Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Use hand wash sinks only for washing hands clean and observed employees using kitchen hand wash sink for filling pots and boiling water. Directed to stop use of hand wash sink for filling pots and violation corrected. |
Proper Handling of Ready to Eat Foods "Wear gloves when handling ready to eat foods and observed kitchen employee touching bread with bare hands, and employee washed hands and put on gloves and violation corrected." |
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Provide hot and cold water under pressure for hygiene and sanitation control and observed hot water throughout bar and kitchen <100*F, and very low water pressure at all hand fixtures (kitchen, bar and restroom hand wash sinks, dish sink). Also, hot water must be at minimum temperature 110*F and above at ware wash sink in the kitchen." |
Handwashing Facilities Adequate and Accessible "Provide hot water at hand wash sinks at minimum temperature 100*F and above and hot water at bar, kitchen, and restroom hand wash sinks at 73-82*F. Also, repair bar hand wash sink. " |
Toxic Items Properly Labeled/Stored/Used Store chemical agents separate from food to prevent chemical contamination and observed spray bottle of cleaning agent on kitchen table shelf by canned foods and moved cleaning agent off table away from food and violation corrected. |
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