Cross-contamination of Raw/cooked foods/Other Observed raw meat stored above vegetables and pot of cooked beans in reach-in-cooler; observed raw eggs stored above lemons in reach-in-cooler. Keep all raw potentially hazardous food items stored separate and below ready-to-eat food items to prevent cross-contamination. |
Handwashing Facilities Adequate and Accessible Observed unit's hand sink basin with limes stored inside; keep all hand sinks accessible at all time for proper hand washing. Hand sinks are for hand washing only. Owner corrected violation by moving noted items. |
Toxic Items Properly Labeled/Stored/Used "Observed sanitizer bucket with 200 Cl ppm sanitizer solution level; provide safe level for chlorine sanitizer, which is between 50-100 ppm, to prevent toxic contamination. " |
Manager Demonstration of Knowledge/Certified Manager Observed no certified food manger on unit during inspection and owner was unable to demonstrate knowledge; a certified food manager must be on premise during all hours of operation for food safety. |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Observed no commissary receipts on unit; all mobile food units MUST be serviced at an approved commissary WITHIN 24 hours PRIOR to operating for sanitary purposes. |
Thermometers Provided/Accurate/Properly Calibrated (2C) "Observed no working thermometers on unit for monitoring/testing food temperatures; provide working, accurate, and properly calibrated thermometer for proper monitoring of food temperatures for food safety." |
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