Manual/Mechanical Warewashing and Sanitizing Sanitizer line pinched under container upon arrival and sanitizer not dispensing upon arrival. Line freed and sanitizer working at 100cl ppm. Keep sanitizer line from blockage by chemical containers
Manager Demonstration of Knowledge/Certified Manager A minimum of one employee must have a valid food managers certification during all hours of operation. Current certification must be onsite before permit renewal.
Thermometers Provided/Accurate/Properly Calibrated (2C) Replace missing thermometer in small prep cooler and pizza prep cooler
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Clean inside ice machine Clean all parts of meat slicer Clean knives thoroughly before storage on magnet strip at prep line
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