Proper Cooling to Cooked/Prepared Foods Ensure proper cooling methods for cooked foods. Observed rice at 88.7F after 5 hours. Food must be cooled to 70 F within the first 2 hours and to 41F after 4 hours.
Cold Hold (41 F/45F) Ensure potetially hazardous food is cold held at 41F. Observed desserts in display case at 52 F. Food was voluntarily discarded.
Cross-contamination of Raw/cooked foods/Other Properly store raw and ready to eat foods to prevent cross contamination. Observed raw chorizo over produce.
Approved Systems (HACCP Plans/Time as Public Health Control) When using time as a public health control provide time stamp. Observed fajita meat being left off temperature with no time stamp.
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