Hot Hold (135F) "Observed all food items on steam table such as cooked beef, pork, chicken, eggs, vegetables were below required temp of minimum 135F internally- all items removed from steam table- see notes"
Approved Systems (HACCP Plans/Time as Public Health Control) Observed cooked beans held over 24 hrs. with no date marking- all items held over 24 hrs. must be date marked
Manager Demonstration of Knowledge/Certified Manager "Provide at least one trained food manager on duty at all times, person-in-charge must be able to demonstrate knowledge of food borne illness prevention"
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Observed food items stored in plastic grocery bags- store all foods in food-grade containers or storage bags
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