Handwashing Facilities Adequate and Accessible Hand wash facilities must be available for proper hand washing and drying. Did not observe a hand sink. Person in charge closed. |
Manual/Mechanical Warewashing and Sanitizing "An establishment must have 3-comnpartment sink to ensure dishes/food contact surfaces are properly washed, rinsed, and sanitized. No 3-compartment sink was observed . person in charge closed. " |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" "All sewage and wastewater generated from an establishment shall be disposed of through an approved sanitary sewage system that is constructed, maintained, and operated according to law. Did not observe a mop sink. Person in charge closed. " |
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a visible, working thermometer to cooling units holding potentially hazardous foods to monitor ambient cooler temperature. Observed no thermometer in reach-in-cooler. Person in charge closed. " |
Food Establishment Permit You are operating without a permit. Please contact HCPHES Plan Review and submit a completed application for food establishment. You are advised to cease all food operations until HPCHES permit has been obtained. Please contact Rafael Morales at 713-274-6300 to obtain information on obtaining a food permit. |
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