COM GA HOUSTON

7 findings recorded on Sep 15, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   PIC not meeting responsibilities by maintaining active managerial control over employees and food safety practices. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   Code .03(2)(a)-(n),(p)

   PIC not meeting responsibilities by maintaining active managerial control over employees and food safety practices. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Inspector observationItem 2-1C ↗

   Bare-hand contact with food

   PIC handled ready to eat washed cilantro with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Cilantro discarded. //

   Inspector’s full note

   Inspection item: Inspection item 2-1C

   Code .04(4)(a)1,2,3

   PIC handled ready to eat washed cilantro with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Cilantro discarded. //

   Official report · Item 2-1C ↗

   Correction status not recorded

3. Inspector observationItem 4-1A ↗

   Food separation and protection

   (vi)(vii)(viii)Washed cut carrots, peeled and cut onions stored below unwashed produce. Box of unwashed basil stored above cooked chicken. Unwashed produce stored above sauces and cooked onions. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and…

   Inspector’s full note

   Inspection item: Inspection item 4-1A

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Washed cut carrots, peeled and cut onions stored below unwashed produce. Box of unwashed basil stored above cooked chicken. Unwashed produce stored above sauces and cooked onions. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) 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. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Foods rearranged properly in the WIC. //

   Official report · Item 4-1A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.