Hot Hold (135F) "Observed cooked kolaches containing meat and cheese in both holding units that had internal temperature of product at less than 135F- ranging fro, 99-125F - items reheated in oven- see note"
Proper Handling of Ready to Eat Foods Observed employee handling ready-to-eat pastries with bare hands during cream-filling process- provide use of barrier such as gloves or tissues
Handwashing Facilities With Soap and Towels Provide hand drying device to main prep hand sink-dispenser out of paper towels
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