Handwashing Facilities Adequate and Accessible All hand wash sinks must be accessible at all times for proper hand washing. Observed kitchen utensil inside the handwash sink. Person in charge removed the utensil.
Thermometers Provided/Accurate/Properly Calibrated (2C) Cold or hotholding 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 Observed no thermometer in the reach in cooler.
Food Establishment Permit Mobile food units must operate within the boundary of their permit. Observed reach in cooler with food and attached table to the pushcart. Owner was contacted via telephone and was explained about the violations.
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