Hot Hold (135F) Observed cooked beans and beef being stored on the counter with the beans at a temperature of 90 degrees and the pork at a temp of 95 degrees. Food that is being used to be held and sold such be held at a temp of 135 degrees or higher. COS
Proper Handling of Ready to Eat Foods Observed an employee use her bare hands to handle cooked tortillas. Food that is ready to eat should be handled with utensils or gloves at all times to prevent contamination. COS
Cross-contamination of Raw/cooked foods/Other Observed raw eggs being stored over ready to eat foods such as limes and tomatoes. Also observed raw eggs being stored over ready to eat lettuce and cooked meats. Ready to eat food should be stored above raw foods. COS
Approved Systems (HACCP Plans/Time as Public Health Control) Observed in the cooler cooked foods that have been held for longer than twenty four hours with out proper date marking. Food that is going to be held for longer than twenty four hours should be labeled with the name of the food and the day that the food was made.
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Observed that the mobile unit did not have commissary notes. Mobile units should be taken to the commissary everyday. Also commissary tickets should be on the mobile unit at all time.
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