Cold Hold (41 F/45F) "Potentially hazardous food must be held in cold hold, 41F or below. Observed internal temperature of cheese 45F, beef 46F, beans 45F. Person in charge lowered temperature in reach in cooler since ambient temperature was 41F. "
Handwashing Facilities Adequate and Accessible A handwashing facility shall be maintained so that it is accessible at all times for employee use. Observed cups and bottle of mayonaise inside hand wash sink. Person in charge removed items from sink.
Handwashing Facilities With Soap and Towels All hand wash sinks must be provided with soap and paper towels (hand drying device). Observed no paper towels in the hand wash sink. Person in charge placed paper towels in hand wash sink.
Manual/Mechanical Warewashing and Sanitizing Proper sanitation must be 50-100ppm (Cl) in sanitizing bucket. No sanitizer was observed in sanitizing bucket. Person in charge placed bleach in sanitation bucket with 50ppm (Cl).
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