Hot Hold (135F) Hold hot potentially hazardous foods at 135F or above. The off temperature chicken and beef were cooked at 0900AM and were reheated above 165F. Using Time as a Public Health Control is recommended. |
Sound Condition Remove the can of food with the heavily dented seal from food operations. The damage to the packaging may have comprimised this product. |
Handwashing Facilities With Soap and Towels Provide paper towels at the snack bar hand sink. |
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 food service employees were unable to correctly answer any food safety questions. |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer for the cook's line cooler. |
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) Provide a consumer advisory warning about the consumption of raw and undercooked protein foods due to the availibility of rare and undercooked protein foods availible to order. |
Good Repair "Wash, rinse and sanitize both ice machine cavities to remove slime build up. Remove the paper and glue used for labeling and date marking food containers as they become food contact surfaces when stacked for air drying and may harbor harmful bacteria." |
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