Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed food employee washing her hands in the 2 Compartment sink. The 2 compartment sink is for ware washing purposes in order to prevent contamination. The employees were educated about the importance of only washing their hands at the hand washing sink. Corrected on site.
Handwashing Facilities Adequate and Accessible Observed hot water temps. ranging from 83.2 to 85.6 degrees in the men's and ladies (staff and kitchen employees) restrooms. The required temperature is 100 F or above. Repair the hot water issue to ensure proper hand washing is occurring and to prevent food borne illness.
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