Proper Cooling to Cooked/Prepared Foods Cool cooked/ prepared potentially hazardous food items from 135*F to 70*F within 2 hours and from 70*F to 41*F within 4 hours ( total cooling time 6 hours) to prevent illness. Observed cooked beans 105.2*F on stove and cooked pork 57.4*F in reach in cooler. Employee indicated that beans had been cooling at ambient temperature for 2 hours and pork commenced the cooling process on 12/1/14. Beans were reheated to 165*F as a corrective and the cooling process was restarted. Cooked pork ( 8 lbs.) was discarded as a corrective action.
Handwashing Facilities With Soap and Towels Provide soap and paper towels at all hand wash sinks to ensure proper hand washing. Observed no soap or paper towel at kitchen hand wash sinks and hand wash sink in front preparation area. Soap and paper towels were provided as a corrective action.
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager during all hours of operation to promote safe food practices. Certified food manager arrived during inspection.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thin probe stem thermometer to monitor food temperatures. Observed no stem probe thermometer in establishment.
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