Cold Hold (41 F/45F) All potentially hazardous food must be at temperatures of 41F or below to prevent any food borne illness. Observed internal beef temperature at 58F on containers left outside. Person in charge stated they have been out for less than 2 hours and placed food in reach in cooler.
Hot Hold (135F) All hot hold potentially hazardous food must be held at temperatures of 135F or above to prevent food borne illness. Osberved charro beans at 113F. Person in charge reheated beans to appropriate temperatures.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Water supply. Hot and cold water under pressure shall be provided and shall be from an approved source. Observed no water in MFU. Closure notice given.
Handwashing Facilities Adequate and Accessible All hand wash sinks must be accessible at all times to provide proper hand washing. Observed dishes piled up in the hand wash sink. Person in charge moved dishes to dish sink.
Handwashing Facilities With Soap and Towels All hand was sinks must be provided with soap and paper towels or hand drying device. No soap or paper towels were observed. Person in charge placed soap and paper towels in hadn wash sink.
"Approved Sewage/Wastewater Disposal System, Proper Disposal" By law all mobile units must go to commissary 24hrs prior to opening. No commissary ticket was observed.
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