Cold Hold (41 F/45F) "Observed meats being kept at room temperature, manager explained that meats would be cooked and that they had been out of temperature for less than 3 hours. Temperature of raw meats was of 55 degrees F. Do not thaw food at room temperature, it must be placed under cold running water or inside refrigerator in order to avoid the temperature called danger zone (between 41 and 135degrees F) Meats were placed inside refrigeration until ready to cook. "
Approved Systems (HACCP Plans/Time as Public Health Control) Observed that meat empanadas and bread with cheese were being kept out of refrigeration. Keep documentation of potentially hazardous food being kept out of temperature and dispose of them after 4 hours. Another option is to keep breads with chees inside cooler and empanadas containing meats in hot hold. Empanadas and breads were placed inside cooler since food had not been kept out of temperature for more than 3 hours.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Observed microwave to have food residue inside. Clean and sanitize microwave in order to maintain sanitary conditions. This was corrected on site by manager of store.
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