Hot Hold (135F) "Potentially hazardous food must be held at 135 or higher, observed hot dogs at 119 in warmer. Person-in-charge adjusted temperature to a hotter setting to achieve proper holding temperature."
Approved Systems (HACCP Plans/Time as Public Health Control) Provide daily time log for kolaches; observed no time log available for kolaches. Time log must be kept daily and indicate the time kolaches were prepared and the time leftovers are discarded.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Increase hot water pressure at hand sinks in restrooms; observed very low water pressure at hand sinks in restroom
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