Hot Hold (135F) Hold hot potentially hazardous foods at 135F or above. The off temperature stews were out <1 hour and were put on the steam table for hot holding.
Handwashing Facilities Adequate and Accessible Provide accessibility to the rear kitchen hand sink. Observed rear kitchen hand sink is filled with clean dishes and a cutting board making unusable.
Handwashing Facilities With Soap and Towels Provide paper towels at the kitchen hand sink.
Manual/Mechanical Warewashing and Sanitizing Provide chlorine sanitizing solution for hand towel storage at a concentration of 50-100PPM. Observed 10PPM in use.
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