Approved Systems (HACCP Plans/Time as Public Health Control) "Use log sheet and provide written procedures for kolaches and biscuit sandwiches containing cooked meat or eggs products. Label items correctly. Observed sticky notes with correct date, but time indicates 8-12, 7:15-11:15, and inspection began at 7:05. Beginning time must be for actual time items is removed from temperature control (oven)."
Manager Demonstration of Knowledge/Certified Manager "A minimum of one employee onsite must have a valid food manager certification. Certificate onsite is for owner, who was not present during inspection."
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