Cantrina Grill

*01 Cooling -- within 2 hours, 135-70øF

Lack of a quick cooling method for cooked plant based sauces

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

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Missing sneeze guards for chips

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

In the walk in refrigerator - mixed results for food held more than 24 hours

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

*32 Equipment and Utensils Multiuse Materials durable

*01 Cooling -- within 2 hours, 135-70øF

*19 One Inch Air Gap

*31 No soap at handsink

corrected on site

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine;pink slime observed

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*45 Cleaning floors, dustless methods

food debris on the floors in the back prep area

*21 RFSM - Not On Site

register with the city of dallas as a Registered Food Service Manager

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket stored and touching up against salsa

*14 When to wash hands before donning new gloves

observed employees not wash hands before donning a new pair of gloves.

*45 Cleaning floors, dustless methods

dirty and slippery floors in the food prep area. presents a health hazard to employees

*42 Dirty nonfood contact surfaces

clean dusty fan covers inside the walk in cooler

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

raw chorizo stored on top of raw eggs; one egg shell was cracked

*31 Handwashing lavatory - used for other purpose

equipment inside the hand wash sink in the back of the food prep area