Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed hand washing in the ware washinng sink. A separate hand sink must be used to wash hands and hand sinks shall be used for hand washing only.
Handwashing Facilities Adequate and Accessible "Separate hand sink is not present. A dedicated hand wash sink shall be present in the ware washing, food prep and restrooms."
Manual/Mechanical Warewashing and Sanitizing "Dishes observed being washed but not sanitized. Dishes shall be washed, rinse and sanitized."
Manager Demonstration of Knowledge/Certified Manager Certified food manager not present. A certified food manager shall be present during all hours of operation to ensure safe food is handled and cooked.
Thermometers Provided/Accurate/Properly Calibrated (2C) Stem thermometer not present to take internal temperatures of cooked foods.
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