Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Ensure adequate hot water for the establishment. Observed no hot water in the establishment. Checked hand sink, 3-compartment, and mop sink; no hot water present. Because of no hot water present the ware wash sanitation was increased to 100CL ppm. Water temperature was recorded at 73F."
Handwashing Facilities Adequate and Accessible Ensure all hand sinks are free of obstruction. Observed rear hand sink obstructed by plastic containers. Although rear hand sink is not used frequently it is still imperative that is remains free of obstruction and functional for use.
Handwashing Facilities With Soap and Towels Ensure all hand sinks are stocked with soap and disposable hand towels. Observed hand sink without hand towels.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "Ensure all food contact surfaces are smooth, clean, and in good repair. Also ensure that ice used for human consumption is not contaminated with foreign objects. Observed water bottles and coke bottles stored in the same ice bin used for human consumption."
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