Cold Hold (41 F/45F) "All potentially hazardous foods must remain at a temperature of 41F or below to prevent bacterial growth. Observed reach-in cooler with an ambient temperature of 57F. Informed that cooler temp was just turned-up earlier, due to some foods becoming frozen. Foods have only been inside cooler for nearly 3 hours, so cooler temperature was turned-down in order to return to proper temperature. "
Cross-contamination of Raw/cooked foods/Other "Potentially hazardous raw foods must be separated, away from and below, ready-to-eat foods to prevent possible food contamination. Observed eggs stored above ready-to-eat foods in the reach-in cooler. "
Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty at all times and must be able to demonstrate knowledge of food safety practices. Observed no certified food manager on duty during time of inspection.
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