Approved Systems (HACCP Plans/Time as Public Health Control) Provide proper dates and time log daily for each tray of potential hazardous food located in display case. Observed a taped strip of paper with times marked but without date and the name of the product.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide backflow prevention nozzle and provide hook for hose outside of the sink. Observed hose hanging in the sink without a backflow and no air gap.
Toxic Items Properly Labeled/Stored/Used "Remove all medicine, personal hygiene items such as toothpaste, tooth brush, shampoo from prep/cooking area. Observed toothpaste, toothbrush, shampoo, and medicine from over three compartment sink."
Manual/Mechanical Warewashing and Sanitizing Use 50 to 100 PPM of chlorine for sanitation solution. Observed 0 PPM of Chlorine sanitizer being used.
Thermometers Provided/Accurate/Properly Calibrated (2C) Obtain the correct food thermometers to test food cooking temperatures. Observed Inaccurate food thermometer being used for temperature reading.
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