Handwashing Facilities Adequate and Accessible 1. Provide hand wash facilities with adequate hot water. Observed hot water valve was not on in kitchen hand wash sink. 2. Keep all hand wash sinks accessible at all times. Observed dishes being stored at the kitchen hand wash sink. Hand wash sinks are for hand washing only.
Toxic Items Properly Labeled/Stored/Used "Label all toxic, poisonous chemical working containers. Observed unlabeled chemical spray bottle stored in kitchen."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Wash, rinse, and sanitize dirty knives on the knife rack near the three-compartment sink."""
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