Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all potentially hazardous food that has been cooked and held inside establishment for more than 24 hours with the effective means to indicate the date or day by which the food must be consumed, sold, or discarded."
Manual/Mechanical Warewashing and Sanitizing "Provide sanitizing solution (quaternary/chlorine) during the ware washing process. Observed employee wash and rinse dishes, no sanitizing observed. Demonstrated on site."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be clean to sight and touch. Clean food splatter buildup from inside microwave.
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