Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Provide closed beverage containers for drinking in the kitchen. Observed 2 employee drinks on the prep table in the kitchen. |
Cross-contamination of Raw/cooked foods/Other Ice used as a medium for chilling food or drinks cannot be used as an ingredient. Observed a large bulk drink for employees stored down in the ice in the ice machine cavity. Do not store personal or customer drinks down in the ice as this ice is being used as an ingredient. |
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide hot water to the hand sinks and 3 compartment sink. Observed no hot water in the building. The person in charge turned on the water heater when requested by the inspector. |
Handwashing Facilities Adequate and Accessible Provide hot water (at least 100F or above) to all hand sinks. The person in charge turned on the water heater upon request by the inspector. Provide accessibility to the kitchen hand sink. Observed kitchen hand sink overflowing with kitchenware making it unusable & inaccessible. |
Handwashing Facilities With Soap and Towels Provide paper towels at the front hand sink. |
Manual/Mechanical Warewashing and Sanitizing Provide chlorine sanitizing solution for hand towel storage at a concentration of 50-100PPM. Observed 10PPM in use. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Wash, rinse and sanitize ice machine cavity to remove slime build up.""" |
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