Cold Hold (41 F/45F) "Potentially hazardous foods must be held at 41F or below to prevent food borne illness. Observed walk in cooler ambient temperature reading 50F. Log tag device was placed in cooler to record temperatures for 30 minutes. Internal temperatures of food with date marking showing 12/17/2014 were in the temperature danger zone. 3 lbs of cooked beef read 44.5F, 2 lbs of cooked pork read 45.0F, and 2 lbs of ground beef read 44F. PHF items were voluntarily discarded by management. Red tag was issued for walk in cooler not maintaining proper cold holding temperature."
Handwashing Facilities Adequate and Accessible Hand wash facilities must be free of all objects to promote good hygienic practices. Observed rapid rinser device and wiping cloth in basin of hand sink near front drink prep area.
Toxic Items Properly Labeled/Stored/Used Toxic chemicals containers must be clearly labeled to prevent contamination. Observed unlabeled chemical spray bottle hanging on clean dish rack. Observed windex spray bottle with yellow contents. Observed squeeze bottle of green soap at three compartment wash sink.
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