Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed tamales in a container being stored in the hand wash sink. Handwash sinks should be only used for hand washing purposes only.
Proper Handling of Ready to Eat Foods Observed employee pulling cooked chicken to make tamales using bare hand contact. When prepareing ready to eat food employees should ware gloves and or use cooking/ food prep utensils.
Cross-contamination of Raw/cooked foods/Other Observed raw bacon being stored next to cooked sausage. Raw foods should be stored below and seperate from ready to eat foods.
Approved Systems (HACCP Plans/Time as Public Health Control) Observed food that was prepared two days before being stored in the walk in cooler with out proper date marking. Food that is stored for longer than 24 hours should be labled with the name of the food and the date the food was made.
Manager Demonstration of Knowledge/Certified Manager Observed that there was not a certified food manger on duty a certified food manger should be on duty during all hours of food preperation.
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