Cold Hold (41 F/45F) Cold hold potentially hazardous foods (eggs) at 41 degrees or below. During time of inspection observed eggs at 53 degrees on shelf
Approved Systems (HACCP Plans/Time as Public Health Control) Date mark all cooked potentially hazardous foods. Food items must be discarded of within 7 days.
Handwashing Facilities Adequate and Accessible Hand washing must take place at hand wash sink only. During time of inspection observed employee washing hands at three compartment sink
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