Handwashing Facilities Adequate and Accessible Hand sinks should be accessible for hand washing at all times; observed storage rack stored in front of hand. Also observed colander stored in hand sink
Handwashing Facilities With Soap and Towels Provide soap and paper towel to hand sinks at all times; observed no soap at hand sink in prep area (COS). Observed no paper towel at hand sink in bar area
Toxic Items Properly Labeled/Stored/Used Label all chemical spray bottles; observed unlabeled spray bottle near grill
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Single-use food contact surfaces must be safe and clean. Do not used plastic bags to hold food items. Observed food in plastic bags in freezer. Also observed cloth towels used to cover foods in prep area.
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