Cold Hold (41 F/45F) Improper Cold Holding: Observed raw shelled eggs sitting on table at 63F. ( All potentially hazardous food items such as raw eggs must be stored at or below 41F at all times)
Approved Systems (HACCP Plans/Time as Public Health Control) "No log showing time as a form of public health control for kolaches / biscuits. ( All potentially hazardous food items not held under proper hot/cold holding must use time as a public health control. Items are allowed to be off temperature for a maximum of 4-hrs as long as documentation is present to support this. Log should include NAME of items, DATE, TIME MADE & TIME REMOVED) EX: Kolaches 1-14-13, 8am-12pm"
Toxic Items Properly Labeled/Stored/Used No labels on soap bucket or spray bottles. Owner unsure of what was in each container. ( Properly label all sanitizer containers)
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