Cold Hold (41 F/45F) Observed cheese in reach-in cooler at 48 degrees F and ambient temperature at 50F. Log tag was placed in refrigerator for the remainder of the inspection and data obtained from log tag indicated temperatures in cooler were above 41 degrees F in kitchen reach-in cooler (see data in notes section).The cheese was discarded and the thermostat was adjusted to achieve and maintain proper holding temperature.
Manager Demonstration of Knowledge/Certified Manager A trained/certified food manager was not present at the time of the inspections. A food manager must remain on site during all hours of operation.
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