Cold Hold (41 F/45F) "Store all cold potentially hazardous foods at least 41 degrees or below. Observed sour cream stored at 56 degrees F, hot dogs at 65 degrees F, and eggs at 57 degrees in the refrigerator. The food inside was moved to a smaller reach-in cooler." |
Equipment Adequate to Maintain Product Temperature All equipment used for hot or cold holding potentially hazardous foods must adequately maintain required food product temperature. Cold potentially hazardous foods inside the refrigerator was above 41 degrees F. RED-TAGGED REFRIGERATOR. |
No Evidence of Insect Contamination Address insect infestation. Observed several flies inside the mobile food unit. |
Toxic Items Properly Labeled/Stored/Used Label all toxic poisonous materials. Observed unlabeled degreaser bottle in the mobile unit. |
Manager Demonstration of Knowledge/Certified Manager "Send at least two or more employees to an approved food manager safety class such as www.learn2serve.com, www.servsafe.com, or www.houstontx.gov/health/Food/foodmanagers.html. At least one trained food manager is required to be on duty at all times during food operation hours. No food manager was on duty during the inspection." |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" "Provide recent return receipt, from an approved commissary, within 24 hours of food operations. Last commissary receipt was on 4/15/2013 at 2:15 AM." |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide temperature measuring devices for all hot and cold holding equipment. Observed no thermometer in the reach-in cooler/food prep station. |
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