Hot Hold (135F) Hold hot eggs at least 135F or above. The Person in Charge turned up the warmer heat.
Manager Demonstration of Knowledge/Certified Manager Send at least 1-2 employees to an approved manager food safety class. A trained manager must be on duty during all hours of food operations. The Person in Charge was unable to correctly answer any food safety questions.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a stem thermometer so you can monitor the hot and cold potentially hazardous food temperatures. Provide a thermometer for the yogurt reach in cooler.
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