El Antojo Produce

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

Separate food in appropriate manner to avoid cross contamination>observed fish/other seafood over ready-to-eat foods

*10 Clean Sight and Touch

Can opener blade observed dirty

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

Date mark all prepared foods

*32 Approved Food Contact Equip.

Do not leave food products that came in cans in them after opening

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

Do not use/store single use items in bulk ingredients

*40 Store single-service item in original package

Cover single-use items (sticks) to avoid contamination

*47 RFSM Certificate - Not Display

Food manager certificate not posted

*10 Clean Sight and Touch

Clean build-up of food debris in can opener

*20 Grease Trap Tickets

Keep current grease trap tickets on site

*22 Accredited food handler certificate - 60 days

Renew expired food handler cards/certificates

*34 Pest control-routine inspections for

Fruit flies seen during inspection

*45 Premises shall be maintained in good repair

Fix hot water in bathroom

*47 Other Violations

Renew registered food manager certificate with City of Dallas

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

broken waste water drainage at hand sink prep area must be replace or repair to proper condition

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

*47 Handwashing signage

missing hand washing signs at hand sinks must be provide poster for hand wash only at hand sinks

*21 RFSM - Not On Site

RFSM not on site must be have RFSM on site during operational hours

*19 Hand sink water temperature below 110'F

broken hot water faucet on hand sink at service area must be replace or repair to have hot water at 110 F in all hand sinks

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

200 plus chlorine concentration concentration of sanitizing solutions must be accurate with test strips verification must be at 100 ppm chlorine concentration

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

missing employee health policies and procedures

*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

*29 Sanitizing solutions, testing devices

missing tester test strips for chlorine and Quat solutions must be have test strips to verified chemical concentration missing setup sanitizer buckets in some areas must be at: 100 ppm chlorine c

*24 Food Label- manufacture/packer/distrubtor name

food packages without labels must be labeling all food packages or containers in all areas

*31 No soap at handsink

missing hand soap in all hand sinks must be have hand soap in all hand sinks

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

missing employee health policies and procedures

*21 RFSM - Not On Site

RFSM not on site must be have PIC during operational hours

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

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

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

food containers at floor level food containers must be six inches out the floor level

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

missing labels on seed bags in all areas must be have labeling as the law required

*25 Compliance HACCP Monitoring CCP

must be maintain records when prepared ceviche haccp to avoid cross contamination

*34 Pest control-routine inspections for

missing current pest control inspection must be have current pest control inspection

*26 Consumer Advisory Disclosure---asterisking

missing consumer advisory for consuming uncooked fish on juices -ceviche- must be have consumer advisory us as public health control

*24 Food Labeling- with common name of the food

missing labels on food containers in all areas must be labeling food containers in all areas

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

leaks on 3c sink waste water pipe lines must be repair to proper condition

*02 Cold Hold (41øF/45øF or below)

cilantro 52'f, cabbage 48'f

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

observed knife on the dirty towel

*14 When to wash hands before donning new gloves

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

all foods in the coolers

*31 Handwashing lavatory - used for other purpose

observed food containers in the hand sink

*36 Cloths in-use for wiping between uses stored

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

keep mango boxes above floor 6 in

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*10 Clean Sight and Touch

provide cleaning for ice machine

*18 Toxic items stored above food/utensils

*22 Handlers-Certificate Not On Site

*29 Sanitizing solutions, testing devices

Please provide Quaternary Ammonium (Quat, SaniQuat, MultiQuat, etc.) test strips so that employees can ensure that sanitizing solution is at proper concentration (200ppm to 500ppm according to manufac

*18 Toxic items labeling-non original container

Spray bottles with various colored fluids not labeled as to contents. All potentially toxic materials should be clearly labeled.

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

Handle of citrus juicer resting directly on food limes. Plastic spoon handles resting directly on ice cream condiments (nuts, granola, sprinkles, etc.)

*47 Operate with a lapsed permit

Location is past due on permit fees. Aged as follows: 1-30 Days $111.00 31-60 Days $280.00 Last payment received 2/6/15 Please contact our office to resolve this issue: Code Compliance O

*36 Cloths in-use for wiping between uses stored

Moist mop cloths throughout facility stored on cutting boards. Please make sure that such cloths are stored in sanitizing solution when not in employee's hands. Such nutrient rich wet environments

*10 Clean Sight and Touch

Can opener blade not smooth, nor does not appear to be clean. Deli slicers shows food debris on blade and holding mechanisms.

*21 RFSM - Not On Site

No staff able to demonstrate Registered Food Service Manager level of food safety training at time of inspection. Corrected on site. RFSM arrived mid-inspection.

*31 Handwashing lavatory - used for other purpose

Employee observed rinsing off cucumber in hand wash sink.

*21 RFSM - Not On Site

*43 Light 20 foot : Reach-in cooler

*02 Cold Hold (41øF/45øF or below)

DICED TOMATO 53 DEGREE F, WATERMELON 45 DEGREE F, PREMADE FRUIT CUP AT DISPLAY COOLER 44.3 DEGREE F

*24 Food Label- manufacture/packer/distrubtor name

ON ALL PREPACKAGED FOOD PRODUCT (ICE CUPS, FLAN, CAKE...)

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

ICE CREAM SCOOPS

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

*31 Handwashing lavatory - used for other purpose

CONTAINER LID IN HAND SINK

*36 Cloths in-use for wiping between uses stored

*18 Toxic items storage adjacent to food/utensils

WINDEX NEXT TO FOOD PRODCT

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION

*02 Cold Hold (41øF/45øF or below)

DICED TOMATO 46 DEGREE F

*44 Trash can provided for papertowel waste

*31 Individual, disposable towels

AT HAND SINK

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE SANITIZER BUCKET