Cold Hold (41 F/45F) "Ensure that all potentially hazardous foods meant to be held cold are held at 41*F or cooler. Observed foods (beef at 53F, diced tomatoes at 53F, and cheese at 51F) hotter than 41F. Food was not in the cold holding device longer than 2 hours. Person in charge moved all potentially hazardous foods into walk in cooler. Red tag issued."
Cross-contamination of Raw/cooked foods/Other "Observed raw eggs stored above ready to eat foods in WIC. Ensure that raw, potentially hazardous foods are stored bellow ready to eat foods."
Equipment Adequate to Maintain Product Temperature Ensure that all equipment that is meant to hold foods at a certain temperature are able to do so. Preparation table cold holding device was not holding foods at temperatures at or below 41*F.
Manager Demonstration of Knowledge/Certified Manager "Upon arrival, there was no certified food manager staffed. Ensure that there is evidence of a certified food manager working during hours of operation."
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