Botanas Rakis

*02 Cold Hold (41øF/45øF or below)

fruit containers 53 F prepared water 54 F RI cooler unit 53 F must be have proper food temperature 40 F or below

*29 Sanitizing solutions, testing devices

missing sanitizing solutions 50 ppm Chlorine concentration at 3c sink 100 ppm Chlorine concentration at sanitizer bucket

*25 HACCP Plan Record to be maintained

missing proper haccp plan for raw prepared food must have haccp plan for raw prepared food

*34 Pest control-routine inspections for

missing current pest control ticket must be have pest control ticket

*24 Food Labeling- with common name of the food

missing food labeling on food containers must be have food labeling on food containers

*47 Handwashing signage

missing hand wash only signed must be have signed for hand wash only at hand sink

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have current FSM registered with the city

*39 Equipment in good repair and proper adjustment.

RI cooler unit 53 F must be replace or repair to provide proper food temperature of 40 F or below

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

missing date marking on all food containers must be have date mark on all food containers

*33 Manual ware washing, sink compartment requirement

must allow clean dishes time to air dry

*45 Drying Mops-air dry

properly hang wet mops

*18 Toxic items storage adjacent to food/utensils

chemicals stored next to food

*10 Chlorine sanitizer concentration, minimum temp.

bleach sanitizer measured over 200ppm

*40 Handle & dispense of cleaned utensils, single-use

invert single service items when in storage

*34 Pest Control

flies observed inside the establishment

*20 Grease Trap Tickets

provide current grease trap trip ticket invoice - at once!

*31 Individual, disposable towels

no paper towels at hand sink - restroom

*34 Exterior walls:protection

provide weather stripping underneath the front door

*07 Food safe, good condition, unadulterated, and honestly presented

mangonada/strawberry dipped in chocolate stored inside of reach-in-freezer -- in wait area/not labeled properly

*29 Sanitizing solutions, testing devices

missing sanitizing solutions sanitizer bucket 100 ppm sanitizing solutions 50 ppm

*34 Pest control-routine inspections for

missing pest inspection report

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*21 PIC ensures employees are properly sanitizing equi

PIC ensure use of sanitizing solutions

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

missing writing employee health policies

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL CONTAINERS OF SLICED/ CUT FRUIT AS WELL AS CUPS OF YOGURT ETC

*31 Handwashing lavatory - accessible

FRONT HAND SINK BLOCKED

*35 Hair Restraints effective

HAIR RESTRAINT REQUIRED FOR FOOD SERVICE

*43 Light bulbs, light shields provided

LIGHT SHIELDS NEEDED FOR UNITS MISSING THEM

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL AND SEAT (RESTROOM)

*47 Health permit posted

POST THE CITY OF DALLAS HEALTH PERMIT IN THE ESTABLISHMENT

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

PROVIDE HOT WATER FOR THE ESTABLISHMENT (WATER TEMPERATURE: 82.4 F )

*24 Food Label- manufacture/packer/distrubtor name

LABEL ON CONTAINERS FOR SALE

*47 Handwashing signage

AT HAND SINK

*39 Keep utensils handles upright or protected

*37 Food shall be protected from contamination by storing the food in a clean, dry location

CAN NOT STORE PERSONAL ITEMS ON SINGLE SERVICE ITEM

*19 Water & Plumbing in good repair- per code

*31 Handwashing lavatory - used for other purpose

CONTAINER IN HAND SINK

*29 Food thermometers provided and accessible

*02 Cold Hold (41øF/45øF or below)

SALSA 64 DEGREE F