EL GORDO.

fly activity observed must be contact pest management to eliminate pest

not hot water available 90 F must be have hot water available during operational hours

missing thermometers inside cooler units must be have working and visible thermometers

unused equipment on all areas - kitchen and back prep area- must be store unused equipment in a clean and dry area to avoid contamination

vent hood dirty must be clean to avoid cross contamination

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

kitchen areas must be maintain in good repair not expose materials and must be repair in proper condition ceiling service table areas with expose material must be replace or repair to avoid cr

sinks in all areas detached from walls kitchen and 3 c sinks all sinks must be fixed and attached to walls to avoid movement must be proper install to walls and maintain proper condition

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

all areas dirty floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid contamination

missing body fluids clean up procedures / spill kit

food surfaces and cooking equipment and utensils dirty must be clean and sanitize during operational hours or when contamination occurs cooking utensils with encrusted grease must be replace o

missing labels on food containers in all areas - kitchen - cooler units - must be label food containers in all areas

PIC must be discard food container with expired dates or day to avoid cross contamination

missing writing employee health policies

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

no towel allow under the cutting board

observed raw eggs store next to ketchup, sauces and juice

all food containers must have cover or lid

provide cleaning for the coolers

fix the broken tiles on the wall and torn ceiling

all utensils (pans,pots) must above floor 6 ins

provide date marking for all foods in coolers

provide cleaning for the dumpster area observed trash on the ground

Raw eggs store together with fruits and vegetables

Seal open gaps for the doors

broken tiles on the floor

all foods in the coolers

provide cleaning for the coolers prep area

provide lid/ cover for all food containers

No paper towel under utensil

Expired RFSM since 2007

Door to kitchen not tight fitting. Gaps with frame observed on top of door.

Shelving and other surfaces throughout location show signs of rust and buildup of other soils/debris.

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

Items in reach in cooler not covered. Please cover foods that have been cooled.

Chlorine sanitizer tested at less than 10ppm Chlorine. Please test sanitizer to ensure that it is greater than 50 ppm Chlorine. Please establish procedures so that the creation of sanitizer has a co

Exposed wire nuts and conduit above three compartment sink.

Frozen pork thawed out on counter at room temperature.

Food / tamale filling cooked outside on outdoor cooktop. This is an unsafe location to cook foods. Please cook foods indoors away from potential contamination.

Most recent record of grease trap service was 6/1/17. Records of grease trap service should be kept on site. Grease trap should be serviced at least once every three months or more often if necessar

Light bulb not functioning under vent hood. Main preparation area of kitchen has an unshielded compact florescent bulb over work area.

REPAIR LEAK FROM 3 COMPARTMENT SINK

Hand sink

REGISTER FOOD MANAGER CERTIFICATE WITH THE CITY OF DALLAS

CEILINGS AND WALLS

PROVIDE MISSING VENTILATION HOOD FILTERS

FLIES OBSERVED

EVIDENCE OF DRINKING AT PREP AREA

SOAP STORED ON CUTTING BOARD

RAW MEAT STORED OVER COOKED FOOD IN FREEZER