Hot Hold (135F) "Potentially hazardous foods for hot holding must be held at 135 degrees F or above; observed rice at 109 F, chicken at 98 F, and soup at 112 F on stove (stove was not on). Reheat foods to 165 degrees F and then hold at 135 F or above."
Handwashing Facilities Adequate and Accessible "A hand washing facility shall be located to allow convenient use by employees in food preparation, food dispensing, and ware washing areas. Re-install hand sink in prep area for proper hand washing, Hand sink has been removed from establishment and needs to be re-installed."
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager WITH valid certification during ALL hours of operation. Owner stated that he is certified but certificate was not available during inspection
Food Establishment Permit "Establishment does not have a current, valid Harris County Food Permit; establishment conducted a change of ownership and did not notify our office within 30 days of change. Observed sales tax permit dated 10/16/13, owner stated he took over establishment in November 2013. "
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