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 foods in walk in cooler including beans and soup."
Handwashing Facilities Adequate and Accessible Hand wash facilities should be maintained so that it is accessible at all times for employee use. Observed limes and straws stored in hand wash sink.
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) "Provide a consumer advisory to inform consumers of the increased risk of consuming raw or undercooked eggs. Did not observe a consumer advisory on menus or to-go. Update all menus or add a sticker to each menu stating that ""CONSUMING RAW OR UNDERCOOKED EGGS MAY CAUSE FOOD BORNE ILLNESS"""
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