Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. Observed food employee eating an orange in the kitchen."
Approved Systems (HACCP Plans/Time as Public Health Control) "When using Time as Public Health Control, provide a written daily log of times when the ready-to-eat potentially hazardous foods were removed from temperature control. Then provide a four hour discard time so you will know when any uneaten product should be thrown away. Provide times for the kolaches, croissants, tacos, and biscuits."
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