Handwashing Facilities Adequate and Accessible Keep all hand wash sinks accessible at all times. Observed a pair of scissors and a large pitcher being stored at the hand sink next to the three-compartment sink.
Toxic Items Properly Labeled/Stored/Used "Store all toxic, poisonous chemical working containers away from all foods and food contact surfaces. Observed degreaser spray bottle stored next to quilt paper rap used in food service."
Manager Demonstration of Knowledge/Certified Manager "Send at least one or more employees to an approved food manager safety class such as www.learn2serve.com, www.servsafe.com, or www.houstontx.gov/health/Food/foodmanagers.html. At least one trained food manager is required to be on duty at all times during food operation hours."
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