Al Chile

*34 Outer openings:closing holes, gaps

seal the front door and back door properly

*18 Toxic items labeling-non original container

proper labeling of chemical bottles

*21 RFSM - Not On Site

RFSM not on site

*46 Physical Facilities Premises

fix cold water tap on hand washing sink

*10 Equipment and Utensils Sanitization

washing dishes only by water, no sanitizing

*43 Light - 50 foot : Food and utensils area

light bulb of venter hood needs to be replaced

*45Physical Facilities Floors,Walls,Ceilings

fix the ceiling tiles of the kitchen

*47 Handwashing signage

no hand washing sign

*19 Water & Plumbing in good repair- per code

establishment using catch bucket to collect waste water from ice machine, install proper plumbing

*28 Date marking > 24 hrs,on site,temp 41F

date mark packaged salsas

*29 Food thermometers provided and accessible

provide food thermometer

*42 Dirty nonfood contact surfaces

clean grease off vent hood, clean ceiling tiles

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

faucet of hand sink not functioning turn on

*47 Handwashing signage

post hand wash signs at hand sink

*02 Cold Hold (41øF/45øF or below)

ESTABLISHMENT RE-SERVING SALSA IN BOTTLES, SALSA NOT COMMERCIALLY MADE AND MUST BE STORED/KEPT IN REFRIGERATION.

*27 Cooling method, criteria - placing the food in shallow pans

OBSERVED FAJITA MEAT COOLING IN DEEP PANS, USE SHALLOW PANS TO EFFECTIVELY COOL FOODS.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COOLING FOODS LEFT UNCOVERED. COVER TO PREVENT POTENTIAL CONTAMINATION.

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

HAND SINK NEXT TO PICK UP DOOR IS NOT FUNCTIONING. MUST HAVE RUNNING COLD/HOT WATER.

*47 RFSM Certificate - Not Display

REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS.

*45 Premises shall be maintained in good repair

OBSERVED SMALL HOLES ON WALLS AND UNFINISHED OUTLETS. REPAIR.

*42 Dirty nonfood contact surfaces

SMALL GRIME BUILD UP ON STORAGE SHELVES, GRIME UNDERNEATH EQUIPMENT. CLEAN.

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK SALSA THAT ARE PACKAGED IN KITCHEN(LABEL CONTAINER)

*47 RFSM Certificate - Not Display

REGISTER AND POST FOOD MANAGER CERTIFICATE.

*45 Premises shall be maintained in good repair

OBSERVED DAMAGE FLOOR TILES, WATER DAMAGED CEILING TILES, AND EXPOSED CEILING. REPAIR.

*18 Restricted use pesticides

OBSERVED RAID MULTI INSECT HOUSE SPRAY IN KITCHEN, REMOVE FROM ESTABLISHMENT.

*37 Storing the food at least 15 cm (6 inches) above the floor

OBSERVED BAGGED ONION ON FLOOR, STORE 6" MINIMUM OFF FLOOR.

*47 Conditions of Permit-in use of food equipment

provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*45 Premises shall be maintained in good repair

observed damaged floor tiles and missing ceiling tiles in back area. repair.

*42 Floors/walls/ceiling/nonfood dirty

observed grime on floors, clean.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed eggs stored above RTE food in reach in cooler, arrange to prevent cross contamination

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink, hand sink is for hand washing only.

*39 Equip sealed if it is exposed to spillage

gaps observed at hand sinks, properly seal.

*11 Food not re-served after being served or sold to consumer

observed salsa squeeze bottles being re-served after each use.

*37 Storing the food at least 15 cm (6 inches) above the floor

observed food packages on floor, must be 6" off floor.

*45 Premises shall be maintained in good repair

observed water damaged ceiling tiles and missing floor tiles in back area, repair.

*39 Store equipment & utensils in a clean, dry place

observed clean utensils being stored in wire shelve that has build up of grimet, clean shelve.

*28 Date marking > 24 hrs,on site,temp 41F

observed food in reach in cooler not date mark with date of production/sliced. date mark

*10 Chlorine sanitizer concentration, minimum temp.

chlorine sanitizer observed at 200+ PPM. needs to be between 50-100PPM. COS.

*21 RFSM - Not On Site

RFSM not onsite.

*22 Accredited food handler certificate - 60 days

Texas Food handler cards not onsite.

*20 Grease Trap Tickets

No grease trap tickets available onsite. have available at all times at premises.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

no available pest control records available onsite. have available onsite at all times.

*34 Remove dead/trapped pests

observed dead roaches on light shields, remove.

*42 Floors/walls/ceiling/nonfood dirty

observed soiled walls in back kitchen area.

*45 Premises shall be maintained in good repair

observed missing cove base, damaged floor tile, and damaged ceiling tile on back hallway. repair. observed broken seal on hand sinks and on 3 comp sinks, repair.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

observed in use utensils stored in room temperature water. if storing in water, water must be at 135F or above.

*42 Dirty nonfood contact surfaces

observed shelves with dust accumulation, clean.

*41 Food storage containers, identified with common name of food.

observed squeeze bottle with food not labeled. label.

*18 Toxic items labeling-non original container

spray bottle with chemical not labeled.

*37 Storing the food at least 15 cm (6 inches) above the floor

boxes of tortillas and onions observed stored on floor, store 6" above floor.

*43 Clean vent syst:Intake/exhaust air ducts

observed intake vents covered with dust throughout establishment, clean.

*20 Grease Trap Tickets

RFSM was not able to produce Grease Trap tickets.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Pest control tickets not onsite.

*34 Remove dead/trapped pests

observed dead pest on light shields. remove.

*28 Date marking > 24 hrs,on site,temp 41F

missing date marks on salsa and diced onions, and on prep raw protein. DATE MARK ALL FOOD IN REACH IN COOLER.

*45 Premises shall be maintained in good repair

missing wall base on walls, repair. Establishment is doing construction but establishment should still prevent harboring conditions of pest.

*37 Storing the food at least 15 cm (6 inches) above the floor

bag of onions stored on floor. store off floor minimum 6" off floor.

*43 Clean vent syst:Intake/exhaust air ducts

dust on exhaust vents. clean

*47 Conditions of Permit-in use of food equipment

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*34 Controlling pests. Eliminating harborage conditions

missing cove base throughout establishment, repair to prevent pest from hiding in walls.

*41 Food storage containers, identified with common name of food.

squeeze bottle with water not labeled, LABEL

*31 No soap at handsink

not soap available in restroom, provide.

*39 Keep utensils handles upright or protected

using cup without handle as a scoop, provide a handled utensil.

*45 Premises shall be maintained in good repair

replace water damaged ceiling tiles.

*28 Date marking > 24 hrs,on site,temp 41F

multiple container in reach in cooler not date marked. date mark food.

*42 Floors/walls/ceiling/nonfood dirty

clean underneath equipment and soiled ceiling tiles.

*11 Food not re-served after being served or sold to consumer

re serving salsa in squeeze bottles, salsas are given back and then reused.

*10 A chemical sanitizer used: contact times criteria

not using sanitizer to wipe down food contact surfaces, provide sanitizer bucket.

*31 Individual, disposable towels

provide paper towels at hand sink located next to 3 comp sink.

*46 Covered waste receptacle for women's restroom

provide covered waste container in restroom.