Cold Hold (41 F/45F) Potentially hazardous foods must be held at 41 degrees or below; observed cut tomatoes on prep table at 73 degrees. Tomatoes were put on ice.
Approved Systems (HACCP Plans/Time as Public Health Control) "Provide date marking to all potentially hazardous, ready-to-eat foods in refrigerator; observed prepared foods without date marking"
Handwashing Facilities Adequate and Accessible Hand sinks should be accessible for hand washing at all times; observed trash can in front of hand sink making it inaccessible
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