Handwashing Facilities Adequate and Accessible Provide hot water (at least 100*F or above) to all hand sinks to allow for proper hand washing. Observed no hot water at the kitchen hand wash sink. The hot water valve below the sink was off (turned all the way to the right). It was turned back on (all the way to the left).
Toxic Items Properly Labeled/Stored/Used Provide a safe level of chlorine sanitizing solution at the 3-compartment sink at a concentration of 50-100 PPM. Observed >200 PPM in use.
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