Handwashing Facilities Adequate and Accessible "If open drinks are going to be served and prepared at the bar area then a hand sink must be present for proper hand washing. A portable hand sink will meet the requirement. Also a hand sink shall be present in the catering area if food is portioned, prepped or prepared in this area as well."
Toxic Items Properly Labeled/Stored/Used Observed a chemical spray bottle without a label. Label all chemicals to prevent contamination of food.
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