Handwashing Facilities Adequate and Accessible Observed a sanitizer bucket in the front hand sink. Use hand sinks for hand washing only and keep sinks accessible at all times to ensure employees are washing hands properly.
Toxic Items Properly Labeled/Stored/Used Observed unlabeled chemical spray bottles in the kitchen. Label all chemicals to prevent food contamination by chemicals
Manual/Mechanical Warewashing and Sanitizing The sanitizer concentration at the dish machine was observed at 0 ppm. Repair dish machine prior to use to ensure food contact surfaces are being sanitized and to prevent food borne illnesses. Use three compartment sink until dish machine is working properly.
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