El Fenix

*34 Outer openings:closing holes, gaps

walls with holes at back prep area must be closed all holes to avoid pest harboring

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and floors in general dirty with soils, grease spills, litter, food debris must be clean to avoid cross contamination floors in general , ceilings and walls with spills, dr

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents in different areas dirty with soils, dust and grease residues must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

all equipment in all areas dirty with food debris soils and grease accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing current FRSM certificate must be have FSM registered with the city

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

observed flies in the rice and beef containers

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket store next to food and utensils

*20 Grease Trap Tickets

provide grease trap cleaning every 3 months

*10 Clean Sight and Touch

provide cleaning for all food containers, wic, prep area, all coolers and deep fried area

*21 RFSM - Not On Site

register rfsm with city of dallas

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

provide date marking for all food containers

*34 Pest Control

observed flies in prep area

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

provide cover for all food containers

*42 Dirty nonfood contact surfaces

provide cleaning for the the floor, wall at prep and deep fired, air filter vents

*45 Floor& wall junctures- coved & sealed

fix/seal all broken tiles on the floor and wall

*06 Discard TCS if date marked exceeds temp & time

meat expired at 11/26

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

provide lid/cover for all food containers remove all bottle containers that put directly on ices

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

bell pepper

*19 Water & Plumbing in good repair- per code

broken plumping need to be fixed asap

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

cheese

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

no eating allow in prep area

*42 Nonfood-contact surfaces material

no towel allow under the cutting board

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

replace the broken tiles on the ceiling

*39 Equipment in good repair and proper adjustment.

Table supported by stainless steel containers. Compartment door to ice maker not in place. Corrected on site.

*43 Light bulbs, light shields provided

One light bulb not functioning under main production line vent hood. Two lights bulbs not functioning under vent hoods in food preparation area.

*36 Cloths in-use for wiping between uses stored

Mop cloths observed on working counter. When not in employee's hand mop cloths should be stored in sanitizing solution.

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

Raw shell eggs stored over other ready to eat foods in walk in cooler.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

If time is used as a control please provide written procedures.

*02 Cold Hold (41øF/45øF or below)

Reach in coolers not maintaining proper temperature of product. Three different coolers not properly functioning. Walk in cooler not cold enough. Pico de gallo 60.4°F Diced tomato 61.4°F, 61.0°F

*47 Conditions of Permit-in use of food equipment

Please provide a sign of placard notifying customers that latest health inspection report is available upon request. Corrected on site.

*44 Water, Plumbing, and Waste Sewage

Standing water in North East corner of kitchen.

*42 Dirty nonfood contact surfaces

Floors dirty. Utensil container has food debris on interior compartment (no utensils stored in this compartment). Mechanism around blade of can opener shows buildup of food debris.

*10 Equipment and Utensils Sanitization

Toilet bowl plunger observed in dish pit area. Toilet bowl plungers are designed and intended for one purpose. If drain lines become clogged, please use a plumber's snake to clear the line.

*29 Cold/hot hold unit thermometer easily viewable

Thermometers missing from multiple reach in coolers.

*42 Nonfood-contact surfaces material

Multiple shelving in kitchen rusting, pitted, and worn.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler not maintaining temperature. Thermometer showed >65°F Sour Cream 63.2°F Pico De Gallo 56.2°F In separate reach in cooler cut tomatoes 47.2°F Shredded Cabbage 53.6°F

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer bucket tested at less than 100ppm Quaternary Ammonium Sanitizer out of dispenser tested less than 100ppm Q.A. Please use packets of sanitizer from bar area until dispenser works properly

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

Foods in walk in cooler left uncovered after product had cooled.

*39 Equipment in good repair and proper adjustment.

Multiple pieces of equipment in disrepair. Table leg for grill supported by stainless steel container and floor tile for example.

*45Floor, wall, ceiling - Exposed material

Ceiling tile missing in kitchen near entrance to walk in cooler area.

*43 Light bulbs, light shields provided

Light bulb shield missing from compact florescent bulb under vent hood in kitchen. Light bulb missing near door inside walk in cooler.

*42 Dirty nonfood contact surfaces

Seals to walk in coolers and other coolers dirty.

*31 Individual, disposable towels

Towels not provided at hand wash sink at service area near entrance to kitchen. Corrected on site. Individual disposable towels not provided at hand wash sink at Eastern area of kitchen.

*02 Cold Hold (41øF/45øF or below)

Salsa 53.2°F 48.8°F (at both service areas not connected to kitchen) Pico de Gallo 51.3°F Cut cabbage 48.4°F

*29 Sanitizing solutions, testing devices

Testing Strips were available. But showed an expiration date of 7/13/16.

*19 Hand sink water temperature below 110'F

Hand wash sink near service area at kitchen entrance reached 96.1°F. Bar area reached a maximum of 105.4°F

*45 Unnecessary articles prohibited

Hand tools (adjustable wrench, screwdriver, etc) in back production area of kitchen near delivery door.

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer buckets tested at less that 100ppm Q.A.

*34 Outer door: solid,selfclosing,tightfitting

Back delivery doors shows gaps around perimeter.

*21 RFSM - Not On Site

No staff was able to show a Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all times food is

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

Ice scoop handle resting directly on food ice in Western service area.

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

Raw chicken and raw beef stored over raw ready to eat spinach in drawer reach in cooler in production area of kitchen.

*43 Light bulbs, light shields provided

Some light bulbs not functioning under vent hoods in kitchen.

*47 Health permit posted

Health Permit not posted at time of inspection. Corrected on site.

*02 Cold Hold (41øF/45øF or below)

GUACAMOLE: 56.7 F (REACH IN COOLER)

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE AND THE BOTTOM OF THE REACH IN COOLER UNITS

*15 Bare hands contact with ready-to-eat foods

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS (COOK TOUCHING READY TO EAT CHEESE WITH BARE HANDS) CITATION ISSUED FOR THIS REPEAT VIOLATION

*19 Water & Plumbing in good repair- per code

PLUMBING ISSUES CONSTANT DRIP FROM FAUCET SINK IN THE KITCHEN

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED (WALK IN COOLER)

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETERS FOR ALL REACH IN COOLERS (KITCHEN)

*31 Handwashing lavatory - used for other purpose

AN APRON RESTING INSIDE OF THE BACK HAND SINK

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE KITCHEN

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

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

ICE SCOOP BEING STORED DIRECTLY IN ICE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAIN NEAR WAIT / DRINK STATION

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD COVER THE LIGHT BULB WITH A SHIELD UNDER THE BACK VENT HOOD REPLACE BACK LIGHTING UNIT THAT HAS BURNED OUT (BACK OF THE FOOD PREP AREA)

*45 Premises shall be maintained in good repair

RE PAINT WALLS WHERE PEELING PAINT IS EVIDENT