Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Ensure there is no eating or drinking in the food prep areas. Observed open drink containers in food prep area. |
Proper Handling of Ready to Eat Foods Ensure there is no bare hand contact of ready to eat food items. Observed employees in food prep handling food items without gloves. |
Cross-contamination of Raw/cooked foods/Other Ensure all raw shell eggs and raw food products are stored away from and below all ready to eat food product. Observed raw shell eggs stored above ready to eat food products. |
Approved Systems (HACCP Plans/Time as Public Health Control) Ensure all cooked or open food product is labeled with the date created and not held over 7 days. Observed cooked beans and rice in walk in cooler without date marking. Observed bacon wrapped shrimp in walk in cooler with out date marking. |
Handwashing Facilities With Soap and Towels Ensure all hand sinks are stocked with soap and hand towels. Observed employee restroom without hand towels. |
Toxic Items Properly Labeled/Stored/Used Ensure all chemicals are stored away from and below all food and single use products. |
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Ensure all food contact surfaces are smooth, clean and in good repair. Observed knifes stored with food debris and residue.""" |
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