Approved Systems (HACCP Plans/Time as Public Health Control) "Provide daily time log for potentially hazardous foods that are not held under temperature control; observed no time log available for kolaches, croissants, and tacos that are held in display case. Times should be recorded once items are removed from temperature control and when any leftovers are discarded. PIC stated she would purchase a notebook to keep time log, had PIC write times on a sheet of paper in the mean time."
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