Cold Hold (41 F/45F) Cold hold potentially hazardous foods (eggs) at 41 degrees Fahrenheit or below. Observed eggs at a temperature of 57 degrees sitting on shelf.
Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all ready to eat, prepared potentially hazardous foods held over 24 hours to indicate a 7 day shelf life. Observed several containers of cooked foods in reach in cooler without date marking."
Handwashing Facilities Adequate and Accessible Hand wash sink must be readily accessible at all times. Observed towels blocking back hand wash sink.
Manual/Mechanical Warewashing and Sanitizing "Set up three compartment sink as WASH, RINSE AND SANITIZE. Observed employee washing dishes without sanitizing."
Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty at all times. Send at least two employees to an approved certified food manager class. Handout for Certified food manager classes was given to manager.
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