Proper Cooling to Cooked/Prepared Foods "Foods must be cooled to 70F within 2 hours of cooking, then cooled to 41F within the next 4 hours. After cooking, immediately place foods in small, shallow containers to facilitate rapid cooling."
Cold Hold (41 F/45F) "Maintain all cold foods at or below 41F. Prep cooler at 45F upon arrival, temperature adjusted during inspection. Salsa must be held at 41F or below or above 135F, do not store at room temperature"
Toxic Items Properly Labeled/Stored/Used Store all cleaners/chemicals separate from foods on storage shelving. (bleach & spray bottle near onions and spray bottle near utensils)
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