Toxic Items Properly Labeled/Stored/Used Label all toxic chemicals stored outside of their original containers in plastic bottles. Provide chlorine sanitizing solution for hand towel storage & mechanical ware washing at a concentration of 50-100 PPM. Observed 200 + PPM in use.
Manager Demonstration of Knowledge/Certified Manager No Certified Food Manager on duty as required. A CFM is required to be on duty during all hours of operation & is required to be present with certificate for permitting purposes. Send more employees to the Food Manager class.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Wash, rinse, & sanitize ice machine cavity to remove light slime build up observed. Remove cutting boards that have deep, black grooves in them because they are no longer easily cleanable. Remove all stickers from hotel pans during manual ware washing process. Food contact surfaces must be clean to sight & touch."
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