Cooked potentially hazardous foods not cooled from cook temperature to 70°F within 2 hrs. Foods then must be cooled from 70F to 41F within 4 hours.
229.167 (d) (10) home made. Home kitchen must not be used for conducting food establishment operations. All foods must be made at establishment.
Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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