Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Provide hot water at least 100F at hand wash sinks, and at least 110F at three compartment manual ware washing sink. Observed 64F water at hand sink and three compartment sink in kitchen. Management stated the hot water heater had been turned on around 8:00A, so water was left on at sinks to allow the water to heat up during the inspection. Water did not meet temperature requirements therefore follow up inspection will be conducted to confirm hot water supply requirements are met before permit can be issued." |
Toxic Items Properly Labeled/Stored/Used "Store chemicals separate and below food, single use items, and food items to prevent contamination. Observed spray bottle of odoban stored above canned goods and dry goods in storage racks in kitchen. Spray bottle was moved to designated chemical storage area. Observed glass cleaner, and spray bottle of cleaner stored above single use paper towels in chemical storage room. Paper towels were moved to the top shelf and chemical were no longer posing a contamination hazard." |
Manager Demonstration of Knowledge/Certified Manager "Certified food manager must supply documentation of certification, demonstrate food safety knowledge by quiz conducted by inspector, or complete inspection resulting in no critical violations. Management did meet any of the requirements. Permit can not be issued until one of the three requirements are met. Follow up inspection will be conducted." |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide small diameter probe thermometer capable of measuring internal temperatures of hot and cold foods. Observed digital probe thermometer with illegible temperature display. Management was asked to replace thermometer. |
No Trained Manager Present Automated |
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