Proper Cooling to Cooked/Prepared Foods Improper Cooling: Observed 2-containers of cooked brisket & 1-container of cooked eggs cooling at room temperature neither of which had a time log. ( All items must follow proper cooling procedures & be cooled to a temperature 41F or less with in a 4-hr window)
Approved Systems (HACCP Plans/Time as Public Health Control) No time log for potentially hazardous food items held off temperature. Time log is present for everyday prior to this day. ( All time logs must be maintained daily) REPEAT VIOLATION
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