Approved Systems (HACCP Plans/Time as Public Health Control) "Observed kolaches out with a time stamp exceeding four hours. When asked, employee stated that items had been placed there 2 hours prior to inspection and that time stamp was incorrect. When holding potentially hazardous cooked items off temperature, a time log must be provided stating when the item was put out and when it is to be discarded (four hours). Ensure that when putting out new potentially hazardous cooked items to hold off temperature, put a correct time stamp to avoid confusion. "
Handwashing Facilities Adequate and Accessible Observed kitchen equipment in hand sink. All hand sinks are to be clear of all items so that employees are able to access and wash hands easily. Employee removed items from hand sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) No thermometers present to ensure proper cooking temperatures. Provide thermometer.
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