Handwashing Facilities Adequate and Accessible Provide hot water of at least 100 degrees to all hand sinks for proper hand washing; observed no hot water at hand sink in prep area near dish machine. Person-in-charge (PIC) stated he would have a plumber to come out and check hand sink. Water at all other sinks reached proper temperature
Manual/Mechanical Warewashing and Sanitizing Ensure dish machine is dispensing chlorine sanitizer at a concentration of 50-200 PPM; observed no detectable level of sanitizer being dispensed from dish machine. PIC stated the dish machine is rented and he would make a service request. Red tagged dish machine
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Provide toilet tissue to restroom; observed no toilet tissue in restroom. Tissue was provided during inspection.
Good Repair "Food contact surfaces must be smooth, easily cleanable, and in good repair (free from any cracks, chips, breaks, or other imperfections); observed cracked and chipped plastic spatulas hanging on shelf near 3 compartment sink. Spatulas were discarded by PIC"
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