Cold Hold (41 F/45F) Store all cold potentially hazardous foods at least 41 degrees F at all times in coolers. Observed open jar of cherries stored at 67 degrees F on the food prep shelf in bakery.
Cross-contamination of Raw/cooked foods/Other Store all raw animal foods below from all pre-cooked or ready-to-eat foods. Observed raw eggs stored above salsa in the taqueria tall refrigerator; raw eggs stored above potatoes and avocados in the short reach-in cooler in taqueria; and raw eggs stored below raw dough in the walk-in cooler across from the restrooms.
Handwashing Facilities Adequate and Accessible "Keep all items out of handwash sinks. Only to be used for handwashing. Observed wash cloths, brillo pads, and a cup inside the handwash in meat department."
Handwashing Facilities With Soap and Towels Provide soap at all handwash sinks.
Good Repair Replace or resurfaces all over-used cutting boards in the meat department and taqueria area.
Labeling """Provide source and ingredient labels for all packaged foods in the store. Observed unlabeled cakes, onions, and jello in the reach-in cooler in front of store near cash registers."""
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