Toxic Items Properly Labeled/Stored/Used "Observed sanitizer bottle in kitchen not labeled. Label all sanitizer bottles for proper identification. Observed bottle of bleach stored next to onions. Store all chemicals below and separate from food/food contact surfaces to prevent contamination. Observed chlorine sanitizer strength at > 200 ppm. Adjust to between 50-100 ppm at room temperature for proper, non toxic sanitation. COS-person in charge labeled bottle, moved bleach and adjusted sanitizer strength"
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no thin probe thermometer available to check food temperatures. Provide a thin probe thermometer to monitor food temperatures. Person in charge will acquire thin probe thermometer.
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