Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
03/07/2016
97
Ensure chemicals approved for commercial use are used to treat for pests in the establishment. Raid cans are not approved for commercial use.
Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
Observed an employee handling shredded cheese with their bare hands during the time of inspection. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer or control measures approved by the regulatory authority. (Refer to handout given)
11/10/2015
90
Refrigerated, ready-to-eat foods held for more then 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of 7 days.
Observed four pieces of home-made cake being sold in the establishment at the time of inspection. Food was promptly removed from shelving and will not be sold to the public. Ensure food sold in the establishment is not made in a personal home.
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