Hot Hold (135F) Hold hot held foods at internal temperature >135*F and observed foods on steamer <135*F and discarded sausage and reheated brisket observed <135*F.
Cross-contamination of Raw/cooked foods/Other Store raw meats under cooked foods to prevent cross contamination and observed boxes of raw pork in walk in cooler on rack above cooked meats and corrected on site.
Food Establishment Permit Obtain a health permit by no later 8/2/13
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