Cross-contamination of Raw/cooked foods/Other Raw animal foods must be stored separate and below ready to eat foods to prevent contamination. Observed raw bacon and eggs stored above ready to eat food in prep cooler. Observed raw chicken and beef stored above ready to eat foods in reach in cooler. |
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Water from an approved source shall be made available for food preparation, hand washing, and for cleaning and sanitizing utensils and equipment. Observed unit hooked up to an unapproved outdoor water faucet." |
Handwashing Facilities Adequate and Accessible Hand wash facilities must be equipped with hot water at 100F degrees or above. Did not observe hot water at restroom hand sink. |
Handwashing Facilities With Soap and Towels Hand wash facilities must be equipped with soap for hand washing and paper towels for hand drying. Did not observe hand soap at the mobile unit hand sink- COS. Did not observe paper towels in restroom. |
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 Manger 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; last commissary ticket observed was from 9/8/14. By law, mobile food unit must be taken to approved commissary 24 hrs. prior to each day's operation. " |
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