No Evidence of Insect Contamination Establishment must minimize the presence of insects to avoid contamination and infestation. Observed heavy presence of flies and gnats in establishment. Manager states they will have pest control on site as soon as possible
Toxic Items Properly Labeled/Stored/Used "Food establishment must follow the proper ware washing process.*** First, wash with a detergent. Detergents help reduce the surface tension of water, so they can surround and lift soil from a surface. Second, rinse with warm potable water. Rinsing removes the suspended soil and detergent. After this, a surface may look visibly clean, however, the surface may still be contaminated with pathogenic microorganisms. Food-contact surfaces must also be sanitized in order to reduce the number of microorganisms to a safe level. Observed employee washing dishes without sanitizer in 3 compartment sink. Educated employee on proper technique and instructed to sanitized dishes that were already washed."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be cleaned and sanitized to sight and touch. Observed soda gun nozzle with heavy black buildup. Manager removed nozzle for immediate cleaning. COS
Approved Source Shell stock tags must be labeled with date the container was emptied and kept for 90 days in chronological order to allow for rapid recall in food born illness cases. Observed no system of maintaining oyster tags from previous oyster batches. Observed no oyster tags for current supply of oysters. Establishment may not serve raw oyster until further notice.
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