Cold Hold (41 F/45F) Cheese held at 57.4 F intents temp . Must maintain at 41F or below.
Handwashing Facilities Adequate and Accessible No hot ware at restroom hand sink. Provide minimum 100F at all time.
Handwashing Facilities With Soap and Towels No hand soap or paper towels at restroom hand sink. Provide adequate supply of towels and hand soap for proper hand washing.
"Approved Sewage/Wastewater Disposal System, Proper Disposal" "No current commissary receipt unit within 24 hr. Unit must be taken to approved commissary within 24 hr. prior to each day operation. Also observed all plumbing loose under unit ND water leaking onto ground. Waste waster must be conveyed through approved system to prevent contamination lands, etc. "
Thermometers Provided/Accurate/Properly Calibrated (2C) No probe thermometer present for taking food temps. Provide at lead one probe-type thermometer for taking food temp.
Food Establishment Permit Food preparation and storage tasking place off of push cart. Per permitting requirements all food preparation and storage must be on cart or mobile unit. Discontinue operations that are not on cart.
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