Cold Hold (41 F/45F) "Potentially hazardous foods must be held at 41 degrees or below; observed beef burritos at 52 degrees, cheese at 48 degrees, and sandwiches at 47 degrees sandwich cooler. Red tagged cooler."
Approved Systems (HACCP Plans/Time as Public Health Control) "Refrigerated, ready-to-eat, potentially hazardous foods held for more than 24 hours must be marked with the date the food item was prepared or the date it is to be discarded (not to exceed 7 days from the day of prepartion). Observed potentially hazardous, ready-to-eat food items in walk-in cooler with dates beyone the 7 day shelf-life."
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