Chamoy Locos

*32 Nonfood surfaces-design to be cleaned easily

Remove plastic covering on ice machine to allow easy cleanability

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

Cover all open containers of ingredients

*42 Dirty nonfood contact surfaces

Clean out food debris in reach-in freezer

*31 Individual, disposable towels

Ensure all hand sinks are properly suppled

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

Put dates on food that is kept for more than 24hrs

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

Store personal items away from food prep area

*42 Floors/walls/ceiling/nonfood dirty

Clean walls of food debris/smoke residue

*47 OTHER VIOLATIONS

Register RFSM with City of Dallas

*29 Food thermometers provided and accessible

missing some thermometers inside cooler units must be have visible and working thermometers inside all cooler units

*43 Ventilation hood-prevent grease dripping

vent filters dirty with soils and grease accumulations must be clean to avoid cross contamination

*24 Food Label- manufacture/packer/distrubtor name

missing proper labeling in the food bags at service area must be label food containers in all areas

*39 Equipment in good repair and proper adjustment.

lights broken inside kitchen area must be repair ot replace to proper condition

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*34 Outer openings:closing holes, gaps

missing weather strip at back exit door allowed must be replace or repair door to avoid contamination and pest harboring

*42 Floors/walls/ceiling/nonfood dirty

floors dirty with soils and grease deposits must be clean to avoid cross contamination ceiling and walls dirty with soils and grease accumulations

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas with soils, food debris and grease accumulations must be clean to avoid cross contamination

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer buckets at floor level must be 6 inches out the floor level

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling dirty with grease deposits and soils accumulations floors behind equipment and skirt dirty must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent-hood dirty with grease and soils accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

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

missing writing employee health policies

*18 Equipment and Utensils Multiuse Materials-safe

using recycle and thank you bags containers as food containers must be have approved containers as food containers

*29 Sanitizing solutions, testing devices

missing quat test strips to verified concentration must be have chemical testers on site

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

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

*39 Cooking equipment free of encrusted grease

grills and stove equipment dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination microwave dirty with encrusted grease must be clean to avoid cross contam

*24 Food packaged in a establishment, shall be labeled as specified in law

food packages and food containers missing labeling must be labeling all food packages and food containers with common name

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

observed raw meat store next to raw chicken

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

*20 Grease Trap Tickets

grease trap cleaning must be done every 3 weeks

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

all foods in cover

*31 Handwashing lavatory - accessible

provide space to access to the hand sink

*34 Outer openings:closing holes, gaps

seal open gaps for the back doors

*42 Dirty nonfood contact surfaces

provide cleaning for the air vents

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

provide lid/ cover for all food containers

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

Raw chicken and meat store together

*10 Clean Sight and Touch

provide cleaning for the coolers

*18 Clean/sanitize equip. to remove pesticides

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

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

all foods in cooler

*31 Handwashing lavatory - used for other purpose

utensil in hand sink

*45Floor, wall, ceiling - Exposed material

Fix the damaged tiles on the ceiling

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

Food items must be mark dated

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

Food items must be labeled.

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

No SOP for body spills clean up. Must provide SOP

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

Food items mut be covered. Not covered in RIC

*10 Clean Sight and Touch

INSIDE RIC

*24 Food Label- manufacture/packer/distrubtor name

FOR PREPACKAGED DESSERTS IN COOLER

*29 Cold/hot hold unit thermometer easily viewable

IN RIC IN KITCHEN

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

IN FREEZER

*21 RFSM - Not On Site

RECOMMEND ADDITIONAL RFSM

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

RAW MEAT OVER VEGETABLE AND FRUIT IN RIC IN FRONT RAW MEAT OVER SAUCE IN RIC IN BACK

*18 Toxic items labeling-non original container

SPRAY BOTTLES

*31 Handwashing lavatory - used for other purpose

WASH TOWELS IN HAND SINK

*10 Clean Sight and Touch

INSIDE MICROWAVE

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

IN RIC

*39 Keep utensils handles upright or protected

IN ICE IN RIF

*18 Toxic items storage adjacent to food/utensils

WINDEX NEXT TO CUPS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

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

ALL FOOD STORED 6 IN ABOVE GROUND