Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking to all potentially hazardous foods in the walk-in cooler; observed cooked/prepared foods without date marking in walk-in cooler
Handwashing Facilities Adequate and Accessible Hand sinks should be accessible for hand washing at all times; observed dishes stored in front hand sink
Handwashing Facilities With Soap and Towels Provide paper towel to hand sink in employee restroom; observed no paper towel at hand sink
Toxic Items Properly Labeled/Stored/Used Label all chemical spray bottles; observed unlabeled chemical spray bottles in prep area
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