Cold Hold (41 F/45F) "Chicken was being held at 105 F. Keep all hot holding foods at 135F or higher. (employee stated that chicken was only out of tempt for 2 hours) Keep a log at time made and throw out for 4 hours. If food is still available, discard after 4 hours. Keep a detailed food/time/ temp log. COS, employee reheated the food to 165 and will not use a 4 hour rule log."
Cross-contamination of Raw/cooked foods/Other "In the food storage refrigerator, raw chicken was being stored over other ready to eat foods that will not eventually be cooked with (celery, broccoli, carrots, fruits)"
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer to monitor temperatures in the refrigerator.
Food Establishment Permit You have received a citation for not having a valid food permit. The permit expired in 10-02-14.
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