Proper Cooling to Cooked/Prepared Foods Properly cool foods to 70 F within 2 hours and below 41 F after 4 hours. Observed chicken on stove in covered pan after 4 hours; reheated to 165 F then began cooling process all over. Observed rice in large cooking pan with lid ajar that was sitting in back by 2 compartment sink at 160F for 20 minutes that would not reach temperature requirements within time frames.
Rapid Reheating (165F in 2 hrs.) Ensure all foods are reheated to the appropriate temperature. Observed commercially prepared queso on steam table at 110 F that was never properly heated to 135 F.
Handwashing Facilities With Soap and Towels Provide soap and paper towels at all hand wash sinks. Observed no soap at hand wash sink across from bathroom in prep area. Observed no paper towels in employee bathroom.
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