Hot Hold (135F) Observed hotdogs holding at 115*F. All hot held foods must reach a temperature of 135*F or hotter.
Handwashing Facilities With Soap and Towels Observed hand wash sink in cooking area near bar without soap. All hand wash sinks must be supplied with soap.
Manual/Mechanical Warewashing and Sanitizing Repair dish wash machine. Observed temperature below 180*F. Red tag issues. Do not use dish washer unless red tag is removed by health department or replaced.
Manager Demonstration of Knowledge/Certified Manager There was no food manager on duty upon arrival. There must be a food manager present during times of operation.
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