Catrachito Restaurant

*03 Food products not maintained at 135øF or above

maintain hot holding at 135F or higher (tofu at 114F)

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket ( cant have it on cutting board)

*42 Floors/walls/ceiling/nonfood dirty

Clean floor, celling tiles

*38 Thawing. under running water criteria

Unapproved thawing method (cannot be left in the sink at room temp to thaw out, it be under running water

*24 Food Labeling- with common name of the food

label squeeze bottles

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the ground (bananas)

*24 Food Labeling- with common name of the food

label squeeze bottles

*42 Dirty nonfood contact surfaces

clean vent hood

*45 Premises shall be maintained in good repair

repair/replace celling tiles

*22 Accredited food handler certificate - 60 days

NO FOOD HANDLER CERTIFICATE

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY OF DALLAS RFSM

*10 Sanitization after Cleaning

NO SANITIZER IN BUCKET

*31 No soap at handsink

*45Physical Facilities Floors,Walls,Ceilings

BROKEN TILES ON FLOOR

*18 Toxic Chemical Storage - Retail Sale

FOOD STORE UNDER HAND SOAP

*31 Handwashing lavatory - accessible

ACCESS TO HAND SINK BLOCK

*37 Storing the food where it is not exposed to splash, dust, or other contamination

NO SPLASH PROTECTOR BETWEEN HAND SINK AND PREP SURFACE

*22 Accredited food handler certificate - 60 days

*42 Dirty nonfood contact surfaces

Clean dust on ceiling vent

*21 RFSM - Not On Site

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

Do not store raw chicken over raw beef

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

*39 Equipment in good repair and proper adjustment.

RIC handle

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

*21 RFSM - Not On Site

Register food manager certificate with the city of Dallas

*31 No soap at handsink

*37 Storing the food at least 15 cm (6 inches) above the floor

Bucket of banana on the floor

*45 Unnecessary articles prohibited

*47 Handler-Certificate Not on site

*03 Food products not maintained at 135øF or above

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

*43 Light - 50 foot : Food and utensils area

Vent hood

*10 Chlorine sanitizer concentration, minimum temp.

Bucket sanitizer conc. at 0ppm

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - accessible

*02 Cold Hold (41øF/45øF or below)

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

*32 Equipment has cracks and corners

Cover of food storage container

*42 Ventilation hood systems

keep vent hood filters clean

*21 PIC ensures food handlers properly trained

*03 Food products not maintained at 135øF or above

*43 Heating/ventilation: designed and installed

*36 Cloths in-use for wiping between uses stored

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

*10 Clean Sight and Touch

keep cutting boards clean

*43 Light - 50 foot : Food and utensils area

Replace missing bulb at vent hood

*22 Handlers-Certificate Not On Site

*39 Equipment in good repair and proper adjustment.

Microwave Handle

*29 Cold/hot hold unit thermometer easily viewable

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

*44 Trash can provided for papertowel waste

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

*22 Handlers-Certificate Not On Site

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

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

Pico observed at 53'F

*37 Food, utensils & equip under other sources

Utensils stored in dump Ssink

*10 Chlorine sanitizer concentration, minimum temp.

Provide chlorine sanitizer conc. at 50ppm

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

*45 Premises shall be maintained in good repair

Repair damaged ceiling tiles

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

Evidence of drinking at food prep area

*14 When to wash hands as often as necessary during prep

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

Clean dust in kitchen ceiling

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

*43 Light - 50 foot : Food and utensils area

*37 Food storage, prohibited areas under other sources

Employee drink stored in cooler

*02 Cold Hold (41øF/45øF or below)

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

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

Evidence of drinking at food prep area

*42 Ventilation hood systems

clean filters

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

*43 Light - 50 foot : Food and utensils area

missing light bulb at vent hood

*42 Floors/walls/ceiling/nonfood dirty

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

*29 Cold/hot hold unit thermometer easily viewable

*32 Approved Food Contact Equip.

REMOVE ALL WOODEN CUTTING BOARDS

*47 Conditions of Permit-in use of food equipment

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

DUSTY WALLS AND CEILING

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

TO GO CONTAINERS

*18 Licensed pest control applicator only

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

*34 Remove dead/trapped pests

*45 First Aid

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

provide cover/lid for all food container

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

raw eggs, cooked meat store together

*10 Clean Sight and Touch

provide cleaning for the ric

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

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor