Cold Hold (41 F/45F) Hold cheese and cut tomatoes at 41F or lower. Provide a working cooler for the cook's. Cheese was 76F over ice and cu tomatoes were 58F.
Cross-contamination of Raw/cooked foods/Other "Store all raw meats below ready to eat food in the walk-in cooler. Observed raw beef over guacamole, cooked gravy, vegetables and other ready to eat food."
Handwashing Facilities Adequate and Accessible Repair the hand sink at the dish machine area to provide hot running water and it must reach 100F.
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager on duty at all times.
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