Observed cut produce, ham slices and cheese being held in cooler at 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
Observed raw beef stored over vegetables and precooked sausage being stored in same container as raw pastor. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
Ensure to follow date labels and replace date labels with correct labels. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
Food must be protected from contamination by storing in a covered container, wrappings or packages.
Provide paper towels at all hand sinks.
Observed rodent feces in back storage. ensure to thoroughly clean and sanitize shelving in back storage. Ensure that missing ceiling tiles are replaced in storage.
Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
Discontinue using household grade pest control chemicals in food establishment.
Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm). Provide chlorine test strips.
Do not store medications or vitamins near food prep or food storage areas including dishwares.
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