Cold Hold (41 F/45F) "Hold cold potentially hazardous foods at 41 degrees F or below and 45 degrees or below for the raw eggs. Observed beans held at 48 degrees F, chicken 47 degrees F, and bacon 45 degrees F in the reach-in cooler inside the mobile unit."
Equipment Adequate to Maintain Product Temperature All equipment used for hot and cold holding potentially hazardous foods must adequately maintain required food product temperature. Cold potentially hazardous foods inside the reach-in cooler was above 41 degrees. The refrigerator was replaced within 10 minutes.
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