Cold Hold (41 F/45F) All potentially hazardous foods must be held at 41F or below. Observed internal temperature of cheese of 50F. The cheese was discarded ambient temperature of reach in cooler 52F. The reach in cooler was not working properly due to having a lower power generator. The had potentially hazardous foods in reach in freezer that had ambient temperature of 36F.
Hot Hold (135F) "All potentially hazardous foods must be held at 135F or above. Observed internal temperature of beef 130F, pork 114F. Employee reheated food to appropriate temperature."
Handwashing Facilities With Soap and Towels All hand wash sinks must be provided with soap and paper towels for proper hand washing. No paper towels or soap was observed in hand wash. Person in charge placed soap and paper towels.
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