Hot Hold (135F) Hot hold potentially hazardous foods at 135F or above to prevent foodborne illness. Observed cooked sausage and vegetables at 73.8F in plastic container at hot holding steam table. Manager stated the food had been there for 15 minutes. Manager explained that the sausage and veggies are held there prior to being rapidly reheated on the grill when customers order. Manager reheated sausage and placed in the steam table on site.
Toxic Items Properly Labeled/Stored/Used Store toxic chemicals separate and below food and food prep tables to prevent contamination. Observed sanitizer bucket stored on food prep table near thawing pork ribs and in use cutting board. Manager removed bucket from food prep table on site.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometers in all cold holding equipment holding potentially hazardous foods to monitor equipment temperatures. Observed thermometers missing in both reach in coolers in kitchen area. Management monitors the food temperatures throughout the day and produced well-maintained temperature logs for each unit. Management stated thermometers would be purchased for the units.
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