Cold Hold (41 F/45F) Observed several containers of raw eggs sitting on back prep-table at 72F. Owner stated that eggs were delivered 1.5-hrs ago. (All potentially hazardous food items including raw eggs must be stored at 41F or less at all times)
Approved Systems (HACCP Plans/Time as Public Health Control) "No time log for potentially hazardous items held off temperature. ( Provide time logs which state the Name of the items along with the date, make time & pull time. A 4-hr time window is allowed)"
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