El Calentano Torteria & Taqueria

*02 Cold Hold (41øF/45øF or below)

OPEN TOP REACH IN COOLER IN THE KITCHEN NOT MAINTAINING TEMPERATURE OF 41'F OR BELOW, REMOVE FOOD TO A WORKING COOLER, FIX COOLER ASAP

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF TORTILLA MACHINE, OBSERVED CLEANED CONTAINERS STILL SOILED WITH FOOD DEBRIS

*18 Chemical sanitizer generated onsite, chemical criteria

SANITIZER BUCKET TESTED OVER 100 PPM CL, SHALL BE BETWEEN 50-100 PPM CL, ADD MORE WATER AND TEST AGAIN

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

NO HOT WATER AVAILABLE, FIX WATER HEATER ASAP

*24 Food Label- manufacture/packer/distrubtor name

*27 Cooling method, criteria - using ice bath

OBSERVED BIG POT OF CHICKEN STOCK COOLING IN RIC AT 129'F, SHALL RAPIDLY COOL FOOD WITH A ICE BATH WHILE STIRRING

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

*32 Package integrity

DO NOT STORE FOOD PRODUCTS IN GROCERY BAGS

*36 Cloths in-use for wiping between uses stored

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

COVER FOODS IN THE WALK IN COOLER

*42 Dirty nonfood contact surfaces

CLEAN THE EXTERIOR OF COOLERS AND COOLING RACKS

*43 Ventilation hood-prevent grease dripping

*45Floor, wall, ceiling - Exposed material

SECURE BACK CEILING TILES BACK IN PLACE

*46 Covered waste receptacle for women's restroom

*18 Toxic items used according to law

SANITIZER BUCKET TESTED OVER 200 PPM CHLORINE, SHALL BE BETWEEN 50-100 PPM CL

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

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

*32 Approved Food Contact Equip.

*34 Remove dead/trapped pests

*42 Dirty nonfood contact surfaces

CLEAN COOLER RACKS AND STORAGE RACKS

*43 Ventilation hood-prevent grease dripping

*44 Trash can provided for papertowel waste

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

*39 Store equipment & utensils in a clean, dry place

ice scoop stored inside of ice machine

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

cover all food in RIC

*31 Individual, disposable towels

no paper towel at hand sink

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

Must date mark all foods not used with in 24 hours not to exceed 7 days

*21 RFSM - Not On Site

Must register food manager course with the City of Dallas

*43 Light bulbs, light shields provided

replace missing light in vent a hood

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * tomato 53*

*32 Equipment & Utensils smooth easily cleanable

remove deli tissue and foil shelf liners

*10 Clean Sight and Touch

*32 Approved Food Contact Equip.

*36 Cloths in-use for wiping between uses stored

*39 Keep utensils handles upright or protected

*42 Dirty nonfood contact surfaces

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Sight and Touch

*24 Food Label - Nutrition Labeling

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

*29 Mechanical holding unit, thermometer location

*34 Insect control devices-not over food/food prep

*42 Dirty nonfood contact surfaces

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

*10 Clean Sight and Touch

*18 Toxic items labeling-non original container

*28 Do not exceed manuf. use by date

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria -thawed RTE <41F

*42 Dirty nonfood contact surfaces

*43 Clean vent syst:Intake/exhaust air ducts

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

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

*29 Sanitizing solutions, testing devices

*32 Approved Food Contact Equip.

DO NOT USE FOIL

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

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED UNDER FOOD ITEMS

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL PROVIDE FOR FOOD ITEMS PACKAGED IN HOUSE

*37 Food, utensils & equip under other sources

THAWING RAW MEAT IN 3 COMP SINK WHILE DIRTY DISHES ARE IN SINK

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

OBSERVED EXPIRED DATE MARKING

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING PROVIDED FOR TCS FOOD IN COOLERS

*10 Clean Sight and Touch

CLEAN ALL

*03 Food products not maintained at 135øF or above

TAMALES AT 85*F AT ROOM TEMPERATURE

*38 Thawing. under running water criteria - water velocity

IMPROPER THAWING OF RTE FOODS

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW CHORIZO STORED NEXT TO RTE FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*38 Thawing. under running water criteria - water velocity

RAW STORED IN STANDING WATER IN 3 COMP SINK

*27 Cooling method, criteria - placing the food in shallow pans

*39 Loosely cover cooling foods

COOLING FOOD UNCOVER

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

PROVIDE FOR ALL

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*37 Food, utensils & equip under other sources

THAWING RAW MEAT AND PREPPING RTE FOODS IN 3 COMP SINK WHILE DIRTY DISHES ARE IN SINK (V.DESTROYED)

*11 Food not re-served after being served or sold to consumer

DISCONTINUE RESERVING OF SALSA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

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

CHORIZO STORED ABOVE RTE FOODS

*03 Food products not maintained at 135øF or above

SOUP AT 118*F

*10 Clean Sight and Touch

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*47 Handwashing signage

PROVIDE FOR ALL

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

SINGLE SERVICE ARTICLES STORED IN MOP SINK

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*24 Food Label- manufacture/packer/distrubtor name

NO LABEL PROVIDED FOR PREPACKAGED FOODS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON CUTTING BOARD

*10 Clean Sight and Touch

CLEAN ALL

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

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

RAW EGGS STORED ABOVE RTE FOODS; RAW BACON STORED ABOVE RTE FOODS

*47 Handwashing signage

*11 Food not re-served after being served or sold to consumer

DISCONTINUE RESERVE OF SALSA

*22 Washing hands only at a designated hand sink

EMPLOYEE WASHING HANDS IN 3 COMP SINK

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

PERSONAL DRINK STORED IN PREP AREA

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*27 Cooling method, criteria - placing the food in shallow pans

FOOD ITEMS STORED IN BULK PANS

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING,

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE FOOD ITEMS

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

RAW MEATS STORED ABOVE RTE FOODS IN WIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*32 Approved Food Contact Equip.

WIPING CLOTH UNDER CUTTING BOARD, CARDBOARD UNDER FOOD ITEMS IN COOLER ,AND FOIL LINING UNDER EQUIPMENT

*14 When to wash hands

LACK OF HAND WASHING

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

COOKED FOOD STORED ON FLOOR

*10 Clean Sight and Touch

CLEAN ALL

*31 Handwashing lavatory - used for other purpose

CILANTRO STORED IN HANDSINK

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM SHELVES IN RIC AND STORAGE AREA

*31 Handwashing lavatory - accessible

STORAGE SHELVES BLOCKING HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

*34 Insect control devices-not over food/food prep

STORED ON MAKE READY COOLER

*28 Date marking commercially prepared of RTE/PHF

LACK OF DATE MARKING

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

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

RAW MEAT STORED ABOVE RTE FOODS

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE USE OF IGLOO COOLERS FOR HOT HOLD

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN PREP AREA AND ON CUTTING BOARD

*18 Toxic items labeling-non original container

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*39 Loosely cover cooling foods

*47 Other Violations

LABEL 3 COMP SINK

*35 Hair Restraints effective

PROVIDE FOR ALL

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

FOOD STORED ON FLOOR

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

SOAKING TAMALE HUSK STORED IN 3 COMP SINK WITH DIRTY DISHES

*10 Clean Sight and Touch

CLEAN ALL

*24 Food Label- manufacture/packer/distrubtor name

PROVIDE FOR ALL PACKAGED FOODS

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

RAW EGGS/CHORIZO STORED ABOVE RTE FOODS

*11 Food not re-served after being served or sold to consumer

DISCONTINUE RESERVING OF SALSA: MUST PROVIDE IN SINGLE PORTIONS

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

PERSONAL DRINK STORED ON HHU

*34 Insect control devices-not over food/food prep

FLY HANGER STORED ABOVE FOOD

*39 Loosely cover cooling foods

COVER ALL

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE USE OF HOT HOLDING IN IGLOO COOLER : PROVIDE MECHANICAL HHU

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*03 Food products not maintained at 135øF or above

BEANS 113*F ON FLOOR

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM SHELVES; TOWEL FROM UNDER CUTTING BOARDS AND OVER TORTILLA

*31 Individual, disposable towels

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL FOODS STORED IN COOLER

*36 Cloths in-use for wiping between uses stored

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

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

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

*31 Handwashing lavatory - accessible

*20 Grease Trap Tickets

*42 Dirty nonfood contact surfaces

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

Pork sitting out at room temp at 108 F.

*10 Sanitization after Cleaning

Obtain two more sink stoppers to properly wash, rinse and sanitize dishes.

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

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

*27 Cooling method, criteria - using ice bath

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

*32 Nonfood surfaces-design to be cleaned easily

Clean interior of all coolers, freezers, and prep tables.

*34 Controlling pests. Eliminating harborage conditions

Observed several flies.

*38 Thawing. under running water criteria

Thawing meat at room temp.

*43 Ventilation hood-prevent grease dripping

Clean vent hood.