Hot Hold (135F) "All potentially hazardous food must be maintained at 135F or above. Observed internal temperatures of chicken 112F, chorizo eggs 123F, beef 114F. Person in charge reheated food to appropriate temperatures. "
Cross-contamination of Raw/cooked foods/Other Raw animal protein must be stored accordingly to cooking temperatures. Observed raw meat above ready to eat foods. Person in charge stored food accordingly.
Handwashing Facilities Adequate and Accessible All hand wash sinks must be accessible at all times. Observed kitchen utensils inside the hand wash sink. Person in charge removed utensils from hand wash sink.
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