Proper/Adequate Handwashing Observed an employee handle raw beef with her gloved hands then handle a fried piece of meat which she attempted to place onto a plate to go out for service. The meat was refried and she washed her hands as well as changed her gloves after the investigator brought it to her attention. Hands shall be washed and gloves changed when going from raw to cooked foods.
Cross-contamination of Raw/cooked foods/Other An employee touched raw beef then cooked food without first washing her hands and changing her gloves between the two tasks. The cooked food was re heated and the employee changed her gloves and washed her hands.
Approved Systems (HACCP Plans/Time as Public Health Control) "Observed bags of hot soup (135 F and above) cooling in a sealed bag in an ice bath. Foods that are cooked and chilled hot, while the bag is sealed, will need a HACCP plan submitted to planreview@hcphes.org "
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