Hot Hold (135F) Observed refried beans stored below countertop near prep area and placed into heater. Beans were temped at 98*F. All hot held foods must be held at a temperature of 135*F or hotter.
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed employee drinking in the kitchen from an unapproved container. All employee beverages must be in a closed sealed containers.
Proper Handling of Ready to Eat Foods "Observed employee handling ready to eat foods with ungloved hands. When touching ready to eat foods, ensure that gloves are worn."
Approved Systems (HACCP Plans/Time as Public Health Control) Observed cooked foods in WIC without date marking. Ensure that all cooked foods have a date associated with them.
Manager Demonstration of Knowledge/Certified Manager "Ensure that a food manager is no staff at all times. Upon arrival and throughout inspection, no food manager was on duty."
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