Cold Hold (41 F/45F) "Hold cold potentially hazardous foods (PHFs) at least 41*F and below. 1. Observed sour cream held at 62*F (room temperature) in a long 4-compartment container on food prep countertop. Food held <4 hours and was placed in an ice bath. 2. Observed sour cream held at 55*F in bottom section of the prep cooler. Food held >4 hours (since yesterday) and was discarded in the trash. Observed ham held at 59*F, cheese at 61*F, and tomatoes at 58*F in the top section of the prep cooler. Food held <4 hours and placed in an ice bath. Thermometer in the prep cooler read at 54*F. RED TAGGED PREP COOLER! DO NOT USE UNTIL APPROVED BY A HARRIS COUNTY HEALTH INSPECTOR!"
Proper Handling of Ready to Eat Foods Bare hand contact with ready-to-eat foods is not allowed. Observed food employee prepare a grilled sandwich with her bare hands. She touched the cheese and tomatoes which was not cooked and then touched cooked beef with her bare hands.
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