Toxic Items Properly Labeled/Stored/Used "Store all chemicals safely below food, prep areas and below single use items to prevent contamination. Observed chemical wipes over straws and filters in the storage room, a chemical on top of the ice machine and a chemical spray bottle hanging on the cook's hand sink. All were moved."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Throw out cracked and damaged food containers and lids observed in use and in the storage areas.
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