- 229.164 (o) (6) (A) PHF>135; Establishment needs to make sure and maintain cooked, prepared, tcs foods(time/temperature control for safety of food)(chorizo was at 113 degrees F); product was reheated to 165 degrees F within 15 seconds.
- Keep all chemicals away from small single service trays. 229.168 (c) (1) toxics stored.
- Food permit expired(12/2015)
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03/01/2016 | 89 |
- Make sure to provide a thermometer for small reach in cooler holding salsa/drinks. 229.165 (h) (2)thermometer available.
- Clean out interior of microwave(dirty). 229.165 (m) (1) (A)not clean.
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10/29/2015 | 94 |
- Establishment will need to make sure and provide use by/discard by dates for all prepared, refrigerated, potentially hazardous food items kept longer than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
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07/17/2015 | 96 |
- 229.167 (e) (3) (A) no towels; Provide paper towels by employee handwashing sink.
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04/08/2015 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared); Label all refrigerated, potentially hazardous foods(ie meats, rice, refried beans, etc.) prepared and kept at facility for more than 24 hours with a use by date, not to exceed 7 days, if temperature of food items is kept at 41 degrees F and below.
- 229.167 (e) (2) no soap; Make sure to always provide handsoap at employee handwashing sink.
- Make sure to always post food permit in a viewable area to the public
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01/27/2015 | 90 |
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