Cold Hold (41 F/45F) Ensure all potentially hazardous food is held at 41*F or below. Observed strawberry cream in vegtable cooler at 70*F. |
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Ensure hygienic practice by drinking from cup with lid and straw. Observed employee drinking from coke can. |
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Provide chlorine residual of at least .2 for well water. No chlorine residual observed at 3 compartment, at well head or outside faucet." |
Handwashing Facilities Adequate and Accessible Provide hand wash sink for adequate hand washing. Observed no hand wash sink in establishment. |
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager during all hours of operation. No certified food manager observed. |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Properly dispose of waste water. Observed 3 compartment sink discharging water outside of the establishment. |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometers in all reach in coolers. No thermometer observed in any reach in cooler. |
Food Establishment Permit "Provide valid, current permit. No permit observed." |
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