Establishment had many prepared, refrigerated, potentially hazardous food items off temperature; need to make sure that all refrigerated, potentially hazardous food items are kept at 41 degrees F and below; food items condemned
Need to make sure that all potentially, hazardous foods are kept at 135 degrees F and above when holding hot(picadillo); food item had not been off temperature for more than 4 hours; reheated to 165 degrees F for at least 15 seconds. 229.164 (o) (6) (A) PHF>135.
Need to provide preparation dates for all prepared, refrigerated, potentially hazardous food items and also provide use by/discard by dates if these type of food items are kept longer than 24 hours at facility(ie rice, beans, meats). 229.164 (o) (7) (A) consume by date (prepared).
Will need to make sure that at least one employee is food manager certified and physically present during all hours of operation.
Provide a thermometer for reach in freezer. 229.165 (h) (2)thermometer available.
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