Cold Hold (41 F/45F) Potentially hazardous foods must be held at 41 degrees or below; observed beef at 43 & 45 degrees in refrigerator. PHF was moved to store's walk-in cooler and refrigerator was red tagged.
Cross-contamination of Raw/cooked foods/Other Store raw animal protein separate from/below ready-to-eat foods; observe raw eggs stored above ready-to-eat food items in reach-in cooler
Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking to all ready-to-eat potentially hazardous foods that are held for more than 24 hours; observed cooked foods in refrigerator without date marking
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