Approved Systems (HACCP Plans/Time as Public Health Control) ready to eat food stored inside of walk in cooler unit not properly date marked. Properly date mark all ready to eat food in cooler units.
Handwashing Facilities Adequate and Accessible "hot water luke warm at hand sinks in waitress food stations. Handsinks must be in good repair , providing hot running water to all taps."
Handwashing Facilities With Soap and Towels provide paper towel to hand sink in kitchen and front waitress station hand sinks.
No Evidence of Insect Contamination "observed roaches crawling on walls behind equipment, roaches in the three compartment sink. Take measures to control roaches in store"
Manual/Mechanical Warewashing and Sanitizing repair dishmachine to dispense 50-100 ppm of sanitizer solution.
Thermometers Provided/Accurate/Properly Calibrated (2C) provide visible thermometers to reach in cooler units.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized roaches dead on dish table and crawling in three compartment sink. Keep food contact surfaces clean.
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