Dallas Tortilla Factory

*21 RFSM - Not On Site

No one w/ food manager certificate on site

*31 Individual, disposable towels

Ensure all hand sinks have paper towels

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves w/ cardboard

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

Cover all food in walk-in cooler

*39 Store equipment & utensils - avoid contamination

Do not store masa spatulas behind hand sink or anywhere else where they may get contaminated

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

Label bulk spice bins

*42 Dirty nonfood contact surfaces

Clean filters of vent hood

*45 Premises shall be maintained in good repair

Fix broken sections of wall by walk-in coolers

*47 Handler-Certificate Not on site

Keep food handler certificates accessible

*21 RFSM - Not On Site

No registered food manager on site>must have one present when in operation/food is being made

*32 Equipment and Utensils Multiuse Materials durable

Do not use cardboard to hold unwrapped foods/hold food in place>observed cardboard in pot of tamales

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

Cover all food in walk-in freezer

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

Label all bulk spice containers with their contents

*45 Premises shall be maintained in good repair

Repair doors/door ways of all coolers

*21 RFSM - Not On Site

No RFSM on site

*34 Pest control-routine inspections for

Flies seen during inspection

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

Label all bulk ingredients (spices)

*45Physical Facilities Floors,Walls,Ceilings

Repair base boards in tamale prep area

*31 Individual, disposable towels

Provide paper towels and soap for hand sink next to 3 compartment sink. Provide handsink signs for all handsinks.

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

Observed personal beverages and belongings stored on top of clean equipment.

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

Label all food storage containers wit common name, dry ingredients.

*45 Premises shall be maintained in good repair

Seal handsinks, 3 compartment sinks, and all stationary mounted equipment to wall properly. Seal all holes/gaps and repair warping FRP walls where needed.

*21 RFSM - Not On Site

A certified food manager shall be present all hours of operation.

*45Physical Facilities Floors,Walls,Ceilings

cement floors in all areas with cracks and rough surfaces in all areas must replace or repair to proper condition

*39 Equipment in good repair and proper adjustment.

Cooler unit room preparation area fan broken at cooler unit must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

RI cooler unit dirty with soils and food debris must be clean and sanitize to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

tamales chicken 65 F meat 67 F

*02 Outfitter-Food Temperatures (Cold).

back cooler room preparation area at 67 F must be maintain at 40 F or below food temperatures

*22 Accredited food handler certificate - 60 days

missing current food handler cards on site must be have current food handler cards on site

*45Physical Facilities Floors,Walls,Ceilings

3rd warning cement floors with cracks and rough surfaces in all areas must be replace or repair to avoid contamination must be smooth and easy to clean

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

missing date marking on food containers inside WI cooler units and other areas must be have date marks on all food containers

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

missing employee health policies and procedures

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

drain covers with food debris and soils accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors dirty with stagnant water in all areas must be clean to avoid contamination

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

corn containers using card board boxes as lids or covering must be have approved covers or lids to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling at front service dirty with dust and soils accumulations must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

floors with rough and broken surfaces must be replace or repair to proper condition

*34 Outer openings:closing holes, gaps

holes at ceiling front service area must be replace or repair to proper condition

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards available during operational hours

*39 Equipment in good repair and proper adjustment.

doors gaskets broken front RI cooler units must be repair to maintain food temperature 40 F or below

*10 Equipment and Utensils Cleaning-contamination

RI cooler with mold at frame doors front service area must be clean and sanitize to proper condition

*45Physical Facilities Floors,Walls,Ceilings

2nd warning floors inside kitchen and preparation area with cracks and rough surefaces must be replace or repair to smooth and easy to clean to avoid contamination

*29 Sanitizing solutions, testing devices

missing sanitizing solutions in all areas 100 ppm chlorine concentration at sanitizer bucket 50 ppm chlorine concentration at 3c sink

*43 Ventilation hood-prevent grease dripping

all vent hoods dirty with grease drippings and soils accumulations must be clean all vent hoods to avoid cross contamination

*24 Food Labeling- with common name of the food

missing food labels on food containers prep area - spices- must be label all food containers for proper identify

*45Physical Facilities Floors,Walls,Ceilings

floors inside all prep areas with cracks and rough surfaces floors must be replace or repair to proper condition

*34 Devices to stun/electrocute flying insects

electric stun device not working must be replace or repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors with grease and soils accumulations must be clean to avoid contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents in front areas dirty with dust and soils residues must be clean to avoid cross contamination fan covers inside cooler unit dirty must be clean to avoid cross contamination

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

drainage covers broken must be replace or repair to proper condition

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

missing date marking on food containers inside cooler units front area must be have proper date mark on all food containers

*34 Insect control:prevent dead insects from food

*45 Premises shall be maintained in good repair

*43 Clean vent syst:Intake/exhaust air ducts

*43 Light bulbs, light shields provided

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

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

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

*42 Floors/walls/ceiling/nonfood dirty

*41 Food Labeling - Bulk Food w/ Card or Sign

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

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

bin containers not labeled

*31 Handwashing lavatory - accessible

hand sink was blocked

*18 Toxic items stored above food/utensils

bottle with toxic substance stored above hand sink

*45 Premises shall be maintained in good repair

holes on wall must be sealed

*34 Outer door: solid,selfclosing,tightfitting

back door was opened

*01 Cooling -- total 6 hours, 135-41øF

*21 RFSM - Not On Site

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

*29 Food/water Temperature measuring device -Numerical scale

*22 Handlers-Certificate Not On Site

*47 OTHER VIOLATIONS

POST HEALTH INSPECTION

*45 Floor& wall junctures- coved & sealed

*20 Grease Trap Tickets

*47 OTHER VIOLATIONS

shield light at the 3 door cooler ( prep area )

*22 Handlers-Certificate Not On Site

need food handler cards for all workers

*18 Toxic items labeling-non original container

label chemical bottle

*45 Premises shall be maintained in good repair

raw concrete floors