Establishment needs to make sure and keep pork tamales at a hot hold of 135 degrees F after the initial cooking phase; items have been off temperature for 2 and one half hours and were reheated to 165 degrees F for at least 15 seconds. 229.164 (o) (6) (A) PHF>135.
229.168 (d) (2) (A) (ii) not according to label; Will need to remove all raid products, since these are designed to be used only in a residential environment(check manufacturer's instructions on container; only use products that are commercialized or say for use in a restaurant/food establishment).
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