Cold Hold (41 F/45F) Potentially hazardous foods must be held at 41 degrees or below (eggs 45 or below) observed eggs on prep table at 66 degrees.
Approved Systems (HACCP Plans/Time as Public Health Control) "Provide daily time log for kolaches, croissants, and tacos; observed no time log available for these items. Time log should be kept DAILY and must record the time items were place in display case and the time they are discarded."
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometers to reach-in coolers; observed coolers without thermometers
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