Cross-contamination of Raw/cooked foods/Other "Keep all potentially hazardous foods protected by using packages, covered containers or wrappings. Observed boudain stored unprotected in the reach-in freezer."
Approved Systems (HACCP Plans/Time as Public Health Control) "When using Time as a Public Health Control, provide written times when the ready-to-eat, potentially hazardous foods were removed from temperature control. Then provide a four hour discard time so you will know when any uneaten product should be thrown away. Provide times for potentially hazardous foods that is being held off temperature."
Handwashing Facilities Adequate and Accessible Keep all items out of handwash sinks.
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