Handwashing Facilities Adequate and Accessible All hand sink must be easily accessible and have hot (at least 100F) and cold water for proper hand washing and for hygiene purpose. Observed center bar's hand sink and back bar's hand sink with boxes and miscellaneous items in hand wash basin.
Toxic Items Properly Labeled/Stored/Used All toxic items must be labeled for easy identification and placed in a separate location from food and food service items to prevent cross contamination. Observed unlabeled chemical bottle on bulk ice machine near employee restrooms.
Good Repair All food contact surfaces must be in good repair to prevent contamination of food items with non-food debris for consumer safety. Observed back side bar ice machine with cracked and chipped plastic lid cover.
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