HOUSTON'S RESTAURANT

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door walked to prep station across kitchen, put on gloves and began preparing food to be sold to customers without washing hands. Operator discussed with employee who then washed hands, changed gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door walked to prep station across kitchen, put on gloves and began preparing food to be sold to customers without washing hands. Operator discussed with employee who then washed hands, changed gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing, then handled clean/sanitized dishes while placing to dry/store/re-use without washing hands. Operator discussed with employee who then washed hands. Server handled soiled dishes while putting down in dish area then handled clean/sanitized cutlery/clean linens while rolling into napkin wrapped place setting without washing hands. Operator discussed with employee who then washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping, washing and rinsing, then handled clean/sanitized dishes while placing to dry/store/re-use without washing hands. Operator discussed with employee who then washed hands. Server handled soiled dishes while putting down in dish area then handled clean/sanitized cutlery/clean linens while rolling into napkin wrapped place setting without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Non-food grade containers (spray bottle labeled/intended for chemical use only) used for food storage - direct contact with pasteurized liquid eggs. Operator discarded spray bottle.

High Priority - Non-food grade containers (spray bottle labeled/intended for chemical use only) used for food storage - direct contact with pasteurized liquid eggs. Operator discarded spray bottle. **Corrected On-Site**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened package of raw shrimp stored over opened package/container of ice cream. Operator moved raw shrimp below ice cream.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened package of raw shrimp stored over opened package/container of ice cream. Operator moved raw shrimp below ice cream. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw pork ribs stored over cooked beans. Operator moved raw pork ribs to opposite side of cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw pork ribs stored over cooked beans. Operator moved raw pork ribs to opposite side of cooler. **Corrected On-Site**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table; smoked salmon (65F - Cold Holding). At expo line; butter (74F - Cold Holding). Operator stated items not prepared or portioned today, removed from walk-in cooler/held at room temperature temperature for less than 2 hours, applied time marking indicating items to be discarded within a total of 4 hours of being removed from temperature control.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table; smoked salmon (65F - Cold Holding). At expo line; butter (74F - Cold Holding). Operator stated items not prepared or portioned today, removed from walk-in cooler/held at room temperature temperature for less than 2 hours, applied time marking indicating items to be discarded within a total of 4 hours of being removed from temperature control. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pan on top of oven; cooked chicken (96F - Hot Holding). Operator stated chicken cooked prior to being held on top of oven for less than 2 hours, applied time marking indicating chicken to be discarded within a total of 4 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pan on top of oven; cooked chicken (96F - Hot Holding). Operator stated chicken cooked prior to being held on top of oven for less than 2 hours, applied time marking indicating chicken to be discarded within a total of 4 hours. **Corrective Action Taken**

High Priority

Vacuum breaker missing on hose bibb at mop sink. Advised Operator to install vacuum breaker.

High Priority - Vacuum breaker missing on hose bibb at mop sink. Advised Operator to install vacuum breaker.

High Priority

No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food. At kitchen; cooked peppers / cooked prime rib (TPHC). Operator stated items held using TPHC, time marking applied, no written procedures provided. Advised Operator TPHC procedures required to be in written/documented form.

Intermediate - No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety (TCS) food. At kitchen; cooked peppers / cooked prime rib (TPHC). Operator stated items held using TPHC, time marking applied, no written procedures provided. Advised Operator TPHC procedures required to be in written/documented form.

Intermediate