Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide hot water at all hand and service sinks. Observed no hot water in the building. Provide a backflow device (vacuum breaker) or an air gap above the flood rim for the cleaning hose attached to the 3 compartment sink hose bib.
Handwashing Facilities Adequate and Accessible Provide hot water (at least 100F or above) to all hand sinks to allow for proper hand washing.
Handwashing Facilities With Soap and Towels Provide soap at the ware wash area hand sink.
No evidence of Rodents/Other Animals Obtain the services of a Pest Control Operator. Observed fresh rodent droppings in the kitchen.
Toxic Items Properly Labeled/Stored/Used Label all toxic chemical working containers. Observed 3 cleaners stored in unlabeled spray bottles.
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