Dos Generales Taqueria

*36 Cloths in-use for wiping between uses stored

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

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

Raw meat and cooked next Store together

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

provide date marking for all food containers

*31 Individual, disposable towels

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

RFSM Certificate not on display. Corrected on site.

*34 Outer door: solid,selfclosing,tightfitting

Front door does not close completely.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored in bucket of water. Cloths should be stored in sanitizing solution when not in use.

*10 Equipment and Utensils Sanitization

No sanitizer prepared at time of inspection. Please include creation of sanitizing solution as part of opening procedures.

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

Raw chicken stored over cilantro and limes in reach in cooler.

*18 Toxic items labeling-non original container

Spray bottle with amber fluid lacking label.

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

Reach in cooler had container of onions/chopped cilantro had tongs with handle resting on foods.

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

NEED SPLASH GUARD ON OTHER SIDE OF HAND SINK

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

EGGS OVER RTE FOOD IN COOLER COS- FIXED ARRANGEMENT

*27 Cooling method, criteria - using ice bath

COOLING TROMPO AT ROOM TEMPERATURE

*02 Cold Hold (41øF/45øF or below)

RAW GROUND BEEF 55, COOKED BEEF 52 DEGREE F

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

ITEMS IN RIC COS

*21 RFSM - Not On Site

*31 Individual, disposable towels

COS- ADDED PAPER TOWELS

*14 When to wash hands before donning new gloves

MUST WASH HANDS BEFORE DONNING GLOVES

*32 Maintain in Good Repair

OPEN TOP COOLER NEEDS REPAIR THERMOMETER READING 50 DEGREE F

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINERS

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*31 Individual, disposable towels

AT HAND SINK

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGG 53.6 F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS TO BE FREE OF FOOD DEBRIS CLEAN BEHIND EQUIPMENT

*43 Light bulbs, light shields provided

FIX BROKEN LIGHT SHIELD

*47 Handwashing signage

HAND WASH SIGN IN RESTROOMS