Cold Hold (41 F/45F) Potentially hazardous foods for cold holding must be held at 41 degrees or below; observed cheese in prep cooler at 45 degrees
Hot Hold (135F) Potentially hazardous foods for hot holding must be held at 135 or above; observed beef on steam table at 118 degrees
Handwashing Facilities Adequate and Accessible Hand sinks should be accessible for hand washing at all times; observed items stored in hand sink
No evidence of Rodents/Other Animals Treat mobile food unit for flies; keep doors closed and provide screens to window; observed flies on unit
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Provide current commissary receipt; no commissary receipt available. Unit must be taken to commissary 24 hours prior to each day's operation
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide visible thermometer to cooler units; observed no visible thermometer in cooler
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