Cross-contamination of Raw/cooked foods/Other Observed raw eggs stored above raw uncooked foods and chicken behind beef in prep cooler. Store raw shelled eggs below other raw foods and move raw chicken towards the front of prep cooler.
Handwashing Facilities Adequate and Accessible Hand wash sink in employee restroom water temp reach 85*F. Should reach a minimum of 100*F.
Toxic Items Properly Labeled/Stored/Used Observed cleaning chemical on table near cups. Store all chemical items separate from food surfaces.
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no thermometer in prep below prep area. Provide thermometer inside prep cooler.
Good Repair Observed dried debris on peelers and knives. Properly clean cooking utensils.
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