Cold Hold (41 F/45F) Store all cold potentially hazardous foods at least 41 degrees or below. Observed sausage at 56 degrees F and bologna at 53 degrees F in the refrigerator.
Equipment Adequate to Maintain Product Temperature All equipment used for hot or cold holding potentially hazardous foods must adequately maintain required food product temperature. Observed sausage and bologna stored above 41 degrees F in the refrigerator. RED TAGGED REFRIGERATOR.
Handwashing Facilities Adequate and Accessible Keep hand wash sink accessible at all times. Food container observed blocking access to hand wash sink.
Handwashing Facilities With Soap and Towels Provide soap at all hand wash sinks at all times. Dishwashing liquid is not an approved hand soap.
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