Cold Hold (41 F/45F) Potentially hazardous foods must be held at 41 degress or below; observed chicken sitting out at 62 degrees. Person-in-charge stated that chicken was taken out to be prepped at about 11 a.m. Chicken was placed back in cooler.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking to ready-to-eat foods in walk-in cooler; observed cooked/ready-to-eat foods without date marking.
Handwashing Facilities Adequate and Accessible Hand sinks should be accessible and used for hand washing ONLY; observed pan stored in hand sink
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