Proper/Adequate Handwashing Observed employees washing hands without hot water - see item #14
Approved Systems (HACCP Plans/Time as Public Health Control) Observed potentially hazardous foods such as sliced tomatoes held at room temp without proper time stamp/log according to HHACP/time-as-public-health-control
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Observed insufficient hot water throughout establishment- hand sinks registered about 85F- ware wash at about 100F max,then dropped"
Toxic Items Properly Labeled/Stored/Used Observed chemicals/cleaners stored on shelf above food packaging in storage area
Manual/Mechanical Warewashing and Sanitizing Observed wiping cloth sanitizer with no detectable level of chlorine in solution
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