Approved Systems (HACCP Plans/Time as Public Health Control) Provide time stickers to monitor potentially hazardous foods that are held off temperature (between 41*F and 135*F). Observed bucket of raw shell eggs at 59*F without time sticker on food prep table. PIC stated eggs were stored at room temperature while waiting to be cooked (for no more than 4 hours). Eggs were stored in cooler.
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a visible, working thermometer to cooling units holding potentially hazardous foods to monitor ambient cooler temperature. Observed no thermometer in prep cooler holding cheese and sliced tomatoes. "
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