Cross-contamination of Raw/cooked foods/Other Ensure that all foods are stored in a way that prevents possible cross contamination. Observed raw shelled eggs stored above ready to eat foods in the reach in cooler in the front of food prep area and raw beef stored above cooked beef in the prep cooler.
Approved Systems (HACCP Plans/Time as Public Health Control) "To prevent potentially hazardous foods from being unintentionally served after 7 days (day 1 being the day of preparation) ensure that there are dates associated with them. Observed cooked ham, chicken, and ribs stored in the walk in cooler without date markings."
Manager Demonstration of Knowledge/Certified Manager "During all hours of operation, there must be at least 1 certified food manager on duty to ensure that foods are being handles properly. Observed no evidence of a certified food manager on duty."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "to prevent possible contamination of foods with unknown substances, ensure that all food contact surfaces are clean and free from debris. Observed knives and can opener stored as clean in the food prep area."
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