Proper Handling of Ready to Eat Foods "Do not handle ready to eat foods with bare hands. Use tonge, gloves, wax paper or any other approved method for handling. Observed employee handle tortillas with bare hand while preparing an order in the taqueria section."
Approved Systems (HACCP Plans/Time as Public Health Control) "Provide date marking for all cooked foods to reflecta 7 day shelf life after which it must be discarded. Observed cooked rice, beans, and fajita meat stored in reach in cooler with no date markings."
Handwashing Facilities With Soap and Towels Provide papertowels to kitchen hand sink at all times.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometer to cook's reach in cooler that is holding PHFs.
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