Cold Hold (41 F/45F) "All potentially hazardous foods must be held at 41F or below to prevent food borne illness. Observed hot dogs 51F,cheese 49F, Beef 48F. Person in charge placed in reach in freezer since it had been less than 2hrs out of temperature. "
Cross-contamination of Raw/cooked foods/Other All raw animal protein must be stored according to cooking temperature to prevent cross contamination. Observed raw eggs stored above ready to eat foods. Person in charge stored accordingly.
Toxic Items Properly Labeled/Stored/Used Proper sanitation levels must be 50-200ppm (Cl). Observed sanitizer at 300+ppm (Cl). Person in charge added water to dilute and was 100ppm (Cl).
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