Cold Hold (41 F/45F) Hold cold potentially hazardous foods at least 41*F and below to prevent a foodborne illness. Observed tomatoes held at 64*F in a container on the prep table near the stove station without an ice bath. Food was held <4 hours and submerged completely in the ice bath.
Cross-contamination of Raw/cooked foods/Other "Store all raw animal potentially hazardous foods (PHFs) below all pre-cooked and RTE foods to prevent cross-contamination. 1. Observed several cardboard trays of raw eggs stored on the top shelf in the refrigerator above pre-cooked sauce, ready-to-eat cheese, raw carrots, onions, and lettuce. The raw eggs were moved to the bottom shelf. 2. Observed raw beef stored in the same container as pre-cooked sausage in the same refrigerator. The food was voluntarily discarded. 3. Observed raw beef stored above a large container of refried beans in the refrigerator. The beans were moved to a higher shelf. *A food storage chart was already posted on the refrigerator door, but it is not being used."
Handwashing Facilities With Soap and Towels Provide soap at all hand wash sinks at all times for proper hand washing. Observed no soap at the kitchen hand wash sink. Soap was placed at the kitchen sink.
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