Hot Hold (135F) "All potentially hazardous food held inside hot holding must maintain a temperature of 135 F or above. Observed pork at 113 F, chicken strips,110 F, beef 111 F; manager explains that all items was just placed inside hot holding. Corrective action: rapid reheating."
Toxic Items Properly Labeled/Stored/Used "Keep all toxic chemical spray bottles in a designated area; away from food, food prep area, and single use items. Observed chemical spray bottle stored above food items that are being thawed inside prep sink. "
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