Handwashing Facilities Adequate and Accessible Hand washing facilities must be equipped to provide hot water at a temperature of 100 degrees Fahrenheit through a mixing valve or combination faucet. Provide/turn on hot water valve at the back kitchen hand sink.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Food contact surfaces must be clean to sight and touch. 1. Clean harden food buildup from slicer blade. 2. Store utensils in a clean dry area. Do not wedge knives between wall and kitchen equipment (prep tables, prep RIC)."""
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