Handwashing Facilities Adequate and Accessible "A hand washing facility shall be located in the food prep area to allow convenient use by employees in food prep, food dispensing, and ware washing areas. Observed no hand sink in front end prep area."
Manager Demonstration of Knowledge/Certified Manager No Certified Food Manager on duty as required. A CFM is required to be on duty during all hours of operation.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometer for prep cooler that is holding PHFs such as cheese to monitor safe temperatures.
Food Establishment Permit Establishment operating without a current permit. Change of ownership took place Oct 2013 without prior notification.
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