- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient
- Potentially Hazardous Food (PHF) not at required temperature in cooling unit. Sliced tomatoes at 55 degrees F, food items were placed in an ice bath.
- Potentially Hazardous Food must be maintained at 135 F or above. Rice at 60 degrees F and fried potatoes at 66 degrees F. Hot food items were re-heated to 165 degrees F and held at 135 degrees F
- Food storage containers and knife stored in the hand washing sink; the hand washing sink is ONLY for hand washing
- Food packages must be labeled as specified in law. Bulk spices are not properly labeled. The source of the products is also questionable. Bulk spices cannot be used unless they are purchased from an approved source and are properly labeled.
- Store raw meats below and away from ready to eat foods
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Three compartment ware washing sink sprayer must be above the waterline (top of the sink) to prevent the back siphonage.
- Use only food establishment approved chemicals, use licensed pest control company. Residential pesticide has been discarded
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Proper manual ware washing is not being conducted. The sanitizer step is being skipped.
- Although the manager has a receipt for the food manager certification course, he has no certificate indicating that the he has passed the test
- Provide utensils with handles to dispense bulk food items
- Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an ingredient in another ready to eat food.
- Use food grade bags to store food items
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
|
02/24/2016 | 50 |
Restaurant representatives - add corrected or new information about Puerto Regio, 7030 Branching Court, San Antonio, TX »