Toxic Items Properly Labeled/Stored/Used 1. Provide labels for all toxic poisonous chemical working containers. Observed two unlabeled chemical spray bottles stored in the cabinet underneath the handwash sink near the soda machine. 2. Properly store all toxic poisonous chemical working containers. Observed three chemical spray bottles stored on the bar handwash sink. 3. Ensure that the proper sanitizing solution levels are being utilized. Observed chlorine solution in a red sanitizing bucket under food prep table next to handwash sink (near office) reading well above 200 PPM. Chlorine sanitizing should read between 100 - 200 PPM.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide temperature measuring devices for all hot and cold holding equipment. No thermometers were observed in the reach-in-cooler underneath the food prep station.
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