Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Provide hot water at temperature >100*F at hand wash sinks, and >110*F at 3 basin ware wash sink for hygiene and sanitation control, and observed hot water <100*F at all plumbing fixtures (both restroom hand wash sinks, 3 basin sink, kitchen hand wash sink) in the new store and restaurant. Raised the hot water temperature setting of water heater and observed that water temperature raised at 100*F at 3 basin sink and kitchen hand wash sink."
Handwashing Facilities Adequate and Accessible "Provide hot water at minimum temperature of 100*F and above at all hand wash sinks for cleaning hands, and observed that water temperature reached 100*F at kitchen hand wash sink after temperature was raised on water heater and 94*F at hand wash sinks in both restrooms. Violation is not completely corrected."
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a digital food probe thermometer to measure internal temperatures of cooked, and hot and cold held foods and observed no available food probe thermometer in the kitchen."
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