Cold Hold (41 F/45F) "Hold cold potentially hazardous foods (PHFs) at least 41*F and below.1. Observed raw fish held at 55*F, raw shrimp held at 54*F, raw scallops at 53*F, and raw crawfish tails held at 53*F in the prep cooler next the frying station. The thermometer inside read at 55*F. Some of the food was prepared and stored in the prep cooler since this morning (which placed in another cooler) and the rest since yesterday (which was all discarded in the trash). RED-TAGGED PREP COOLER. DO NOT USE UNTIL APPROVED BY AN HCPHES-EPH INSPECTOR! 2. When cold holding, ensure food containers are fully submerged in ice bath so that foods are held at least 41*F or below. Observed fish held at 53*F in cold hold prep station. All of the food containers inside were sitting on top of the ice. "
Cross-contamination of Raw/cooked foods/Other 1. Store raw beef below raw shrimp at all times. Observed raw beef stored above raw shrimp inside another prep cooler and inside the walk-in cooler. 2. Store raw eggs below raw shrimp at all times. Observed raw eggs stored above raw shrimp in the walk-in cooler.
Handwashing Facilities With Soap and Towels Provide soap at all hand wash sinks at all times. Observed no soap in the men's restroom.
Restaurant representatives - add corrected or new information about Baytown Seafood Restaurant, 14602 Woodforest Blvd, Houston, TX »