Cold Hold (41 F/45F) "Potentially hazardous foods must be maintained at 41F or less to prevent bacterial growth. Observed carton of milk outside of the reach-in cooler with a temperature of 60F. Milk was not outside for more than 4 hours, so it was placed back into the cooler."
Toxic Items Properly Labeled/Stored/Used Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to ensure their proper use. Observed that sanitizing buckets did not have labels. Management labeled containers.
Manual/Mechanical Warewashing and Sanitizing Sanitizer levels must be maintained at the proper concentration to allow for adequate cleaning of dishware. Observed 0 reading of sanitizer in the dish machine. A repair person will be called to work on the dish machine. Machine red-tagged.
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