Cold Hold (41 F/45F) "Cold hold potentially hazardous food at 41F or lower to prevent foodborne illness. Items can be put on time logs and foods discared at 4 hours or less - if using time, provide a written procedure."
Hot Hold (135F) "Hot hold potentially hazardous food at 135F or higher to prevent foodborne illness. Observed internal temperature of chicken wings 94F and 103F, baked chicken at 127.3F, sausage at 123F in the meat area case. "
Approved Systems (HACCP Plans/Time as Public Health Control) See below...
No Evidence of Insect Contamination Treat for live flies observed to prevent contamination. Air blowers at the front doors are recommended.
Toxic Items Properly Labeled/Stored/Used "Store all chemicals away from food, food storage and single use items to prevent contamination. Observed a sanitizer bucket on top of a food prep counter and various chemical spray bottles stored with single use items. "
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