Cold Hold (41 F/45F) "Cold held potentially hazardous food must be held so the food is maintained at 41F or less. Observed enchiladas at 62F and cheese at 66F on ice. Observed diced tomatoes at 63F on the top section of the servers cooler. Observed salsa in melted ice at 46F. Observed salsa at 48F, queso at 48F, beans at 48F, cooked vegetables at 46F and cooked peppers at 47.5 in the walk-in. 32 pounds of foods were discarded and fresh foods were moved to working coolers or surrounded by ice. The cooler was turned down and observed at 39F."
Cross-contamination of Raw/cooked foods/Other "Store raw shell eggs below ready to eat food to prevent contamination. Observed raw shell eggs with a cracked egg over the guacamole, cheese and vegetables in the walk-in cooler. Eggs were moved to the bottom shelf. "
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Cut the drain lines from the front kitchen hand sink and the ice machine so the lines are at least 1 inch above the floor drain to prevent back siphonage. No air gap was observed on the hand sink and ice machine drain lines.
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