Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all ready to eat, prepared potentially hazardous foods held over 24 hours to reflect a 7 day shelf life. Observed cooked chicken and beef in walk in cooler without date marking."
Handwashing Facilities Adequate and Accessible Hand wash sink must be readily accessible at all times. Remove table from blocking front hand wash sink.
Handwashing Facilities With Soap and Towels Hand wash sink must be equipped with soap at all times. Observed no soap at front hand wash sink. Avoid putting water in soap.
No Evidence of Insect Contamination Take necessary measures to control roaches and flies in establishment.
Manager Demonstration of Knowledge/Certified Manager Send at least two employees to a certified food manager course. During time of inspection no certified food manager was observed.
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