Cold Hold (41 F/45F) "Observed cooked sausage patties, raw shell eggs, cheese all out on prep table held for service with internal temps 60-64F- store all potentially hazardous foods at 41F or below"
Approved Systems (HACCP Plans/Time as Public Health Control) Observed whole deli turkey breast and ham that are opened and held for 2-3 days for slicing with no date marking
Thermometers Provided/Accurate/Properly Calibrated (2C) Observe no thermometer in hot holding unit for monitoring temperature inside unit
Labeling """Observed individually packaged breakfast tacos, cake, pie, cookies all available for customer self service without proper labeling on packages- provide label for each package containing name and address of est. along with a complete ingredient listing"""
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