Cold Hold (41 F/45F) Hold all cold potentially hazardous foods (PHFs) at least 41*F and below. Observed a box of raw eggs (at 76*F) sitting on the kitchen floor since 7:00 AM this morning. Food held <4 hours and placed in the reach-in cooler.
Approved Systems (HACCP Plans/Time as Public Health Control) "When using Time as a Public Health Control, provide written times when the ready-to-eat (RTE), PHFs were removed from temperature control. Then provide a 4-hour discard time so you will know when any uneaten product should be thrown away. Provide times for PHFs that are held off temperature. No time logs were available."
Manager Demonstration of Knowledge/Certified Manager "Send at least 2 or more employees to an approved food manager safety class such as www.learn2serve.com, www.servsafe.com, or www.dshs.state.tx.us/foodestablishments/cfm.shtm. At least 1 trained food manager is required to be on duty at all times during food operation hours. There were no food managers on duty with a certificate."
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