Kingwood Memory and Assisted Living

Raw and ready-to-eat foods not properly separated (corrected on site)

Food may not be stored: (a) in locker rooms; (c)in dressing rooms; (d)in garbage rooms; (e) in mechanical rooms; (f) under sewer lines that are not shielded to intercept potential drips; (g)under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (h)under open stairwells; or (i) under other sources of contamination. (corrected on site)

No designated area for employee eating or drinking (corrected on site)

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

General. food stored in locker rooms / dressing rooms / garbage room / mechanical rooms / toilet room / vestibule / under open stairwell / other sources of contamination. (corrected on site)

Special ventilation. cooking equipment not provided with a ventilation hood / not installed in the manner required by all applicable laws. this subsection does not apply to microwave ovens / electric convection ovens of approved types / electric rice cookers / ovens of approved types.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority. (corrected on site)

Special requirements. eggs. in a food establishment that serves a highly susceptible population, pasteurized shell eggs / pasteurized liquid, frozen or dry eggs / egg products not substituted for shell eggs in recipes in which more than one egg is broken and the eggs are combined. this part [02] does not apply if the raw eggs are combined immediately before cooking for one consumer serving at a single meal, cooked as specified under section 20-21.04(c)(01)a of this code, and served immediately, such as for an omelet, souffle, or scrambled eggs / the raw eggs are combined as an ingredient immediately before baking and the egg mixture is thoroughly cooked to a ready to eat form such as in a cake / muffins / bread. this part [02] does not apply if the preparation of the raw eggs is conducted under a haccp plan. (corrected on site)

General. food stored in locker rooms / dressing rooms / garbage room / mechanical rooms / toilet room / vestibule / under open stairwell / other sources of contamination. (corrected on site)

Hand-washing sink supplies. when disposable towels are used, easily cleanable waste receptacles not conveniently located near the hand-washing facilities. (corrected on site)

Special requirements. eggs. in a food establishment that serves a highly susceptible population, pasteurized shell eggs / pasteurized liquid, frozen or dry eggs / egg products not substituted for shell eggs in the preparation of foods such as caesar salad / hollandaise or béarnaise sauce / mayonnaise / meringue / eggnog / ice cream / egg fortified beverages / other similar foods. this part [02] does not apply if the raw eggs are combined immediately before cooking for one consumer serving at a single meal, cooked as specified under section 20-21.04(c)(01)a of this code, and served immediately, such as for an omelet, souffle, or scrambled eggs / the raw eggs are combined as an ingredient immediately before baking and the egg mixture is thoroughly cooked to a ready to eat form such as in a cake / muffins / bread or the preparation of the food is conducted under a haccp plan.

Laundry facilities. separate rooms not provided for laundry facilities except that laundry operations may be conducted in storage rooms containing only packaged foods or packaged single-service articles.