Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Remove the several dishes observed in the hand sink so that it is accessible. Hand sink is to be used for hand washing purposes only. |
Proper Handling of Ready to Eat Foods "Do not handle ready to eat foods such as bread with your bare hands. Use gloves, tongs, wax paper or any other approved method of handling." |
Cross-contamination of Raw/cooked foods/Other Store raw beef below ready to eat foods such as tortillas in the reach in cooler. Refer to storage chart. |
Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking for all cooked foods in reach in cooler such as rice to reflect a 7 day shelf life after which it must be discarded. |
Handwashing Facilities With Soap and Towels Provide soap & paper towels to the hand sink at all times. |
Manager Demonstration of Knowledge/Certified Manager "No Certified Food Manager on duty. A CFM is required to be on duty during all hours of operation. Per PIC, certification expired this month." |
"Approved Sewage/Wastewater Disposal System, Proper Disposal" "No commissary receipt dated at least 24 hours prior to today's operation as required by law. Per PIC, mobile unit operates Mon-Sat. Last commissary receipt dated 5/4/13." |
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