Approved Systems (HACCP Plans/Time as Public Health Control) "Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be clearly marked using calendar dates, days of the week, color coded marks, or other effective means to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on temperature and time combinations. Did not observe date marking on beef and rice that employee stated were cooked on one or two days before."
Handwashing Facilities Adequate and Accessible Hand sinks must be maintained so that they are accessible for hand washing at all times. Observed a bucket with sponges stored in hand sink. Employee removed bucket from inside hand sink.
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