Hot Hold (135F) Hold hot potentially hazardous foods at 135F or above. The off temperature beans (129F) and sausage (104F) were properly reheated and were out <1 hour.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide required chlorine residual of at least 0.2 mg/L of free chlorine in your public water system. Water sample is also required.
Handwashing Facilities With Soap and Towels Provide soap at the kitchen hand sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer for the front reach in cooler.
Food Establishment Permit You are operating outside of the boundaries of your permit. Remove BBQ pit from the premises as all operations have to be within permitted and approved areas of the restaurant. Contact HCPHES Pre-opening department for guidelines for adding this BBQ pit to your building.
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