Cross-contamination of Raw/cooked foods/Other "Protect all potentially hazardous foods (PHFs) from cross-contamination by storing foods in packages, covered containers, or wrappings. Observed raw shrimp, raw chicken, and raw beef stored in the reach-in cooler unprotected in the kitchen."
Approved Systems (HACCP Plans/Time as Public Health Control) Use date marking for cooked foods held for more than 24 hours. Observed cooked beans and meat held in the walk-in cooler for more than 24 hours without any date marking. Food must be marked with the date the food was prepared or will be discarded. Food must then be consumed within 7 days or it must be discarded.
Handwashing Facilities Adequate and Accessible Keep all hand wash sinks accessible at all times. Observed a large knife stored inside the hand wash sink near the two-compartment sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide temperature measuring devices inside all cooling units. Observed no thermometers inside the 3 door reach-in cooler at the front of the store and in one of the kitchen reach-in coolers.
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