Cross-contamination of Raw/cooked foods/Other "Do not store personal beverages inside the ice machine cavity buried in the ice. Ice used to cool food and beverages may not be used as an ingredient, therefore do not store beverages in the working supply of ice inside the ice machine cavity."
Handwashing Facilities With Soap and Towels Provide soap and paper towels at the bar hand sink.
Toxic Items Properly Labeled/Stored/Used Provide a safe level of chlorine sanitizing solution for hand towel storage at a concentration of 50-100PPM. Observed 200+PPM in use.
Manual/Mechanical Warewashing and Sanitizing Provide chlorine sanitizing solution for mechanical ware washing at a concentration of 50PPM with a water temperature of 91F. RED TAGGED DISH MACHINE 2X.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Wash, rinse and sanitize ice machine cavity to remove slime build up. Wash, rinse and sanitize cookware ensuring all food residue is removed. Observed 9 hotel pans stored clean with food residue still stuck on. Remove the 2 fryer baskets with the missing and separating stainless steel mesh from food operations to prevent physical product contamination. Remove the paper and glue used for labeling and date marking food containers as they become food contact surfaces when stacked for air drying and may harbor harmful bacteria. Wash, rinse and sanitize soda gun storage boots to remove slime build up."""
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