Handwashing Facilities Adequate and Accessible A hand washing facility shall be maintained so that it is accessible at all times for employee use. Observed kitchen utensils at the hand wash sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. No thermometer observed in reach in cooler.
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