229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw fish over vegetables.
03/22/2016
96
229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Fish 47F Degrees, shrimp 53F Degrees.
Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted where it is easily viewable by general public.
10/20/2015
92
229.164 (r) (1) (B) (i) common name. All food products, stored in containers need to be properly labeled with common/generic name of food product.
229.164 (e) (1) (D) (ii)Bare hand documentation. If establishment is allowing bare hand contact of ready to eat foods, establishment must provide proper bare hand contact paperwork.
Food Handlers using bare hand contact cannot wear jewlery on wrist. Only approved braclet is a medical braclet.
229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Shrimp, at 49F Degrees.
229.167 (e) (2) no soap. All HWS's must have hand soap.
229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
Establishment does not keep copy of their oyster tags. Establishment must keep all oyster tags.
Establishment must always have at least one person on duty with a Food Managers Certification.
229.165 (d) (1) (A)smooth. Cease using black bowls for oysters. These bowls are absorbant. Only apporved equipment to be used in establishment must all be smooth, non-absorbant, and easily cleanable.
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