Cold Hold (41 F/45F) "All cold foods must be held at 41F or below. Observed raw eggs at 58F in reach in cooler. Do not sit raw eggs out on counter during preparation and cooking processes, instead place in refrigeration and pull out as needed to prevent salmonella growth."
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "There is to be no drinking in the kitchen prep area as observed during inspection. Employees shall drink only in designated areas where the contamination of exposed food, clean equipment, utensils etc or other items requiring protection cannot result. 2x"
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide a back flow device for the hose connection on the 3 compartment sink. 2x
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a thermometer for reach in cooler that is holding potentially hazardous foods such as milk, or set the internal thermometer display at bottom of cooler. 2x"
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