Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark PHF cooked/prepared and kept inside establishment for more than 24 hrs.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. "
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Remove knives observed wedged betweeen prep table and reach in cooler. Store utensils in a clean dry place where contamination cannot result.
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