Hot Hold (135F) Hot held food must be 135F or higher. Observed beans on the line at 128F.
Handwashing Facilities Adequate and Accessible "Increase hot water to 3 kitchen hand sinks and to the restroom hand sink to provide at least 100F hot water. Observed below 100F after testing for a long period of time at each sink. (The dish wash sink was correct) Also, increase the length of time the push faucet stays on in the employee restroom or change the faucet. Push valve must stay on at least 15 seconds. Observed on for 8 seconds. "
Manual/Mechanical Warewashing and Sanitizing Refresh all sanitizer buckets to provide the correct level of sanitizer. Observed all buckets below 150ppm Quat. Check often to ensure proper levels are used.
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