Houston Medical Center - Cafe 1601

Observed chopped salad mix (44 F) inside the top area of the prep cooler and pepperoni (47 F) located in the bottom area of the same unit above 41 F. One thermometer inside the unit read 47°F, and the other read 40°F. Possibly the unit was open too long while storing food inside or the food items were prepped this morning and did not cool down to 41 F or below before storing them inside the unit. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Pepperoni discarded; chopped salad mix moved to reach-in freezer to cool to 41 F or below.

Observed several pans of cooked potatoes inside the warmer cabinet with a temperature between 121-128 F. The warmer's ambient air temperature was 179°F. All hot-hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Potatoes discarded.

Observed an employee's re-usable cup being stored on a prep cart in the main kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Person in charge removed the cup.

Observed employee's jacket being stored on top of canned goods in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: PIC removed the jacket.

Observed an employee in the salad prep section of the kitchen prepping and handling food with a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have all employees remove all items from wrist when prepping or handling food.

Observed several containers of Time/Temperature Control for Safety (TCS) foods recently prepped and in the cooling stage while tightly covered: shrimp salad, diced tomatoes and shreddded cheddar. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The Chef loosely covered some of the food items and the other food items were moved to the walk-in freezer to cool down rapidly.

Observed several containers of Time/Temperature Control for Safety (TCS) foods recently prepped and in the cooling stage while tightly covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The Chef loosely covered some of the food items and the other food items were moved to the walk-in freezer to cool down rapidly.

Observed a handsink that had ice dumped in it. Handsinks are for handwashing only and cannot be used for any purpose other than handwashing. Educate employees on proper handsink usage.

Observed several wiping cloths being stored wet on the counter in different parts of the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. Educate employees about keeping wiping cloths in the sanitizer buckets while not in use.

Observed chocolate milk and whole milk cartons in display 50F and 45F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Employee discarded milk.

Observed a reach-in cooler with an ambient air temperature above 41 F. Food items inside of the unit were prepped this morning and some cold holding at 41 F or below. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Equipment shall be maintained in a state of repair and condition that meets the requirements of the rules and regulations. Corrected on Site (COS): Food items were moved to another unit for proper cooling at the correct time and temperature. Please have the reach-in cooler repaired/serviced. The ambient air temperature must be 41 F or below.