Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all potentially hazardous cooked food inside walk in cooler.Date marking is a tool to help ensure food safety. It is also a license requirement. Date marking is an identification system for ready-to-eat foods held over 24 hours, so you know how old they are. The system helps to identify either when the food was prepared, or when it is to be discarded. Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a food establishment must be marked with the date of preparation and must be discarded if not consumed within 7 calendar days from the date of preparation. "
Manual/Mechanical Warewashing and Sanitizing "Repair mechanical dish machine/Provide sanitizer. No sanitizing solution observed; red tag issued. *Cleaning is only the first step. In the food industry, washing and rinsing a food contact surface is always followed by sanitizing. Washing the dishes with soap removes the visible soil, but sanitizing removes all of the stuff you can t see. Sanitizing is the act of reducing the number of bacteria and other microorganisms on a clean surface to safe levels. "
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