Cold Hold (41 F/45F) "All cold potentially hazardous foods (PHFs) must be held at least 41 degrees F or below. Observed bologna held at 70 degrees F, eggs, held at 71 degrees F, and ham held at 76 degrees F, in the refrigerator. Food has been stored in the refrigerator since yesterday and was discard."
Equipment Adequate to Maintain Product Temperature All cold hold equipment must maintain proper holding times of cold PHFs. The refrigerator was holding cold PHFs at 70 degrees F and above. Fridge temperature was 75.2. RED TAGGED FRIDGE.
"Approved Sewage/Wastewater Disposal System, Proper Disposal" Recent return receipt from an approved commissary within 24 hours of operation. Last commissary receipt was dated 06/05/2013.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a working thermometer in the refrigerator.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "Replace or resurface the damaged, stained, and over-used cutting boards. The deep cuts do not allow for proper washing and sanitizing."
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