Proper Cooling to Cooked/Prepared Foods "Observed several whole briskets in reach on cooler that ere placed inside yesterday according to food manager that currently have internal temps between 48-57F- Potentially hazardous foods must be cooled from 135 to 70F within two hours and from 70-41F or below within another 4 hours, total cooling time can't exceed 6hours."
Approved Systems (HACCP Plans/Time as Public Health Control) "Observed briskets cooked ,cooled, and held over 24hours with no date. Ready-to-eat potentially hazardous foods held over 24 hours must be date marked not to exceed 7 days. "
Restaurant representatives - add corrected or new information about Mr. B's BBQ, 4334 FM 2920 Ste 100, Spring, TX »