Los Charros Mexican Grill, 11100 Bentley St, Houston, TX - inspection findings and violations
Business Info
Name: Los Charros Mexican Grill
Address: 11100 Bentley St, Houston, TX 77093-2743
Violations found: from 11/4/12 to 11/5/15
Address: 11100 Bentley St, Houston, TX 77093-2743
Violations found: from 11/4/12 to 11/5/15
Demerits
132
132
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Potentially hazardous foods must be maintained at 41F degrees or below to prevent contamination. Observed all PHF foods in prep coolers above 41F degrees including cheese at 56F, chicken at 70F, ham at 52F, and eggs at 52F. Coolers were red tagged due to inability to maintain ambient air temperature of 41F degrees or below." |
| 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 grab cooked meat for reheating. Educated employee and he put on gloves. Food was voluntarily discarded." |
| 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 stored above ready to eat food and vegetables in reach in cooler. |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be clearly marked using calendar dates, days of the week, color coded marks, or other effective means to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on temperature and time combinations. Did not observe date marking on any foods in walk in cooler." |
| 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 at hand wash sink in kitchen and at bar. |
| Toxic Items Properly Labeled/Stored/Used Chlorine sanitizer must have a chlorine level between 50-100ppm for proper sanitizing. Observed a bucket of sanitizer in kitchen with 200ppm chlorine. Toxic chemicals must be labeled with the common name of the product for identification purposes. Observed an unlabeled chemical spray bottle. |
| 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. |
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