Hot Hold (135F) Observer food on the stove being held at 122F. Ensure that all hot foods are held at 135 F or higher.
Handwashing Facilities With Soap and Towels Observed no soap or paper towels at hand wash sinks. Provide soap and paper towels at all hand wash sinks
Toxic Items Properly Labeled/Stored/Used Observed a toxic chemical stored near ready to eat foods. Ensure that toxic chemicals are not stored near foods.
Manual/Mechanical Warewashing and Sanitizing Observed ware washing without sanitizer. Ensure that the 3 compartment sink is properly set up for use.
Manager Demonstration of Knowledge/Certified Manager Observed no staff member with a current food managers certificate
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