, and cold held foods. Observed no food probe thermometer available in the kitchen. Also, provide a thermometer in refrigerated units used for storage of perishable foods to monitor the air temperature and ensure safe cold holding of foods. Observed no thermometer in the kitchen cooler used for storage of high protein foods. Both thermometers to be purchased this week per owner."
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