- 229.164 (r) (1) (A) labeled properly. Properly label bags of ice per State guidelines. Cease sale of ice until labeled. Obtain a State Manufacturer's License: www.dshs.state.tx.us
- Store raw shell egss under all foods to prevent cross contamination.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufacturer's consume-by date.
- Ensure foods for sale are not past the use by date: condemned 2 expired 6-oz ham.
- 229.166 (f) (2) (A)HWS>100F. Provide for hot and cold running water at all the sinks: handsinks @ least 100F, warewash and mopsinks @ least 110F. Cease all open food handling (bagging of ice, sale of pickles, coffee, etc) until hot water is available.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.165 (h) (2)thermometer available. Install a thermometer to cooler/s storing potentially hazardous foods.
- 229.163 (f) (2) (B) rinse clean warm H2O. Warm (100F) water must be used for handwashing and handwashing must be conducted in the handsinks only. Remove handsoap from the ware wash sink area.
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