Cold Hold (41 F/45F) "Observed eggs at 67 F, sausage 74 F. Items out less than 4 hrs. Items placed back in refrigeration"
Cross-contamination of Raw/cooked foods/Other Observed washing of strainer used for sausage in the mop sink. Do not use mop sink to wash any food contact surfaces
Approved Systems (HACCP Plans/Time as Public Health Control) Observed time log of food product not adequate. Review of proper time log with manager. All trays need to be marked properly with discard time
Handwashing Facilities Adequate and Accessible Observed container of sausage placed in hand sink. Keep hand wash sink clear
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