Equipment Adequate to Maintain Product Temperature "Equipment for cooling or heating food, and holding cold or hot food shall be adequate in number and capacity to provide food temperatures cold 41Fand below Hot holding 135 F or above. Observed cook line prep reach in cooler at inside temp of 64 F. Observed ice under All food containers inside prep reach in cooler ; all PHF is maintain a temperature of 41 F and below. "
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be clean to sight and touch. Clean glue residue from food containers stacked on shelving.
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