3-Salsas Mex. Rest. & Cantina, 4325 Hwy 6 N, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "All cold foods must be held at 41F or below. Observed cheese at 58F (prep), cheese at 53F (in ice), guacamole at 55F (prep), and raw beef at 43F (RIC)." |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Provide date marking for all cooked foods in the walk in cooler such as rice, beans, and meat to reflect a 7 day shelflife." |
| Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Service employee restroom handsink so that it provides adequate amount of hot water pressure for effective hand washing. Observed very light stream of hot water in employee restroom at 87F. |
| Toxic Items Properly Labeled/Stored/Used Label all toxic chemicals that are stored outside of their original containers inside plastic bottles. Store chemicals and medications separately from food items in kitchen area. |
| Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometer to reach in cooler that is holding potentially hazardous foods such as cheese. Probe thermometers must be calibrated on a regular basis and be within +/- 2 degrees. |
| Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Wash, rinse, and sanitize ice machine cavity to remove rust and slime build up. Food contact surfaces must be clean to sight and touch. If ice machine cavity is unable to be cleaned & sanitized, it should be replaced. Clean inside & outside surface of microwave to remove food particles still stuck on. Remove chipped plates from food operations to prevent physical product contamination. Do not store dirty or soiled dishes with clean ones. Observed 4 dirty knives with food particles still stuck on stored clean in kitchen area.""" |
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