Approved Systems (HACCP Plans/Time as Public Health Control) "Provide times when the kolaches, tacos and sandwiches were removed from temperature control. When using Time as a Public Health Control you would then put a 4 hour discard time on these foods so you would know when to throw them away."
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide an air gap above the flood rim at least twice as high as the diameter of the water supply inlet. Observed 3 compartment sink sprayer stored below the flood rim of the sink.
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