Potentially hazardous foods in prep area not at proper holding temperature of 135F or above. Consider addtional hot hold options to keep foods at proper temperature after cooking and before service.
229.163 (n) (2) (A) closed beverage container. All personal drinks must have a spill proof lid and straw and placed in desginated area away from food preparation.
229.166 (i) (1) (B) HWS improper use. Observed utensils in handsink. Handsink is to be only be used for handwashing only.
Observed food handlers handling ready to eat foods with their hands. Food handlers must use utensils, deli tissue, spatulas or gloves when handling cooked or uncooked ready to eat foods.
229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food.
229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods 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.
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