Cold Hold (41 F/45F) "Ensure that all potentially hazardous foods that are meant to be held cold are able to maintain an internal temperature of 41*F or cooler. Observed jambalaya (54*F), beans (55*F), culinary cream (50*F), and other PHFs stored in a reach in cooler with internal temperatures above 41*F. Food was destroyed. "
Approved Systems (HACCP Plans/Time as Public Health Control) Ensure that all prepared foods that are open or held longer than 24 hours in cold holding units have dates assoicated wit them to ensure that they are not served for consumption after 7 days. Observed PHFs without date marking.
Thermometers Provided/Accurate/Properly Calibrated (2C) Ensure that all cold holding units containing potentially hazardous foods are equip with a working thermometer to ensure that they are able to hold them at 41*F or lower. Observed no thermometer in several reach in coolers.
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