Handwashing Facilities Adequate and Accessible "Observed all 3 hand sinks were unable to reach the minimum hot water temperature of 100F-hand sinks must provide hot water at minimum 100F for proper hand washing. The two prep hand sinks work on mixing valves and were adjusted to reach 100F. However, the restroom hand sink is not a mixing valve and was unable to generate 100F hot water. "
Manager Demonstration of Knowledge/Certified Manager Observed that there was no trained food manager on duty/person-in-charge to demonstrate knowledge of food borne illness prevention by having no critical violations on inspection. Must provide a Trained food manager in duty at all times.
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no thermometer present to monitor ambient air temp inside of cold hold display- all refrigeration holding potentially hazardous foods must have a thermometer present and visible
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Observed several food containers that were washed and stored that still contained date marking sticker residue and adhesive- food contact surfaces must be clean to sight and touch
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