Cross-contamination of Raw/cooked foods/Other "Re-organize the cook's tall reach-in cooler and store all raw meats on the bottom shelf below ready to eat food. Observed raw pork, a raw beef patty and other raw meat over ready to eat food in the cooler."
Approved Systems (HACCP Plans/Time as Public Health Control) "Use proper date marking for all cooked foods in the walk-in cooler. ""use first"" stickers are not enough and require an actual date food was made or date to discard."
Toxic Items Properly Labeled/Stored/Used Label the sanitizer bucket in the kitchen observed with no identification due to the chemical content.
Manual/Mechanical Warewashing and Sanitizing Use 50 - 100ppm chlorine in water at the 3 compartment sink. Observed below 50ppm in use at the 3 compartment sink.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Clean all iron skillets of rust and food debris. Store food contact items clean and sanitized. (also clean the shelving they sit on before re-stocking)
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