Cold Hold (41 F/45F) "Observed walk in cooler holding foods at temperatures above 41*F: beef at 48F, sausage at 48F. All potentially hazardous foods were brought down to proper temperatures. Take measures necessary to ensure that all potentially hazardous foods are held at 41F or cooler when cold holding."
Cross-contamination of Raw/cooked foods/Other Ensure that all potentially hazardous foods held over 24 hours have a date associated with them to ensure that they are not consumed after 7 days. Observed cooked foods in the walk in cooler without dates associated with them.
Thermometers Provided/Accurate/Properly Calibrated (2C) Ensure that all thermometers are accurate/ properly calibrated. Observed thermometers used reading inaccurate temperatures.
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