Rapid Reheating (165F in 2 hrs.) Ensure food is being reheated to a minimum of 165F. Observed chile rellons at 111F taken from cold hold to hot hold and never reaching proper reheat temperatures. Employee stated excessive heat will dry out product. Product will be stored in cold hold until ordered then reheated to 165 F upon request and no hot hold will be involved.
Cross-contamination of Raw/cooked foods/Other Ensure foods are properly stored to reduce cross contamination. Observed raw hamburger patties over fruit in reach in cooler. Food storage chart was given.
Manager Demonstration of Knowledge/Certified Manager Provide food manager on duty during hours of operation. Observed no food manager.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometers for all coolers. None observed in reach in cooler on the right in food prep area.
Good Repair """Ensure all food contact surfaces are clean, sanitized, and in good repair. Observed severely stained cutting board with deep grooves. Only store food in food grade containers. Observed rice on hot holding table in grocery bag. Food was place in foil and cutting board removed."""
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