Provide adequate refrigeration. OBSERVED SERVICE LINE COOLER READING 47F DEGREES. ALL REFRIGERATION UNITS TO BE 41F DEGREES OR BELOW.
229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. OBSERVED DIFFERENT LUNCH MEATS IN WALK-IN COOLER WITHOUT AN EXPIRATION DATE OR CONSUME BY DATE. ALL LUNCH MEATS TO HAVE A DATE (EXPIRATION/CONSUME BY).
Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. OBSERVED A CONTAINER IN ICE FOR CUSTOMERS AT BAR AREA. DISCONTINUE PLACING ANY ITEM IN ICE FOR CUSTOMERS EXCEPT ICE SCOOP.
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229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. SUPPLY ALL HANDWASHING SINKS WITH PAPERTOWELS (HOLDER).
229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. KITCHEN HANDSINK HAS SOAP BUT CAN'T USE A BULK DISPENSER THAT EMPLOYEES HAVE TO TOUCH CONTAINER. FRONT HANDWASHING SINK HAS NO SOAP AT ALL. SUPPLY ALL HANDWASHING SINKS WITH SOAP THAT DISPENSES.
Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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