Cross-contamination of Raw/cooked foods/Other Properly store raw and ready to eat foods to prevent cross contamination. Observed raw eggs over ready to eat food in walk in cooler 2. Food storage chart given.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide ACCURATE date marking for prepared food. Observed date stamps that have not been changed.
Handwashing Facilities Adequate and Accessible Ensure hand wash sinks are accessible. Observed pots in hand wash sinks.
Toxic Items Properly Labeled/Stored/Used Ensure adequate amounts of sanitizer. No chlorine observed in ware wash sink.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure all food contact surfaces are clean. Oberved severly stained cutting boards with mold in grooves.
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