Proper/Adequate Handwashing Observed employee change gloves and handle food without washing hands. Employees must wash hands prior to putting on a new set of gloves.
Proper Handling of Ready to Eat Foods Observed employee handling ready to eat foods with bare hands. When handling ready to eat foods gloves/tongs must be used or a documented bare hand procedure must be in place.
Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all ready to eat, prepared potentially hazardous foods held over 24 hours to reflect a 7 day shelf life in walk in cooler. Observed cooked food items without date marking."
Manager Demonstration of Knowledge/Certified Manager Send at least two employees to a certified food manager class. A certified food manager must be on duty during all hours of food operation.
Good Repair Food contact surfaces must be cleaned to sight and touch. Replace all worn out cutting boards.
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