Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Provide closed beverage containers for drinking in the kitchen. Observed employee's open can of soda on the prep table.
Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all ready to eat, potentially hazardous foods held over 24 hours to indicate a 7 day shelf life at 41F or below. Examples here are the cooked meats, rice dishes and beans."
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.
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Provide toilet tissue at both ladies rest room toilets.
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