Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed use of front hand sink for washing of equipment/other- see notes
Approved Systems (HACCP Plans/Time as Public Health Control) "Observed cooked beef, chicken, other ready-to-eat foods that are held over 24 hrs. with no date marking"
Handwashing Facilities Adequate and Accessible Observed back hand sink without sufficient hot water- max temp reached was 89F- provide hot water at 100F minimum
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer for small prep cooler
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