Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide a backflow device (vacuum breaker) on the frying area hose bib where the cleaning hose is attached.
Handwashing Facilities With Soap and Towels Provide paper towels at the seafood kitchen area hand sink and at the meat department area hand sink.
Toxic Items Properly Labeled/Stored/Used Label the squirt bottle containing the liquid soap.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer for the reach in cooler holding the milk.
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