Hot Hold (135F) Hot hold potentially hazardous foods at 135 degrees or above to prevent spread of harmful bacteria. Observed container beef sitting on back warmer at 123 degrees. |
Handwashing Facilities With Soap and Towels Hand wash sink must be equipped with soap and paper towels at all times. During time of inspection no soap and paper towels were at either hand wash sink. Owner is completely out of soap and paper towels. |
No Evidence of Insect Contamination Take necessary measures to control flies in establishment. Observed several flies in establishement. |
Manual/Mechanical Warewashing and Sanitizing "Provide bleach or quaternary solution to sanitze dishes. During time of inspection manager was only using soap, no sanitizer was onsite." |
Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty at all times. Druing time of inspection no certified food manger was on duty. Send at least two employees to a certifed food manger class. |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometer to refrigerator and thermometer to check proper temperature of foods hot holding. |
Food Establishment Permit Restaurant is currently operating without a valid permit issued from HCPHES. Permit application was issued on 06/19/2012 |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Wash, Rinse and Sanitize inside of microwave. Observed dried up food residue inside of microwave. " |
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