Approved Systems (HACCP Plans/Time as Public Health Control) "Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be clearly marked using calendar dates, days of the week, color coded marks, or other effective means to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on temperature and time combinations. The day of preparation shall be counted as Day 1. Food can be held at 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of seven days. Observed several foods in reach in cooler without date marking that were prepared two to three days ago including beans, soup, chicken, and beef. Person in charge added date marking to the foods." |
Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty during hours of operation. Did not observe a certified food manager. Food Manager Certification classes can be taken with the City of Houston (832-393-5100) or online at learn2serve.com or servsafe.com. |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" "Provide current/valid commissary receipt; no commissary receipt available during inspection. By law, mobile food unit must be taken to an approved commissary 24 hrs. prior to each day's operation. " |
Thermometers Provided/Accurate/Properly Calibrated (2C) Thermometers must be provided to check the ambient temperature of foods. Did not observe a thermometer in reach in cooler or in prep cooler. Person in charge stated they would purchase some. |
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