Cold Hold (41 F/45F) Observed tomatoes on buffet holding at 47*F and pasta salad at 44F. All cold hold foods must be held at 41*F or cooler.
Sound Condition Observed dented and swollen cans in storage and on table in kitchen near hand wash sink. All cans must be of sound condition.
Approved Systems (HACCP Plans/Time as Public Health Control) No log sheet or any other form of monitoring hot hold items were in use or available for fried gizzards observed at 119F. Must provide a time log or timer to monitor all hot hold items according to company procedure.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide narrow diameter thermometer for thin mass foods such as gizzards and fish.
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