Hot Hold (135F) "Observed refried beans, cooked potatoes and prepared salsa in hot holding unit at 125-130F- Potentially hazardous foods need to be held at 135F or above- items removed and reheated, unit was adjusted to higher setting. "
Rapid Reheating (165F in 2 hrs.)
Toxic Items Properly Labeled/Stored/Used Observed spray bottle with cleaner and bucket with chlorine sanitizer solution- not labeled to identify as toxic items- Label all toxic items. Also observed sanitizer buckets store on top of prep table and on shelf next to exposed drink cups- store toxic items to prevent contamination of food or food contact surfaces
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no thermometer present in prep cooler- est. placed one in cooler
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