Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed unapproved drink containers around food prep areas. Must use cup with lid and straw in order to avoid possible contamination.
Handwashing Facilities Adequate and Accessible Hand wash sink located by entrance of kitchen was not providing enough hot water. Hot water must reach 100 degrees F. Make necessary adjustments to hand wash sinks in order to provide hot water.
Toxic Items Properly Labeled/Stored/Used Observed sanitation levels to be elevated about 400 ppm. Make sure to use the correct amount of chemicals for sanitation. Use sanitation test strips.
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Observed water hose stored below flood level of mop sink. Make sure to store water hose above flood level in order to prevent possible contamination of clean water supply in case of back up.
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