Cold Hold (41 F/45F) "All potentially hazardous food must be at a temperature of 41F or below to prevent food borne illness. Person in charge stated that the food had been transferred from walk in cooler and had been in prep cooler since about 11am. Pico de gallo and monterrey cheese were discarded. Also, lowered air temperature of reach in cooler where pico held and observed that air temperature dropped below 40*F and no red tag issued."
Toxic Items Properly Labeled/Stored/Used All chemical bottles must be stored away and not be in contact with food to prevent contamination. Observed chemical bottle next to dry food in prep area and violation corrected on site.
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