Cold Hold (41 F/45F) Hold cold potentially hazardous foods at 41F or below. The cut tomatoes should be put in an area of the reach in cooler that will keep it at 41F or below. They were quick chilled back down to the proper temperature in the reach in freezer.
Handwashing Facilities With Soap and Towels Provide paper towels at the rear kitchen hand sink.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Wash, rinse and sanitize cookware ensuring all food residue is removed. Observed 6 hotel pans stored clean with food residue still stuck on."""
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