Cross-contamination of Raw/cooked foods/Other "Observed raw shelled eggs stored above lemons in the walk in cooler. To prevent possible cross contamination, store eggs bellow all ready to eat foods. Store eggs on bottom shelf."
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "For proper hand washing and dish washing, ensure that water reaches the appropriate temperatures: hand sinks at least 100*F and dish wash sinks at least 110*F. Observed no hot water running through the establishment."
Handwashing Facilities With Soap and Towels Ensure that all hand wash sinks are supplied with both soap and paper towels for proper hand washing and drying. Hand wash sink in the employee restroom did not have paper towels.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair All food contact surfaces must be clean and free from buildup to prevent contamination. Observed soda dispensers with buildup.
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