Handwashing Facilities With Soap and Towels Provide paper towels at the kitchen hand sink.
Toxic Items Properly Labeled/Stored/Used Provide a safe level of chlorine sanitizing solution for manual ware washing at a concentration of 50-100PPM. Observed 200+PPM in use.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer for the front refrigerator. Provide a stem thermometer for the cook so he can monitor the hot and cold potentially hazardous food temperatures.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "Wash, rinse and sanitize cookware. Observed cook is only scrubbing out wok with no proper ware washing procedures. Cook scrubbed wok on the floor."
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