Cold Hold (41 F/45F) Must maintain proper temperature for cold foods to prevent illness. Observed raw eggs at 80F. Cheese at 65F Manager stated that items had only been out for an hour and placed them in refrigerator for cooling.
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Employees must use closed containers for personal drinks to prevent contamination. Observed open container without lid in refrigerator. Manager removed container
Cross-contamination of Raw/cooked foods/Other "Must store all raw meats below ready to eat ( RTE) to prevent cross-contamination. Observed raw beef and pork above RTE cooked meat, juice and tomatoes. Manager rearranged cooler to comply with guidelines"
Manual/Mechanical Warewashing and Sanitizing Must have a method to properly clean and sanitize food contact surfaces and equipment. Observed sanitizer bucket with insufficient sanitizer to activate test strip. Educated manager on importance of proper sanitization and type of chlorine bleach to use for sanitizer.
Thermometers Provided/Accurate/Properly Calibrated (2C) Must have properly calibrated thermometers to measure temperature of foods cooling and cooking. Observed no thermometer for one of the reach in coolers and no thin probe thermometer for meats.
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