Approved Systems (HACCP Plans/Time as Public Health Control) "Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours must be date marked. Observed prepared potentially hazardous food in reach in cooler that was not date marked."
Handwashing Facilities Adequate and Accessible Water supply. Hot and cold water under pressure shall be provided and shall be from an approved source. No handwash sink was observed inside establishment.
Manager Demonstration of Knowledge/Certified Manager "A certified food manager must be on duty during hours of operation. No food manager observed during inspection. To obtain food manager certification/renewal please contact City of Houston 832.393.5100, http://www.servsafe.com/ss/foodguard/, www.learn2serve.com"
Thermometers Provided/Accurate/Properly Calibrated (2C) Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. No thermometeres observed inside establishment.
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