Taqueria Ruby # 3 (MFU), 10600 Jones Rd, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Potentially hazardous foods for cold holding must be held at 41 degrees Fahrenheit or below. Observed cheese, fajita beef, and sour cream stored at a temperature above 41 degrees F. Temperatures ranged from 61- 67 degrees. These items were located in the reach in cooler across from the hot holding station. Employee stated that the items were placed in the reach in cooler the day before. April 8, 2015 Items were removed from the mobile unit and discarded." |
| Hot Hold (135F) "Potentially hazardous foods for hot holding must be held at 135 degrees Fahrenheit or above. Observed chicken, and beef being stored in a hot holding station with a temperature below 135 degrees. The chicken and a temperature of 87 F and the beef has a temperature of 108. Employee stated that the hot holding station is not working properly. When storing items for hot holding items should be held at 135 degrees F or higher. Off temperature food items were reheated and stored at the proper temp." |
| Cross-contamination of Raw/cooked foods/Other Store raw animal protein separate from/below ready-to-eat foods to prevent contamination. Observed ready to eat cheese and raw chicken being stored in the same container. Observed fresh cilantro being stored in the same container as raw eggs. Raw foods should be stored below ready to eat food. Food items were properly stored or removed. |
| Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Water must be obtained from an approved source Observed a fifty gallon drum which was being used to provide water into the mobile. |
| Handwashing Facilities Adequate and Accessible Observed that the hand wash sink located in the mobile unit contained a number of items such as a large bag filled with a lemons and tamarindo. Hand wash sinks should be free of items and debris in order for adequate accessibility. Items were removed from the hand wash sink. |
| Manager Demonstration of Knowledge/Certified Manager When operating a food establishment a certified food manager should be on duty at all times. Observed that the certified food manager was not on duty at the time of the inspection. Also the certified food manager certificate was expired. |
| "Approved Sewage/Wastewater Disposal System, Proper Disposal" Any mobile unit that is operating in Harris County must go the commissary with in 24 hour s of operation. Curre3nt commissary receipt was invalid please provide the proper commissary receipt with the appropriate date and time stamp. |
| Thermometers Provided/Accurate/Properly Calibrated (2C) Food operations should have working food thermometers. Observed that the establishment did not have a working thermometer for the reach in cooler and also did not have a food probe thermometer in order to check food temperatures. |
| Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food items should be stored in approved food storage containers. Observed fully cooked ready to eat beef and re3ady to eat tortilla chips being stored in thank you grocery bags. |
| Good Repair "Food preparation materials should be in sound working condition free of rust, chips, melting and fracturing. Observed a spatula with serve melting and cracking. Observe wire strainer with rust and melted wires. Broken equipment was removed from the mobile unit." |
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