Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking on leftover food and open packages of commercially processed foods held in the cooler over 24 hours. Observed no date marking on an open pack of hot dogs and leftover chili.
Manual/Mechanical Warewashing and Sanitizing Use Quat sanitizer at proper levels for cleaning and sanitizing food and food contact surfaces. Observed less than 150ppm Quat in solution. Use 200ppm.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a narrow diameter thermometer to check thin mass foods and provide a thermometer inside the bar cooler due to whip cream storage observed.
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