Cold Hold (41 F/45F) "Observed tray o raw shell eggs on counter held at 75F, Cooked potatoes held at 76F- Potentially hazardous foods shall be maintained at 41F or below- items moved to refrigeration"
Cross-contamination of Raw/cooked foods/Other "Observed raw eggs on shelf above ready-to-eat foods(fruit) in prep cooler, Raw egg French toast mixture on shelf in cooler above desserts- Store raw foods separate from and below any ready-to-eat foods to prevent cross contamination"
Approved Systems (HACCP Plans/Time as Public Health Control) "Observed prepared and commercial items that are held over 24 hrs. in walk-in cooler without any date marking- all commercially prepared foods removed from packaged and foods prepared in-house that are held over 24 hrs., must be date marked not to exceed a 7 day shelf life- items were marked on-site"
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