COM GA HOUSTON

PIC handled ready to eat washed cilantro with bare hands.

Washed cut carrots, peeled and cut onions stored below unwashed produce. Box of unwashed basil stored above cooked chicken. Unwashed produce stored above sauces and cooked onions.

Cold time-temperature controlled food not at 41F or less, see temperature chart.

Sprouts on time as a control for food safety not documented with the time when removed from temperature control and the discard time as per written procedures.

PIC not meeting responsibilities by maintaining active managerial control over employees and food safety practices.

Thaw date not provided for cooked chicken (cooked, frozen, thawed) and chicken curry removed from freezer and placed in refrigerator. Chicken removed today and curry removed yesterday.

Washed cut produce not covered in the walk-in cooler (e.g., carrots, multiple containers of cilantro, cut onions in container with holes). Raw chicken not covered.

Observed raw pork stored with cooked pork and vegetables in a reach-in cooler. Observed raw, unwashed bean sprouts stored above ready-to-eat (RTE) sauce in a reach-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the ca.

Observed several containers (bags, bins, buckets) of onions cooked by the facility that were not cold holding at 41F or below. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed several foods placed on time control from 11:00 am to 3:00 pm at 10:39 am. Observed tomatoes, sprouts and noodles on time control that were not marked for time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

Observed employee medicine stored above a prep cooler in the kitchen. Observed employee medicine stored above peanuts and unwashed garlic in the kitchen. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P).

Observed batteries and a lighter stored above a prep cooler in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P).

Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Upon arrivval at the facility for inspection, no person-in-charge (PIC) was present as per employee. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Observed a handwashing sink behind the front counter with a soap dispenser that was not dispensing soap. The dispenser was malfunctioning. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf).

Observed written procedures for vomit/diarrhea clean-up that called for bleach. No bleach on site. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Observed previously frozen cooked chicken in a reach in-cooler that was not marked with the prep date, freeze date and thaw date. Observed cooked pork belly in an upright freezer that was not date marked. Observed cooked curry and beef stew in an upright freezer that was not marked with the correct prep (6/5) and freeze dates. They were marked 6/8. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf).

In a cabinet behind the front counter, observed a working spray bottle with a blue liquid that was not labeled and a working spray bottle with a pink liquid that was not labled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf).

Observed cooked chicken being cooled in the produce sink next to lettuce that was being washed in the adjacent compartment. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. (Pf).

Observed a mug containing a beverage sitting with clean glasses behind the front counter. Observed a water bottle containing a colored liquid and a personal, non-disposable beverage container stored on a shelf above stored ginger. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C).

Observed wet wiping clothes stored in a chlorine sanitizer bucket that was below 50 ppm concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C).

Current permit not posted. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C).

Observed storage containers without handles stored in multiple bulk storage containers of sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C).

Observed handless storage containers stored in multiple bulk storage containers of sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C).

Observed a soy sauce mixture stored in a six use garlic container. Observed a single-use peanut butter container re-used for food storage. Observed cooked onion stored in detergent buckets. Single-service and single-use articles may not be reused. (C).

Observed employee medications stored above a prep cooler. Observed employee food (rice cakes, pizza, ice cream) stored with customer food in an upright freezer. Observed an employee phone, jacket stored above peanuts and garlic. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).