Cold Hold (41 F/45F) Ensure all potentially hazardous food is cold held at a 41F. Observed fish in cooler in pizza prep area holding fish at 48F. Fish had been there for more than 4 hours and was voluntarily discarded.
Cross-contamination of Raw/cooked foods/Other Properly store all raw and ready to eat food. Observed raw meat over produce in walk in cooler. Food storage chart was given.
Approved Systems (HACCP Plans/Time as Public Health Control) "When using time as a public health control, provide time stamp. All foods on cold bar are off temperature, but owner stated food is changed every 2 hours."
Handwashing Facilities Adequate and Accessible Ensure all hand wash sinks are accessible. Observed sink in far right bloated with rice and scoop. Hand wash sinks are only for washing hands
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure all food contact surfaces are in good repair and clean . Observed deeply grooved cutting boards and mold on fountain drink nozzle.
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