Proper Cooling to Cooked/Prepared Foods "Observed container of cooked chicken and one container of cooked pork in reach-in cooler with internal temps of 46 and 48F respectively. These items were cooked last night, covered with plastic and a lid and placed into refrigeration to cool where they were temped by investigator this morning and found to not have reached proper refrigeration temperature within total of 6 hours. Foods that require time/temperature control for food safety must be cooled from 135F-70 within 2 hours and from 70F-to 41F or below within another 4 hours, total time cannot exceed 6 hours. Items should be placed into smaller portions, spread onto thin sheets, left uncovered or loosely covered- est. discarded and denature them with bleach"
Toxic Items Properly Labeled/Stored/Used "Observed 5 gallon soy sauce bucket used to soak towels containing bleach solution without any labeling- all toxic chemicals shall be identified. est. labeled bucket with name of solution. Also observed that sanitizer solution for wiping cloths was well over 200 PPM when tested, maintain between 50-100 PPM. est. diluted to proper strength. "
Approved Source Observed homemade macarons for sale in display at front counter. Est. receives from person who makes them in their home- All foods items served in retail food est. must come from approved source- est. removed from sales will take home.
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