Hot Hold (135F) Potentially hazardous food must be held at 135F or higher. Observed beef with an internal temperature of 120.5F and cooked chicken at 96.4F Meats were discarded.
Handwashing Facilities Adequate and Accessible Repair 2 hand wash sinks in the kitchen. Both hand sinks did not supply the required 100F hot water. Observed hot water at 85F. (one near dish machine and one near the ice machine)
Toxic Items Properly Labeled/Stored/Used Label the generic chemical spray bottles with the content name. No labeling observed on various bottles.
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager on duty. The person in charge must demonstrate knowledge in food safety.
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