Cold Hold (41 F/45F) Provide the product inside the reach in cooler to be at least 41 F and the air temperature must be at least 41 F as well. Food inside the cooler was observed at 48 F.
Proper/Adequate Handwashing All employees shall wash hands with soap and hot water. Observed an employee rinsing his hands with water.
Approved Systems (HACCP Plans/Time as Public Health Control) The cooked kolaches were observed holding in the display case at 75 F without a time/temperature control measures. All PHF must have a time if held outside of refrigeration and display time at room temperature not tot exceed 4 hours
Toxic Items Properly Labeled/Stored/Used Store all medicine and chemicals in a designated area away from food and prep areas. Observed medicines stored above the mixer in the kitchen and cleaning agents on rack over food in pantry room.
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager to be present during all operations including prep. A certified food manager was not present at the time of the inspection.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Provide all food contact surfaces to be clean. Observed build up on the sifter stored inside of the flour bin.
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