Rapid Reheating (165F in 2 hrs.) "Beef and beans observed at room temperature. Items are to be used today. When reheating foods must reach 165F within 2 hours of removal from refrigerators as foods should be either 135F or above or 41F or below, except during periods of cooling or reheating. DO NOT LEAVE ANY FOOD AT ROOM TEMPERTURE."
Cross-contamination of Raw/cooked foods/Other Do not store bag of raw meat above cut produce on table by grill
Handwashing Facilities Adequate and Accessible Keep all items out of hand sink (produce)
Handwashing Facilities With Soap and Towels Keep paper towels at both hand sinks. Provide dispenser to back hand sink for paper towels
Manual/Mechanical Warewashing and Sanitizing "Keep bleach or sanitizer at three compartment sink for use during ware washing. All utensils should be cleaned - WASH, RINSE, SANITIZE. Observed employee washing and rinsing without sanitizing as final step. No bleach or sanitizer available to three compartment sink"
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