Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Observed personal beverage containers with twist cap lids. Use only approved beverage containers such as cup with lid and straw to prevent contamination.
Approved Systems (HACCP Plans/Time as Public Health Control) "Observed no documentation of time used as control for potentially hazardous food. When using Time Only As a Public Health Control, you must document the time the ready to eat, potentially hazardous food temperatures were removed from temperature control unmistakably labeling each container. There must be a 4 hour discard time that these items must be thrown away if not sold within the 4 hour limit."
Toxic Items Properly Labeled/Stored/Used Observed sanitizer bottles that have no label. Label all sanitizer bottles for proper identification.
Manual/Mechanical Warewashing and Sanitizing Observed chlorine sanitization at 10 ppm. Adjust to between 50-100 ppm at room temperature for proper sanitization.
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