229.164 (o) (6) (B) (ii). Raw Beef inside RIC, 47F Degrees. Needs to be 41F Degrees or colder.
229.167 (p) (5) use of wrong sinks. Do not store or place dishs inside of mopsink.
229.163 (n) (1) eat.drink.smoke.. All personal drinks must have lids and straws.
229.166 (i) (1) (B) HWS improper use. Do not place items inside of HWS.
229.164 (o) (7) (A) consume by date (prepared). All cooked PHF food inside of cooler over 24hrs. Needs to be properly date labeled.
Establishment must have a certified food manager on site.
229.165 (h) (2)thermometer available. All coolers with PHF food, must have thermometers inside of them.
229.165 (m) (1) (A)not clean. Clean inside of RIC.
Ch 13, Art II, section 13-26 Display permit. Copy of most recent Health Inspection report must be posted for customer view.
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229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Shrimp 47F Degrees, in cold hold unit. Raw Chicken 50F Degrees in cooler.
229.164 (r) (1) (A) labeled properly. All containers of food, must be properly labeled with common/generic name of food product.
229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store uncovered raw meats over vegetables.
229.166 (f) (2) (A)HWS>100F. All HWS's must have working hot water. Hot water must reach at least 100F Degrees.
229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
229.167 (e) (2) no soap. All HWS's must have hand soap.
Establishment must always have at least one person on duty with a Food Manager Certification.
229.165 (h) (2)thermometer available. All coolers with PHF food, must have working thermometers.
229.165 (m) (1) (A)not clean. Clean inside of RIC's.
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