Cold Hold (41 F/45F) Ensure all potentially hazardous food is stored at a minimum 41 F. Observed PHF in reach in cooler at temperatures ranging from 48 - 50F. All PHF stored in cooler for more than 4 hours was voluntarily discarded.
Cross-contamination of Raw/cooked foods/Other Properly store raw and ready to eat foods to prevent cross contamination. Observed raw beef over cooked bacon in prep cooler.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking for prepared bins of food in reach in cooler. No date stamp observed.
Handwashing Facilities Adequate and Accessible Ensure hand wash facility is accessible. Observed dishes in hand wash sink.
Toxic Items Properly Labeled/Stored/Used Provide labels and proper amount of chlorine in sanitizer buckets. Neither were observed.
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