Observed a water bottle next to potatoes on the prep table during the time of inspection. Employees must drink from clean, closed beverage containers with clean hands and away from food prep areas.
02/08/2016
96
Observed eight raw shell eggs being stored on the prep station countertop at a temperature of approximately 47F during the time of inspection. An employee stated that the eggs had been out of the cooler for about 20 minutes and voluntarily placed them back into the cooler to use as needed. Ensure shell eggs not treated to destroy salmonella shall be stored at 45°F or less.
Employees must eat and/or chew gum away from food preparation areas.
Employees must drink from closed beverage containers with clean hands and away from food prep areas.
Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
Have a readily accessible thermometer in all cold hold units.
Ensure employees change their gloves when they change tasks.
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