Rapid Reheating (165F in 2 hrs.) "Observed cooked and cooled chicken 1/2s being reheated on pit, taken off with internal temp of only 145F- food items cooked and cooled in est. that are reheated for service must be reheated to internal temp of 165F minimum- items placed back on to pit for further heating to 165F"
Handwashing Facilities Adequate and Accessible Observed hot water turned off to hand sink in take out area- valve turned back on
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed thermometers for both holding cabinets ( Cres Cor and Alto Sham) not working properly- provide working thermometers for these unitsObserved thermometers for both holding cabinets ( Cres Cor and Alto Sham) not working properly- provide working thermometers for these units
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