Angelica's Mexican Restaurant

*18 Toxic items labeling-non original container

observed no labeling on bleach bottle and sanitizer over 200ppm

*29 Food thermometers provided and accessible

thermometer missing on rif and ric

*35 Jewelry Prohibition

observed employees wearing ear rings while cooking

*41 Food Label - Bulk food w/ manufatuter labeling

observed no labeling on bulk food container

*42 Dirty nonfood contact surfaces

venter hood needs cleaning to all grease and food debris

*45Physical Facilities Floors,Walls,Ceilings

repair celings in kitchen

*47 Handwashing signage

provide hand washing sign on hand sink

*39 Air-drying required after cleaning & sanitiziing

Allow clean dishes time to air dry.

*15 Contact RTE Products w/ Bare Hands

Observed employee using bare hands, not using gloves.

*24 Food Labeling- with common name of the food

Label squeeze bottles(mayo).

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

Rice cooling at room temperature (120 Degrees F). Must use correct method(RIC/Shallow Containers).

*18 Use toxics according to additional condition

Observed chlorine at 3 compartment sink observed at 200 ppm.

*32 Equipment and Utensils Durability and Strength

Do not reuse single use containers, use food grade.

*42 Dirty nonfood contact surfaces

Clean vent-a-hood filters as often as needed.

*45 Lockers to be used to store personal items

Properly store personal items in the small kitchen area.

*31 Handwashing lavatory - used for other purpose

Observed food being prepped in hand sink, hand sink only used for handwashing

*34 Pest Control

Observed flies near left out food, remove attractant (garbage)

*32 Equipment and Utensils Multiuse Materials durable

Observed rice lined with plastic bags, remove plastic bag

*42 Dirty nonfood contact surfaces

Clean venthood (grease buildup)

*21 RFSM - Not On Site

RFSM certificate needed for all managers on duty

*35 Hair Restraints effective

No hairnet being worn by employees

*39 Store all equipment & utensil covered or inverted

Invert utensils (forks) to prevent contamination

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometer for commercial RIC (no outside reading)

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

Date mark cut up veggies and fruit in RIC

*10 Q.A. PPM - follow manufacturer's direction

Measured 0 ppm of sanitizer at 3-compartment sink, conc. of sanitizer must be between 50-100 ppm (bleach)

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Observed eggs above RTE food (rice), eggs that are raw must be on the lower part of the shelves

*02 Cold Hold (41øF/45øF or below)

Observed chicken at 59.1 F, cold holding of food must 41 F or lower

*10 Chlorine exposure time table

NO CHLORINE SANITIZING BUCKET IN USE AT THE TIME OF INSPECTION

*02 Cold Hold (41øF/45øF or below)

RAW EGG: 59.2 F

*03 Food products not maintained at 135øF or above

COOKED FAJITA 60.5 F

*21 RFSM - Not On Site

EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER CERTIFICATE

*22 Accredited food handler certificate - 60 days

PROVIDE DOCUMENTATION OF FOOD HANDLER CERTIFICATE FOR ALL KITCHEN STAFF

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*42 Floors/walls/ceiling/nonfood dirty

DIRTY SOILED KITCHEN FLOORS / FOOD DEBRIS

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES ( WOMEN RESTROOM )

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

*46 Physical Facilities Premises

*15 Bare hands contact with ready-to-eat foods

OBSERVED MAIN LINE COOK WORKING ON GRILL WITHOUT GLOVES

*14 When to wash hands before donning new gloves

COOK NOT WASHING HANDS PRIOR TO WEARING GLOVES

*46 Covered waste receptacle for women's restroom

NO COVERED TRASH CANS IN THE WOMEN'S RESTROOM

*42 Dirty nonfood contact surfaces

DIRTY VENT HOOD FILTERS

*31 Handwashing lavatory - used for other purpose

FOOD CONTAINER BEING STORED IN THE KITCHEN HAND SINK

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET ( FRONT REACH IN COOLER )

*47 Handler-Certificate Not on site

ONE EXPIRED FOOD HANDLER CERTIFICATE

*29 Cold/hot hold unit thermometer easily viewable

UNABLE TO LOCATE A THERMOMETER IN THE REACH IN COOLER IN THE DINING ROOM

*02 Cold Hold (41øF/45øF or below)

SALSA: 48.0 F

*15 Contact RTE Products w/ Bare Hands

BARE HAND CONTACT OBSERVED WITH READY TO EAT TORTILLA CHIPS

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE

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

COOKED RICE RESTING ON THE FLOOR

*42 Dirty nonfood contact surfaces

VERY DIRTY REACH IN FREEZER DOOR GASKETS

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENTS ( MENS RESTROOM )

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES DUE TO MOISTURE

*02 Cold Hold (41øF/45øF or below)

RAW EGGS ON COUNTER AT 59.6 F

*10 Chlorine exposure time table

SANITIZING WATER IN THE THREE COMPARTMENT SINK WAS LESS THAN 50 PPM

*31 Handwashing lavatory - used for other purpose

LARGE CONTAINER OF MASA RESTING INSIDE THE KITCHEN HAND SINK

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET

*42 Dirty nonfood contact surfaces

CLEAN UPPER REACH IN FREEZER DOOR GASKET ( IN THE BACK OF THE KITCHEN )

*46 Physical Facilities Premises

CLEAN THE TOILET BOWLS IN THE MEN'S RESTROOM

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES DUE TO MOISTURE

*47 Handwashing signage

HAND WASH SIGN NEEDED FOR THE KITCHEN HAND SINK THAT IS MISSING ONE

*15 Bare hands contact with ready-to-eat foods

OBSERVED COOK HANDLING READY TO EAT FOODS WITH BARE HANDS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*02 Cold Hold (41øF/45øF or below)

RAW EGGS SITTING OUT AT 64.7 F ( ROOM TEMPERATURE ON COUNTER )

*31 No soap at handsink

SOAP NEEDED IN THE EMPLOYEE RESTROOMS

*42 Dirty nonfood contact surfaces

VENT HOOD FILTERS NEED CLEANING ( BUILD UP PRESENT )

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES DUE TO MOISTURE

*46 Physical Facilities Premises

FECAL MATTER ON THE TOILET BOWL SURFACE ( MEN'S RESTROOM)

*47 Handwashing signage

HAND WASH SIGNS NEED TO BE PROVIDED AT ALL HAND SINKS MISSING THEM

*6 Discard PHF is exceeds time/temp combinations

COOKED FOOD ITEMS HELD BEYOND SEVEN CALENDAR DAY HOLD TIME

*31 Handwashing lavatory - used for other purpose

LARGE CONTAINER OF TORTILLA DOUGH RESTING INSIDE KITCHEN HAND SINK

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET ( KITCHEN COOLER)

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN PERSONAL EMPLOYEE DRINKS IN KITCHEN ( EVIDENCE OF EATING )

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON FOOD PREPARATION SURFACES ( NOT IN BUCKET )

*42 Floors/walls/ceiling/nonfood dirty

HEAVY BUILD UP ON THE KITCHEN VENT HOOD FILTERS

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*47 Handwashing signage

HAND WASH SIGNS NEEDED IN THE RESTROOMS

*02 Cold Hold (41øF/45øF or below)

DICED TOMATOES: 46.5 F

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES IN THE ESTABLISHMENT

*42 Dirty nonfood contact surfaces

CLEAN / REMOVE FOOD DEBRIS FROM THE FRONT REACH IN COOLER

*32 Damaged Equipment

BROKEN FRONT REACH IN COOLER GASKET ( KITCHEN)

*10 Chlorine exposure time table

NO SANITIZING BUCKET WITH BLEACH CONCENTRATION MADE AT THE TIME OF INSPECTION

*06 Discard TCS if date marked exceeds temp & time

COOKED FOOD ITEMS HELD IN STORAGE BEYOND SEVEN DAYS

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE WOMEN'S RESTROOM

*36 Cloths in-use for wiping between uses stored

WET SANITIZING TOWEL NOT STORED IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET

*31 Handwashing lavatory - used for other purpose

KITCHEN HAND SINK FULL OF DISHES

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE ( DINING ROOM)

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

CORD FROM A PERSONAL CELL PHONE CHARGER RESTING ON READY TO EAT BREAD

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN PERSONAL EMPLOYEE DRINKS IN KITCHEN ( COFFEE IN A CUP)

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL KITCHEN STAFF

*42 Dirty nonfood contact surfaces

REMOVE DUST FROM THE CEILING IN THE KITCHEN

*34 Insect control:prevent dead insects from food

FLIES FLYING AROUND KITCHEN

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD

*28 Do not exceed manuf. use by date

COOKED FOOD ITEMS NOT DATE MARKED (REACH IN COOLER)

*31 Handwashing lavatory - used for other purpose

MASA (TORTILLA DOUGH) RESTING INSIDE THE KITCHEN HAND SINK

*35 Hair Restraints effective

FOOD WORKERS NOT WEARING HAIR RESTRAINTS UPON ARRIVAL

*42 Dirty nonfood contact surfaces

REMOVE DUST FROM THE FAN COVERS (REACH IN COOLER) CLEAN THE FILTERS UNDER THE VENT HOODS

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE (DINING ROOM)

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWLS (RESTROOMS)

*19 No Hot Water / Water heater 50 gallon min.

HOT WATER: 103.8 F MUST REACH 110.0 F AT ALL TIMES OF OPERATION

*29 Sanitizing solutions, testing devices

missing sanitizer solutions in kitchen sanitizer bucket 50 ppm detergent bucket solution missing

*22 Handlers-Certificate Not On Site

missing employee handler cards

*45 Clean facilities as often as necessary.

need clean under and behind equipment

*12 A food employee shall comply with an exclusion or RESTRICTION

*47 RFSM Certificate - Not Display