Cold Hold (41 F/45F) "Potentially hazardous foods must be held at 41 degrees or below (eggs at 45 or below) observed eggs on prep rail at 54 degrees. PIC informed me that cooler is not working properly, other PHF items were on ice."
Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking to potentially hazardous ready-to-eat foods (including commercially processes PHF) held in walk-in cooler for more than 24 hours; observed prepared foods without date marking.
Manual/Mechanical Warewashing and Sanitizing Ensure dish machine is properly dispensing sanitizer; observed no detectable level of sanitizer at dish machine. Red-tagged dish machine
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