Proper Handling of Ready to Eat Foods Employees must wear gloves or use other barrier when handling ready-to-eat foods. Observed employee handling tortas with bare hands
Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking to potentially hazardous ready-to-eat foods in coolers; observed cooked/prepared foods without date marking
Handwashing Facilities Adequate and Accessible Hand sinks should be accessible for hand washing at all times; observed bowl with utensils stored in hand sink
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