La Makina del Sabor (MFU), 2002 Aldine Bender, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Potentially hazardous foods must be maintained at 41F degrees or below to prevent contamination. Observed cheese at 68F, beans at 54F, chicken at 54F, and salsa at 55F in prep cooler. Items were voluntarily removed and discarded. Red tagged prep cooler due to inability to cool foods to 41F degrees or below." |
| Hot Hold (135F) Potentially hazardous foods must be maintained at 135 degrees or above to prevent contamination. Observed grilled onions at 102F and beef at 110F stored above stove. Cook stated that foods had just been prepared so he reheated items. |
| Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Hand washing sinks can only be used for hand washing. Observed employee washing hands in 3 compartment sink. |
| Proper Handling of Ready to Eat Foods " Employees may not contact ready to eat foods with their bare hands and should use suitable utensils such as gloves, tongs, or spatulas to prevent contamination. Observed employee using bare hands to touch tortillas, lettuce, and to grab ready to eat foods. Educated employee, he discarded touched food, and he began using tongs to grab foods. Later I saw him use his hands to handle tortillas and reeducated." |
| Cross-contamination of Raw/cooked foods/Other Raw animal foods must be stored separate and below ready to eat foods to prevent contamination. Observed raw eggs and beef stored directly on top of ready to eat food in reach in cooler. |
| Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Water from an approved source shall be made available for food preparation, hand washing, and for cleaning and sanitizing utensils and equipment. Owner stated that mobile unit obtained water from pump using water hose." |
| Handwashing Facilities Adequate and Accessible Hand wash facilities should be maintained so that it is accessible at all times for employee use. Observed cash register stored over hand wash sink. |
| Handwashing Facilities With Soap and Towels Hand wash facilities must be equipped with soap for hand washing and paper towels for hand drying. Did not observe soap or paper towels at hand sink. Did not observe paper towels in restroom. |
| Toxic Items Properly Labeled/Stored/Used Chlorine sanitizer must have a chlorine level between 50-100ppm for proper sanitizing. Observed a bucket of sanitizer with 200ppm chlorine. |
| Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty during hours of operation. Did not observe a certified food manager. Employee called certified food manager and he returned to establishment. |
| Thermometers Provided/Accurate/Properly Calibrated (2C) Thermometers must be provided to check the ambient temperature of foods. Did not observe a thermometer in reach in cooler or prep cooler. |
| Food Establishment Permit "All cooking, food prep, stock, and service must be performed on the permitted unit only. Observed a grill outside of the mobile unit that was not in use but employee stated was used for parties." |
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