Proper Cooling to Cooked/Prepared Foods Ensure all potentially hazardous food is cooled to 70 F within 2 hours and to 41 F within an additional 4 hours for a total of 6 hours for cooling process to be complete. Observed 2 vats of chicken in walk in cooler at 46.7 F and 45.8 F. Chicken was cooked on 3/5 at approximately 1030 PM. Food was discarded.
Cross-contamination of Raw/cooked foods/Other "Ensure all raw animal protein is properly stored to prevent cross contamination. Observed raw chicken over cooked rice and yogurt, and raw eggs over produce, in reach in cooler and raw ground beef over raw chicken in other reach in cooler. All foods were re arranged according to their cooking temperatures. "
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