Approved Systems (HACCP Plans/Time as Public Health Control) Observed cooked food in cooler with no date marking. Any cooked food kept over 24 hours requires proper date marking.
Handwashing Facilities With Soap and Towels Observed no soap and paper towels at bar hand wash station. Provide soap and paper towels.
Toxic Items Properly Labeled/Stored/Used Observed spray bottles not labeled in kitchen. Label all spray bottles and store separate and below food and food contact surfaces.
Manual/Mechanical Warewashing and Sanitizing Observed Chlorine sanitization less than 50 ppm. Adjust so that chlorine sanitization is between 50-100 ppm at room temperature.
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