Cold Hold (41 F/45F) "Ensure all food is cold held at a minimum of 41F. DELI: Properly stack food product in reach in cooler so that air flow is able to penetrate all food product. Observed top rows of meats and cheeses at at 46F and above. TORTILLERIA: Observed cooked corn at 58F in reach in cooler. PRODUCE: Observed sliced melon, jicama, and pineapple of temperature in ice bins. ALL FOOD WAS REMOVED FROM SALE."
Cross-contamination of Raw/cooked foods/Other Properly store raw foods. COCINA: Observed bacon over shrimp and vegetebles in walk in cooler.
Handwashing Facilities Adequate and Accessible "Ensure all hand wash sinks are adequate and assecible. BAKERY, TORTILLERIA: Observed untensils in hand wash sink. Hand wash sink is for washing hands ONLY. COCINA (OUTSIDE): Provide a temporary hand wash sink for the outdoor facility. Set up should be a squeeze bottle of water, a bin to catch the dirty water, and soap and paper towels. No hand wash set up observed only hand sanitizer."
Labeling Provide ingredients list or labels for all self service items. BAKERY: No ingredientes list present.
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