El Paisa Cocina

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

food in cardboard on the floor in WIC

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

Raw meat and cooked meat can't be stored next to each other

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer too low

*47 Conditions of Permit-in use of food equipment

need inspection available upon request sign

*21 RFSM - Not On Site

Need RFSM

*03 Food products not maintained at 135øF or above

Maintain hot products at 135 degrees at all times (beans 127)

*14 Wash hands after all other activities

Wash hands from coming from outside

*19 Water & Plumbing in good repair- per code

Repair clogged floor drain

*18 Toxic items storage adjacent to food/utensils

NEAR ICE MAHCINE.

*22 Accredited food handler certificate - 60 days

EXPIRED.

*21 RFSM - Not On Site

FINAL NOTICE! YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE

*24 Food Label- manufacture/packer/distrubtor name

DESSERTS AT CUSTOMER SELF SERVE COOLER.

*47 Conditions of Permit-in use of food equipment

POST A SIGN

*28 Original cont. of RTE/PHF/Day1= day of opening

DO NOT DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAY OR MORE. OBSERVED PRODUCTS DATED WITH 8 DAYS OF SHELF LIFE.

*02 Cold Hold (41øF/45øF or below)

BEEF 47'F, CHICKEN 47'F , PORK 49'F

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

KEEP SALSA CUPS STORAGE BIN FREE OF MELTED ICE WATER.

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."

*31 Handwashing lavatory - used for other purpose

DO NOT USE HAND SINK TO WASH FOOD OR EQUIPMENT.

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

TESTED AT 0PPM.

*45 First Aid

*22 Accredited food handler certificate - 60 days

CERTIFICATES EXPIRED.

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

MAINTAIN ALL COLD FOOD AT 41'F OR LOWER AT ALL TIMES. ------------------------------------------------------------------------------------------------------------------------------

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY

*29 Sanitizing solutions, testing devices

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

VEGETABLES

*02 Cold Hold (41øF/45øF or below)

*47 Conditions of Permit-in use of food equipment

*42 Floors/walls/ceiling/nonfood dirty

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria - water velocity

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*42 Floors/walls/ceiling/nonfood dirty

1) DEODORIZE RESTROOM. 2) CLEAN FLOOR OF STANDING WATER.

*29 Sanitizing solutions, testing devices

PROVIDE SANITIZER TEST STRIPS.

*02 Cold Hold (41øF/45øF or below)

PORK 47'F, BEAN 47'F, VEGETABLES SOUP 48'F,

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*36 Cloths in-use for wiping between uses stored

*22 Accredited food handler certificate - 60 days

EXPIRED

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

SINK TESTED AT 100 PPM. MAINTAIN IT AT 200 PPM.

*21 RFSM - Not On Site

EXPIRED

*45 Premises shall be maintained in good repair

MARYVIERA24@GMAIL.COM

*24 Food Label- manufacture/packer/distrubtor name

PACKAGED DESSERT FROM COOLER

*45 Premises shall be maintained in good repair

REPAIR HOT WATER FAUCET FROM HAND SINK

*10 Clean Sight and Touch

ICE MACHINE INTERIOR

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

EXPIRED

*03 Food products not maintained at 135øF or above

SCRAMBLED EGG 125, CHICKEN 125'F, ONION 125'F

*14 Hands wash procedures-without soap

OBSERVED EMPLOYEE WASHED HANDS WITH SOAP FOR 10 SECONDS . MUST WASH HANDS FOR 20 SECONDS

*47 Permit/license posted

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

NO HOT WATER IN RESTROOM

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

BACK DOOR PROPPED OPEN

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

EGGS OVER VEGTABLES RAW MEAT OVER CILANTRO

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

NO DATE MARKS ON RTE FOOD IN WALK IN COOLER

*35 Hair Restraints effective

*14 When to wash hands before donning new gloves

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

*39 Store all equipment & utensil covered or inverted

*40 Reuse of single service articles

*34 Outer door: solid,selfclosing,tightfitting

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

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

Raw bacon stored over ready to eat foods Raw meat and potatoes prepared in the same set of sinks

*19 Backflow prevention device - installed

Attached hose in need of a back flow device

*33 Manual warewashing equipment, wash solution temp.

Lack of manual wash water solution while washing utensils

*35 Hair Restraints effective

Hair and beard restraints needed

*02 Cold Hold (41øF/45øF or below)

Pork in red sauce at 46.3 degrees - Walk in refrigerator

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

*35 Hair Restraints effective

Beard nets needed

*21 RFSM - Not On Site

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

Squirt bottle of TCS foods reserved

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

*42 Nonfood-contact surfaces material

Foil lined shelves

*10 Clean Sight and Touch

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 49 degrees F; raw chorizo measured at 48 degrees F; raw chicken measured at 47.8 degrees F

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine thoroughly

*32 Damaged Equipment

replace the broken air gaskets inside the reach in cooler

*45Floors easily cleanable

clean the floors throughout the prep area; dirty and very slippery; fall hazard

*18 Toxic items labeling-non original container

label all bottles used for cleaning purposes

*19 Water & Plumbing in good repair- per code

leaking 2 compartment sink. this is the second time I've noticed the leak. please fix the problem to avoid a citation.

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

raw chicken stored above sliced limes and cooked bacon

*42 Dirty nonfood contact surfaces

clean gaskets inside ric

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card. Please register by next inspection( six months).