Cold Hold (41 F/45F) Ensure all food is held at minimum of 41F. Observed all items on cold bar within multiple containers or prep with ice off temperature. Food had been off temperature for less than 4 hours and was packed with more ice.
Cross-contamination of Raw/cooked foods/Other Properly store raw and ready to eat foods to prevent cross contamination. Observed raw chicken over beef in reach in coolers.
Handwashing Facilities Adequate and Accessible Keep all hand wash sinks assessable. Observed bowl in bar area blocking hand wash sink.
Handwashing Facilities With Soap and Towels Provide soap and paper towels at all hand wash sinks. No paper towel observed; provided upon request.
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