229.164 (o) (6) (B) (ii). After proper cooling potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. Cooked chicken and egg rolls we out at room temperature and off any temperature control. These must be cooled to 41 degrees F using the proper time limits. Holding them at room temperature waiting for the final cook is not allowed unless there is a time to indicate when 4 hours off temperature control and disposal can be determined. Discard items.
229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies must be clearly labeled with the common name of the material. Spray container without the common chemical name written on the container. label the container.
* 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
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