Cold Hold (41 F/45F) "Potentially hazardous foods must be held at 41 degrees or below; observed various PHF in walk-in cooler above 41 degrees. (beef 48, ham 54, rice 60, cheese 53). Person-in-charge state that cooler had been opened and closed frequently during prepping. Advised person-in-charge to move PHF to back of cooler where temperature was colder. Also advised person-in-charge to have cooler checked."
Proper Handling of Ready to Eat Foods Employee must wear gloves or use other barrier when handling ready-to-eat foods; observed employee plating salad with bare hands.
Approved Systems (HACCP Plans/Time as Public Health Control) Date mark potentially hazardous foods in walk-in cooler; observed ready-to-eat/cooked foods in walk-in cooler without date marking.
Handwashing Facilities With Soap and Towels Provide soap to all hand sinks at all times; observed hand sink in back prep area without soap.
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