Cold Hold (41 F/45F) Hold cold potentially hazardous foods at 41F or below. The off temperature PHF's (cut tomatoes 47F) & (cheese 57F) had been out of the walk in cooler for <1 hour. It was recommended that the Manager use Time as a Public Health Control. Manager decided to use time only and placed labels on these products with a 4 hour discard time for the correction. Please provide procedures for Time as a Public Health Control now that you are going to use this system.
Handwashing Facilities With Soap and Towels Provide soap at the kitchen hand sink. Manager replaced empty soap.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Wash, rinse and sanitize cookware ensuring all food residue is removed. Observed 7 hotel pans stored clean with food residue still stuck on. Manager had dish washer go through and rewash all pans ensuring they are clean to sight and touch."
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