Cold Hold (41 F/45F) Hold cold held foods <41*F and observed foods in kitchen cooler >41*F. Disposed foods in trash and red tagged cooler.
Toxic Items Properly Labeled/Stored/Used Label container of bleach solution used for storage of wipe cloths on kitchen table.
Manual/Mechanical Warewashing and Sanitizing "Clean dish ware 3 step process: wash, rinse, & sanitize. Observed dish ware not getting rinsed during cleaning process (see dish ware hand out)."
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a food probe thermometer to measure cooked food temperatures of raw beef (ex: ground beef) and see food temperature poster.
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