Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Avoid screw top bottles in kitchen area to prevent spills and contamination.
Toxic Items Properly Labeled/Stored/Used Label bottle of quaternary sanitizing solution.
Manual/Mechanical Warewashing and Sanitizing Use a final step of sanitizing equipment when sanitizing equipment when ware washing. No sanitizing step is being used. REPEAT
Manager Demonstration of Knowledge/Certified Manager Send at least 2 food managers to a certified food manger class. A certified food manager must be on duty at all hours of food operation.
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