Hot Hold (135F) "Potentially hazardous food that is cooked to a temperature and for a time specified shall be at a temperature of 135F or above. Observed internal temperatures of beef 112F, Chicken 114, Pork 110F. Person in charge reheated food to appropriate temperatures. "
Cross-contamination of Raw/cooked foods/Other Store raw animal protein according to cooking temperature to prevent cross contamination. Observed raw meat above ready to eat foods. Person in charge stored raw beef appropriately.
Toxic Items Properly Labeled/Stored/Used Label all chemical bottles for proper identification and to prevent contamination. Observed chemical bottles without any labels. Person in charge labeled bottle.
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