Handwashing Facilities Adequate and Accessible Provide hot water (at least 100F or above) to the hand sink to allow for proper hand washing. Provide a hand sink outside of the rest room for hand washing requirements when handling food.
Manual/Mechanical Warewashing and Sanitizing "Provide a 2 compartment ware wash sink for ware washing due to the processing, holding & selling of the hot potentially hazardous foods (tamales). Provide hot water (at least 110F or above) and cold water to the sink plumbed into a sanitary sewer."
Manager Demonstration of Knowledge/Certified Manager Send the Owner to an approved manager food safety class due to the new practices of having hot foods (tamales) available for customer purchase. You are now required to be trained in food safety.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a stem thermometer so you can monitor the internal temperatures of the tamales being held hot.
Labeling "Provide source, weight and ingredient labeling for all self serve packed foods (breads & cheeses). Owner pulled all unlabeled products from retail display."
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