Manual/Mechanical Warewashing and Sanitizing "Observed a bucket with soiled towel in it that had a concentration of bleach >50 PPM. It was discovered that the sanitizer was mixed with soap, thus diluting it. Ensure all chemical sanitizer used for ware washing is used with the correct concentration to confirm proper sanitization. The bleach sanitizer was then remade with the correct sanitizer levels."
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no probe thermometer in the prep area. Provide a thin tip probe thermometer to assess accurate internal temperatures of potentially hazardous foods and thin cooked meat items. Management stated a probe thermometer would be purchased.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Observed cooked noodles stored in a thin plastic grocery bag in the reach in freezer. Ensure all food is contained in easily cleaned food grade containers. Management stated all food in question would be moved to food grade containers.
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