BETO & SON REAL MEXICAN FOOD.

missing test trips on site must be have Quat test strips to verified chemical concentration

employees must use single gloves to prepared food during operational hours

missing employee health policies signatures

sanitizer buckets at floor level inside bar area must be 6 inches out the floor level to avoid cross contamination

floors behind equipment in all areas including kitchen floor area dirty with soils, debris and grease drippings clean to avoid contamination use as public health control must be clean during operat

cooking equipment dirty with encrusted grease and soils residues must be clean to avoid cross contamination

cooler units dirty inside and outside with spills, mold, food debris, sugars and grease accumulations must be clean ans sanitize to avoid cross contamination

must be have visible and working thermometers in all cooler units

equipment outside vent hood area must be repair or moved equipment inside vent hood area to avoid unlawful smells and grease contamination

dump sink at bar area: waste water pipe blocked -stagnant water on sink- waste water must be run properly to avoid contamination must be replace or repair to proper condition

soiled linen must be keep in a container with lids to avoid unlawful smells and pest harboring

shelving inside cooler unit rust and oxidize must be replace or repair to proper condition to avoid cross contamination

ceiling inside kitchen area with grease and soils accumulations must be clean to avoid cross contamination floors behind equipment dirty with litter and soils accumulations bar and kitchen area mu

missing date marks in food containers inside cooler units must be date mark food containers in all areas to avoid cross contamination

missing Quat sanitizing strips must be have Quat test trips to verified chemical concentration during operational hours

missing writing employee health policies

WI cooler at 47 F must be replace or repair to maintain proper food temperature of 40 F or below to avoid cross contamination PIC must be ensure proper ice baths on food containers to maintain p

missing bodily fluids writing procedures /spill kit

missing labels on food containers in all areas must be label food containers in all areas -bar and kitchen areas-

avocado 54'f

observed employee multi task with 1 gloves (touching towel then fired onion)

observed sanitizer bucket next to fried onion

provide cover for avocado containers, provide cover for the ice bucket

observed glasses in the hand sink

no towel allow under the cutting board

Buildup of dust and lint on return air for air conditioning system above production areas of kitchen.

Wooden board affixed to sink near dishwashing machine. Any surfaces should be nonporous and non absorbant.

Sanitizer in three compartment sink tested at less than 100ppm. Please follow manufacturer's directions on container of concentrate. Quaternary Ammonium sanitizer should be prepared with water that

Pico de Gallo showed to be 56.2°F (reaching 58°F in bottom of containers. Please when possible start with cold ingredients. Most open top reach in coolers are designed to maintain temperatures.

Fruit flies and common house flies observed. Please keep trash and food refuse covered as much as possible.

Food Products Establishment Permit issued by the City of Dallas should be posted where the public can see it. Currently it is in a folder with other records.

Raw shelll eggs stored over ready to eat cheese in reach in cooler. Please make sure that raw shell eggs and raw poultry are stored below and away from other foods.

RIC AMBIENT TEMP 50 DEGREE F

NO TOWELS UNDER CUTTING BOARD

ENSURE THERE IS NO EXCESSIVE CONDENSATION IN COOLER

SANITIZER BUCKET

SALMON 45, CEVICHE 61, CHEESE 45 DEGREE F

OBTAIN CITY REGISTRATION

FLIES OBSERVED

DISCARD DENTED CANS