Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide hot water of at least 100*F at all hand wash sinks to ensure proper hand washing. Observed no hot water in establishment.
Handwashing Facilities Adequate and Accessible Provide hot water of at least 100*F at all hand wash sinks to ensure proper hand washing. Observed no hot water at hand wash sinks.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thin probe stem thermometer to monitor food temperatures. Observed no stem probe thermometer in establishment.
Good Repair "Resurface/ remove from use cracked, chipped, broken or pitted cutting boards to prevent food product contamination. Observed heavily pitted cutting board table in kitchen. "
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