Cold Hold (41 F/45F) Hold cold potentially hazardous foods (PHFs) at least 41*F and below. Observed cut tomatoes held in a prep station at room temperature (75*F) in the mobile food unit (MFU). Food held <4 hours and submerged in an ice bath. |
Proper/Adequate Handwashing "Food employees shall use the following cleaning procedure: (A) vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by; (B) thorough rinsing under clean, running warm water; and (C) immediately follow the cleaning procedure with thorough drying of cleaned hands and arms. Observed food employees rinse her hands with little water (not hot) for 5 seconds and then put on new gloves and began food prep." |
Cross-contamination of Raw/cooked foods/Other Store raw animal foods below all pre-cooked and ready-to-eat foods. 1. Observed raw eggs stored above ready-to-eat bread in the refrigerator. 2. Observed raw beef stored above pre-made salsa and queso in the refrigerator. |
Handwashing Facilities Adequate and Accessible Provide hot water (at least 100*F or above) to hand wash sink to allow for proper hand washing. |
No Evidence of Insect Contamination Address insect infestation. Observed small roaches crawling around the hand wash sink in MFU and metal countertop. Call a Pest Control Service Specialist to address the issue. |
Manager Demonstration of Knowledge/Certified Manager "Send 2 or more employees to an approved food manager safety class such as www.learn2serve.com, www.servsafe.com, or www.dshs.state.tx.us/foodestablishments/cfm.shtm. At least 1 trained food manager is required to be on duty at all times during food operation hours. There were no food managers on duty with a current certificate." |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Recent return receipt from an approved commissary within 24 hours of operation. Last commissary receipt was dated 10/21/2013. |
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