- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135 F a 70 F dentro de 2 Horas.***
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***
- Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.***
- Provide a thermometer for the reach in refrigerators. ***Proporcionar un termometro para el alcance en los refrigeradores.*** Food was transferred to a refrigerator with a thermometer
- Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an ingredient in another ready to eat food.
- Post most recent graded inspection report in customer view.
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- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***
- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods. *** El enfriamiento de los alimentos se realizara de acuerdo con el tiempo y la temperature los criterios por medio de uno o mas de los siguientes metodos basados en el tipo de comida que se enfria: (a) colocar el alimento en recipientes poco profundos; (b) separar los alimentos en porciones pequenas o delgados; (c) utilizando equipos de enfriamiento rapido; (d) remueva la comida en un recipiente colocado en un bano de agua de hielo; (e) utilizando recipientes que facilitar transferencia de calor; (f) agregar hielo como ingrediente; o (g) otros metodos eficaces.
- Cheese held at 61 degrees F.
- Fried potatoes at 98 degrees F
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink. ***Empleado de alimentos se lava las manos en un 3-comp lavabo, fregadero de preparaci?n de alimentos o trapeador fregadero.***
- Employee is dumping food in the hand sink. *** Empleado pone comida en el fregador.***
- 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; incentive programs for sick employees not to work, or control measures approved by the regulatory authority. *** Proporcione documentacion que manejando de listo a come alimentos con manos descubiertas son logrados utilizando dos o mas de las medidas de proteccion siguientes: doble mano que lava, cepillos de clavo, un sanitizer de mano; est?mulo programa para empleados enfermos no trabajar, ni para controlar medidas aprobadas por la autoridad regulativa..***
- Bare hand contact of food requires a program that includes training on: proper hand washing, when to wash hands, where to wash hands, proper fingernail maintenance, risks of bare hand contact, good hygienic practices, employee health policies, jewelry prohibition. *** Contacto de las manos desnudas de alimentos requiere un programa que incluye la capacitaci?n en: lavarse bien las manos, cu?ndo lavarse las manos, donde lavarse las manos, mantenimiento u?a adecuada, riesgos de contacto con las manos desnudas, buenas pr?cticas de higiene, las pol?ticas de salud de los empleados, prohibici?n de la joyer?a.*** Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. ***Proporcione documentacion de acciones tomadas al instruccion no es proporcionada ni los empleados siguen mano apropiada que lava politica.***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. *** Separe alimentos animales crudos durante preparacion, el asidero, y distribuir, de listo a come alimento inclusive pez crudo para el sushi, o para marisco crudo, las verduras y cocinado listo a come alimento.***
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. ***La prueba de matricula para la clase de Certificacion de Director de Alimento sera requerida para el sigue inspeccion en diez dias.***
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. ***Capitulo 13 del articulo VI (a) Un establecimiento de alimentos debera emplear al menos una persona asignada a cada turno de doce horas o menos, esta persona debera: 1. Conocer la definicion de "persona a cargo" se encuentra en las Reglas de Establecimientos Alimentarios de Texas y 2. Tener un certificado del administrador de alimentos valido y vigente expedida por el director del Departamento de Salud del Metro SA. Un establecimiento de alimentos esta en conformidad con las disposiciones de esta seccion (Seccion 13-112) cuando durante cada turno de doce horas o menos hay al menos un administrador de alimentos certificado empleado en una capacidad de supervision durante todas las horas de la manipulacion de alimentos abierta.***
- Provide a thermometer for the reach in refrigerators. ***Proporcionar un term?metro para el alcance en los refrigeradores.***
- Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***
- Post most recent graded inspection report in customer view.
- Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an ingredient in another ready to eat food.
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- Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.***
- Potentially Hazardous Food must be maintained at 135 F or above. *** El Alimento potencialmente Peligroso debe ser mantenido en 135 F o arriba.*** The fried potatoes were at 105 degrees F *** Los papas fritas eran en 105 grados.***
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. *** Separe alimentos animales crudos durante preparacion, el asidero, y distribuir, de listo a come alimento inclusive pez crudo para el sushi, o para marisco crudo, las verduras y cocinado listo a come alimento.***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Supply every hand washing sink with disposable paper towels. *** Suministre cada mano que lava fregadero con toallitas de papel para tirar. ***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. ***La prueba de matricula para la clase de Certificacion de Director de Alimento sera requerida para el sigue inspeccion en diez dias.***
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. *** Capitulo 13 del articulo VI (a) Un establecimiento de alimentos debera emplear al menos una persona asignada a cada turno de doce horas o menos, esta persona debera: 1. Conocer la definicion de "persona a cargo" se encuentra en las Reglas de Establecimientos Alimentarios de Texas y 2. Tener un certificado del administrador de alimentos valido y vigente expedida por el director del Departamento de Salud del Metro SA. Un establecimiento de alimentos est? en conformidad con las disposiciones de esta seccion (Seccion 13-112) cuando durante cada turno de doce horas o menos hay al menos un administrador de alimentos certificado empleado en una capacidad de supervision durante todas las horas de la manipulacion de alimentos abierta.***
- Provide a thermometer for the reach in refrigerators. ***Proporcionar un term?metro para el alcance en los refrigeradores.***
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