Proper Handling of Ready to Eat Foods "Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Observed food employee touching ready-to-eat croissants with her bare hands."
Approved Systems (HACCP Plans/Time as Public Health Control) "When using Time as Public Health Control, keep a daily log that provide times when ready-to-eat, potentially hazardous foods were removed from temperature control. Then provide a four hour discard time so you will know when any uneaten product should be thrown away. Observed no written records for food that was being held off temperature."
Manager Demonstration of Knowledge/Certified Manager "Send at least one or more employees to an approved food manager safety class such as www.learn2serve.com, www.servsafe.com, or www.houstontx.gov/health/Food/foodmanagers.html. At least one trained food manager must be on duty at all times during food operations."
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