Cold Hold (41 F/45F) "All Potentially hazardous food held inside cold holding must maintain a temperatue of 41F or below. Observed PHF inside the kitchen prep reach in cooler at temperatures of 55-80F (pulled chicken 60.8, beef 62, pork 59.1) All PHF inside prep cooler was voluntary destroyed (25 lbs)"
Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all potentially hazardous food that has been cooked and kept inside establishment for more than 24 hours.Date marking is a tool to help ensure food safety. It is also a license requirement. Date marking is an identification system for ready-to-eat foods held over 24 hours, so you know how old they are. The system helps to identify either when the food was prepared, or when it is to be discarded. "
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