Handwashing Facilities Adequate and Accessible Reinstall the handwash sink behind the bar. Handwash sink is required to be in this area by law. THIS HAS BEEN AN ONGOING ISSUE AND WILL NO LONGER BE TOLERATED. The permit was disapproved last year because of this issue.
Handwashing Facilities With Soap and Towels Provide soap and an approved hand drying device such as paper towels at all handwash sinks. No soap was observed in the employee restroom handwash sink and no soap or paper towels were observed in the kitchen handwash sink.
Manual/Mechanical Warewashing and Sanitizing Provide chlorine sanitizing solution for mechanical warewashing at a concentration of 50 PPM with a water temperature of 93 degrees F. Observed 0 PPM in use. RED TAGGED DISHWASHING MACHINE. DO NOT USE UNTIL IT IS APPROVED BY YOUR HCPHES INVESTIGATOR.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "All food contact surfaces must be clean and in good repair. 1. Wash, rinse and sanitize the ice machine cavity to remove black slime build-up. 2. Wash, rinse and sanitize the dishes above the food prep station near grill and oven. Observed food residue on several dishes stored in this area. 3. Remove the fryer baskets with the missing and separating stainless steel mesh from food operations to prevent physical food product contamination. The fryer baskets near the fryer were severely damaged. 4. Clean the inner surface of the microwave in the kitchen. Old food residue was observed on all surfaces inside the microwave. 5. Replace or resurface all damaged or over-used cutting boards. Observed deep cuts on the cutting boards in the kitchen. The deep grooves do not allow proper washing or sanitizing."
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