Toxic Items Properly Labeled/Stored/Used Chlorine sanitizer must have a chlorine level between 50-100ppm for proper sanitizing. Observed a bucket of sanitizer with 400ppm chlorine. Employee remade the solution to proper chlorine levels. Toxic chemicals must be labeled with the common name of the product for identification purposes. Observed unlabeled buckets of sanitizer. Employee labeled the sanitizing buckets. |
Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty during hours of operation. Did not observe a certified food manager. Food Manager Certification classes can be taken with the City of Houston (832-393-5100) or online at learn2serve.com or servsafe.com. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food must be stored in food grade bags or in containers to prevent contamination. Observed tortillas stored in grocery bags. |
No Trained Manager Present Automated |
Labeling "Food packaged in a food establishment must contain a label including the common name of the food, a list of ingredients, an accurate declaration of the quantity of contents, and the name and place of business of the manufacturer, packer, or distributor. Did not observe labels on packaged salsas, tortillas, and tortilla chips. Employees removed items from self-serve sale areas." |
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