Casa Del Vegano

*36 Cloths in-use for wiping between uses stored

wiping cloths must be in solution buckets between use

*32 Nonfood surfaces-design to be cleaned easily

cardboard under condiments must be from proper material. Must remove.

*42 Dirty nonfood contact surfaces

shelves observed some rust/ debris , must clean to sight

*10 Clean Sight and Touch

can opener blade has to be clean from debris

*21 RFSM - Not On Site

RFSM not on site

*19 One Inch Air Gap

1 inch gap under 3 comp sink required

*31 Individual, disposable towels

*42 Floors/walls/ceiling/nonfood dirty

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

*42 Ventilation hood systems

Heavy grease build up observed on attached equipment/ vent a hood filter

*02 Cold Hold (41øF/45øF or below)

Cooked rice observed at room temperature at 59.5'f. Cold holding temp must be held at 41'f below

*45 Premises shall be maintained in good repair

repair leak at the faucet/ 3 sink

*21 RFSM - Not On Site

No RFSM on site. Register CFM with the city of Dallas

*24 Food Labeling- with common name of the food

Label all food squeeze bottles (RIC)

*03 Food products not maintained at 135øF or above

Queso observed out at room temperature 90'f / must be at least 135

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

All ready to eat foods must date marked with used by date

*20 Grease Trap Tickets

Grease trap must be serviced every 90 days ( latest trip ticket 4/7/22)

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

Observed in use utensils inside bulk ingredients

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD ITEMS

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAP

*19 One Inch Air Gap

PROVIDE FOR 3 COMP SINK AND HANDSINK

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

PERSONAL DRINKS STORED ON PREP TABLE

*31 No soap at handsink

PROVIDE FOR ALL

*21 RFSM - Not On Site

*47 Handler-Certificate Not on site

PROVIDE

*32 Damaged Equipment

REMOVE ALL DAMAGED PLATES

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED THROUGHOUT KITCHEN

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

HANDLE STORED IN FOOD ITEMS

*34 Outer openings:closing holes, gaps

PROVIDE FOR ALL

*45 Lockers to be used to store personal items

PERSONAL PHONE STORED ON TORTILLA ON PREP TABLE

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*31 No soap at handsink

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE ARTICLES STORED ON FLOOR

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE USING BARE HAND TO GUIDE ICE INTO CUP

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

PERSONAL DRINKS STORED ON PREP TABLE WITH CUSTOMERS FOOD

*14 Wash hands after all other activities

LACK OF HAND WASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE AND EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

CHEESE 60*F, LETTUCE 54*F, FRUIT 60*F, DICED ONIONS 71.3*F ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL