Handwashing Facilities Adequate and Accessible Keep all hand wash sinks accessible at all times. Observed a large white strainer blocking access to the hand sink near the cash register. Observed a black filing cabinet and brown paper container both blocking access to the hand sink near 3-compartment sink.
Toxic Items Properly Labeled/Stored/Used "Label all toxic, poisonous materials. Observed unlabeled windex spray bottle near the front of the store."
Manager Demonstration of Knowledge/Certified Manager "Send at least 2 or more employees to an approved food manager safety class such as www.learn2serve.com, www.servsafe.com, or www.dshs.state.tx.us/foodestablishments/cfm.shtm. Once food manager certificates are obtained, organize the employee work schedule so that at least 1 of trained food managers is on duty at all times during food operation hours as required. "
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