Cold Hold (41 F/45F) "All potentially hazardous food held inside cold holding must maintain a temperature of 41F or below. Observed walk in cooler at air temperature of 60F, internal temperature of potentially hazardous food ranging from 49F-59F. Corrective action: Ricotta cheese 54.5F- voluntary destroyed 5-5lb tubs. Blocked cheese 49F- delivered within 2 hours moved to reach in cooler. Shredded cheese 53.5F - prepped at 11am according to manager - voluntary destroyed if not consumed or served by 3:00pm. Walk in cooler red tagged."
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