Antojito's Jalisco

*10 Clean Sight and Touch

Can opener blade dirty

*22 Washing hands only at a designated hand sink

Employee seen washing hands in 3-compartment sink

*31 Handwashing lavatory - accessible

Keep hand sinks accessible

*32 Maintain in Good Repair

replace can opener blade

*35 Jewelry Prohibition

Employee seen with bracelets>must remove

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

can opener blade rusted

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

If leaving utensils in bulk ingredients must have a handle & be above food line

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler

*21 RFSM - Not On Site

No RFSM on site>must have a food manager on site when open

*31 Individual, disposable towels

Provide paper towels at hand sink

*32 Equipment and Utensils Durability and Strength

Do not use aluminum foil to line shelves

*34 Outer door: solid,selfclosing,tightfitting

Fix/close gaps in rear exit

*39 Equipment in good repair and proper adjustment.

Properly adjust vents on coolers that keep ice cream/fruit

*42 Dirty nonfood contact surfaces

Clean filters in vent hood of excess grease

*43 Clean vent syst:Intake/exhaust air ducts

fan covers inside WI cooler units dirty with dust, soils and grease accumulations must be clean to avoid cross contamination

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

squeeze bottles missing date marking must be have date marks on food containers in all areas

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at prep service areas sanitizer buckets must be available during operational hours at prep service areas with a 100 ppm chlorine concentration to sanitize all food surf

*47 Permit/license posted

front name don't match permit holder also permit is missing must be have proper name change on health permit and permit must be visible to verified information

*44 Soiled receptacles and waste handling units cleaned

drain receptacles with soils, litter and food debris must be clean to avoid pest harboring and contamination

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*02 Outfitter-Food Temperatures (Cold).

hold cold inside RI cooler units front area at 47 F to 51 F must be replace, repair or adjusted to maintain food temperature of 40 F or below

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

Chorizo stored above bread.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Remove foil as shelf liner.

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

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

ice scoop

*45 Clean facilities as often as necessary.

floors behind equipment dirty must be clean behind equipment to avoid contamination

*39 Equipment in good repair and proper adjustment.

some cooler units broken seals and frames must be repair to have equipment in good condition

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

cooler units dirty inside and outside must be clean to avoid contamination also sanitize after been clean

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*34 Windows or doors protected against the entry criteria - air curtain

missing pest air curtain back exit door must be be have an air curtain to prevent pest entry as public health control

*24 Food Labeling- with common name of the food

missing labeling in all squeeze containers must be have label in all food containers

*29 Sanitizing solutions, testing devices

missing sanitizing buckets at kitchen and prep area must be have sanitizer buckets at front area and kitchen area as public hazard control

*18 Equipment and Utensils Multiuse Materials-safe

recycle non commercial food containers must be use approved commercial containers use as public health control

*29 Sanitizing solutions, testing devices

missing sanitizing solutions must be had sanitizer buckets 100 ppm Chlorine 3c sink 50 ppm

*22 Handlers-Certificate Not On Site

missing food handler cards

*24 Food Labeling- with common name of the food

missing food labeling squeeze bottles and back floor food containers seeds bags without label must had food labels in all food containers and CTS food bags prepared on site

*21 PIC ensures employees are properly sanitizing equi

PIC need to ensure use of sanitizing solutions

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

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

missing writing employee health policies

*45 Clean facilities as often as necessary.

walls dirty must be clean properly

*28 Date marking commercially prepared of RTE/PHF

DATE MARK FRUIT AND JELLO CUPS AT ALL TIMES

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED AND FILLED (FRONT HAND SINK)

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED

*42 Dirty nonfood contact surfaces

CLEAN THE GASKETS OF THE REACH IN COOLERS CLEAN THE VENT HOOD FILTERS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE DUSTY INTAKE VENTS IN THE ESTABLISHMENT

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

REPLACE THE DAMAGED CEILING TILES IN THE ESTABLISHMENT

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE EMPLOYEE RESTROOM

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

EGGS STORED ABOVE RAW BEEF IN THE REACH IN REFRIGERATOR

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE REACH IN REFRIGERATOR (HEAVY DUST AND MOLD PRESENT) REMOVE DUST FROM THE TOP GASKETS OF THE REACH IN REFRIGERATOR

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT OF THE RESTROOM (SOIL AND HAIR PRESENT)

*38 Thawing. under running water criteria

RAW BEEF RESTING IN THE THREE COMPARTMENT SINK NOT COMPLETELY SUBMERGED IN WATER AND UNDER RUNNING WATER

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE THE DUST BUILD UP FROM THE DUSTY INTAKE VENTS IN THE DINING AREA OF THE FOOD ESTABLISHMENT

*47 Other Violations

TIGHTEN GASKET AT THE BACK HAND SINK

*28 Do not exceed manuf. use by date

EXPIRED REFRIGERATED STARBUCKS ICED COFFEE

*43 Light bulbs, light shields provided

PROVIDE BETTER LIGHTING FOR THE DARK SPACE IN THE DRY STORAGE AREA (NO ADEQUATE LIGHTING CURRENTLY)

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

REPLACE DAMAGED CEILING TILES THROUGHOUT THE ENTIRE FOOD ESTABLISHMENT

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*32 Damaged Equipment

BROKEN REACH IN REFRIGERATOR GASKET REPAIR AS SOON AS POSSIBLE

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

PERSONAL CELL PHONE IN THE FOOD PREPARATION AREA

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETERS FOR ALL COOLING UNITS MISSING THEM IMMEDIATELY