Deliciosos Antojitos Hondurenos (MFU), 9711 Airline Dr., Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Potentially hazardous foods must be maintained at 41F degrees or below to prevent contamination. Observed cheese at 61 F and boiled eggs at 64F degrees in prep cooler. Employee stated that foods had been in cooler for less than two hours, so items were removed from prep cooler. Red tagged prep cooler due to inability to cool foods to 41F degrees or below. Observed cheese left out on the counter at 65F degrees. Employee stated that items had been out for less than an hour. Time marking was added." |
| Proper Handling of Ready to Eat Foods "Employees may not contact ready to eat foods with their bare hands and should use suitable utensils such as gloves, tongs, or spatulas to prevent contamination. Observed employee using bare hands to touch ready to eat tortillas and cheese. Educated employee and owner instructed her to put on gloves." |
| Cross-contamination of Raw/cooked foods/Other "Raw animal foods must be stored separate and below ready to eat foods to prevent contamination. Observed raw chorizo, chicken, and eggs stored above ready to eat food in reach in cooler." |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be clearly marked using calendar dates, days of the week, color coded marks, or other effective means to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on temperature and time combinations. Observed foods in reach in cooler without date marking, including rice. If time only, rather than time in conjunction with temperature is used as a public health control for a working supply of potentially hazardous food before cooking, or for ready to eat potentially hazardous food that is displayed or held for service for immediate consumption, the food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. The food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control. Observed eggs left out at room temperature with no time marking. Employee stated that eggs had been out for less than an hour and returned them to reach in cooler." |
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