Cold Hold (41 F/45F) Observed that tomatoes and pico de gallo were holding temperature of 48 and 50 degrees F. Ice was added by manager on bottom of container in order to cool down to 41 degrees or below. All potentially hazardous food items (PHF) must be kept at 41 degrees or below in order to prevent bacterial growth.
Handwashing Facilities With Soap and Towels Observed that hand wash sink located in kitchen area had no soap and/or paper towels. Restaurant manager provided soap and paper towels for hand wash sink. All hand wash sinks must be provided with soap and paper towels at all times in order to promote proper hand washing.
Toxic Items Properly Labeled/Stored/Used "Observed that sanitation level of chlorine was above 200 ppm since test strip turned completely dark purple. Sanitation level for chlorine needs to be between 50 and 100 ppm, not to exceed 200 ppm. Manager made new solution and diluted chlorine to reach the appropriate sanitation level. "
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