Manual/Mechanical Warewashing and Sanitizing "Ensure dishes/food contact surfaces are properly washed, rinsed, and sanitized. Observed dishwasher machine not dispensing sanitizing solution. Concentration of chlorine sanitizer should be between 50 -100 ppm for proper ware washing. PIC stated technician would repair dishwasher the following day (before establishment opens to the public). Dishwasher was red tagged. "
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a visible, working thermometer to all cooling units holding potentially hazardous foods to monitor ambient cooler temperature. Observed no thermometer in all reach-in-coolers and prep cooler. "
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