Cold Hold (41 F/45F) Reach in cooler at 55*F during inspection. Store all foods on ice until repaired. to maintain foods at or below 41*F. |
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Use only covered container with lid and straw or sport bottle for employee drinks. |
Proper Handling of Ready to Eat Foods Tortillas cannot be handled with bare hands. Use spatula or gloves. |
Cross-contamination of Raw/cooked foods/Other Keep eggs stored below cooked foods (beans). |
Equipment Adequate to Maintain Product Temperature Only RIC onsite observed not holding PHFs at 41*F. PHFs must be put on ice. |
Handwashing Facilities Adequate and Accessible Keep hand wash sink assessable for use at all times with no items inside. |
Handwashing Facilities With Soap and Towels Keep soap and paper towels at hand wash sink at all times. |
Toxic Items Properly Labeled/Stored/Used Store chemicals separate from foods. Observed grill cleaner by produce on bottom prep table shelf. |
Good Repair Chemical containers may not be reused for food storage. Observed cucumber in carpet cleaner bucket. |
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