El Paisa Cocina Mexicana

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*41 Food Label - Bulk food w/ manufatuter labeling

label bulk containers

*31 No soap at handsink

provide soap at hand sink

*27 Cooling, heating, and holding capacities. Equipment

maintain WIF at 41 degrees F or below

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

Raw eggs can't be above ready to eat food

*46 Covered waste receptacle for women's restroom

provide covered trash can for female products in womens restroom

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer bucket

*39 Store equipment & utensils - avoid contamination

properly store utensils (knife)

*22 Accredited food handler certificate - 60 days

provide food handlers certificates for employees

*43 Light bulbs, light shields provided

provide light shield cover

*10 Clean Sight and Touch

observed dirty can opener (wet too)

*02 Cold Hold (41øF/45øF or below)

observed flautas@ 67.8 F, egg @ 50.3 F

*19 Water & Plumbing in good repair- per code

Repair leak on back flow prevention device on mop sink

*22 Accredited food handler certificate - 60 days

Provide food handlers for all employees on site

*34 Pest control-routine inspections for

Provide pest control record on site

*39 Store all equipment & utensil covered or inverted

invert serving articles on prep line

*42 Dirty nonfood contact surfaces

Clean dirty RIC from inside and its gaskets (front of grill)

*43 Heating/ventilation: designed and installed

Repair/provide filter that is missing on venthood

*46 Covered waste receptacle for women's restroom

*36 Cloths in-use for wiping between uses stored

*47 Other Violations

Provide "choking poster" and "inspection report available" signs up for public view

*21 RFSM - Not On Site

*31 Individual, disposable towels

*43 Ventilation hood systems, adequacy

Provide missing ventilation hood filters

*02 Cold Hold (41øF/45øF or below)

*22 Accredited food handler certificate - 60 days

*43 Light bulbs, light shields provided

Back storage area

*39 Equipment in good repair and proper adjustment.

Repair damaged ice maker

*18 Toxic items labeling-non original container

*39 Equipment in good repair and proper adjustment.

Paper towel dispenser

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

Register food manager certificate with the city of Dallas

*43 Ventilation hood systems, adequacy

Replace missing filters

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine

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

Discard dented cans

*29 Cold/hot hold unit thermometer easily viewable

Provide freezer thermometer

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

Keep can opener blade clean

*19 Water & Plumbing in good repair- per code

repair faucet leaks at 3 comp sink

*42 Dirty nonfood contact surfaces

Clean food debris on the floor

*36 Cloths in-use for wiping between uses stored

*47 Handler-Certificate Not on site

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*19 Water & Plumbing in good repair- per code

Repair pipe leak behind ice maker

*47 Handler-Certificate Not on site

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

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

Cheese observed at 53F.

*03 Food products not maintained at 135øF or above

Rice observed at 116F

*10 Chlorine sanitizer concentration, minimum temp.

weak Sanitizer at dish machine

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

*37 Food, utensils & equip under other sources

Employee drink stored by Utensils

*43 Light bulbs, light shields provided

*36 Cloths in-use for wiping between uses stored

*37 Food storage, prohibited areas under other sources

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

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

*29 Cold/hot hold unit thermometer easily viewable

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

*10 Clean Sight and Touch

food container

*03 Food products not maintained at 135øF or above

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

chorizo stored over cooked beans. chorizo contaminating cooked pork next to it.

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*02 Cold Hold (41øF/45øF or below)

fajita taquito measured at 62 degrees F

*19 Hand sink water temperature below 110'F

*36 Cloths in-use for wiping between uses stored

clothg

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

raw eggs stored above an open box full of bell peppers; eggs must be stored on the bottom shelf in the walk in cooler

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection

*24 Food Labeling- with common name of the food

*06 Time as PHC:provide written procedures on site

*45Floor, wall, ceiling - Exposed material

*02 Cold Hold (41øF/45øF or below)

chicken flautas measured at 47 degrees F; beef flautas measured at 53 degrees F

*28 Date marking commercially prepared RTE/ TCS food

*45Floor, wall, ceiling - Exposed material

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 54 degrees F; Beef flautas measured at 55 degrees F

*35 Hair Restraints effective

beard guard needed

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

raw chicken stored adjacent to raw beef in the walk in cooler

*10 Clean Sight and Touch

Inside the dishwasher is in desperate need of cleaning

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

Rice

*21 PIC ensures food properly and rapidly cooled

*02 Cold Hold (41øF/45øF or below)

Walk in refrigerator at 52.9 degrees - half and half Display Point of usage refrigerator - pico de gallo at 47.8 degrees

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

Cooked beans in the walk in refrigerator at 59.6 degrees after 24 hours Cooling beans, green salsa on the counter without a quick cool method

*10 Clean Sight and Touch

Dishwasher

*42 Nonfood-contact surfaces material

Foil lined surfaces

*35 Hair Restraints effective

Hair and beard restraints

*31 Individual, disposable towels

*43 Light bulbs, light shields provided

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

Coffee

*01 Cooling -- within 2 hours, 135-70øF

Cooked beans in a four inch bus tub coolint in the refrigerator without a quick cool method

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

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

Hot sauce bottles re-served Citations to follow for this repeated violation

*28 Date marking commercially prepared of RTE/PHF

Food in the refrigerator more than 24 hours without date marking

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Thawing pork under the work counter in the non refrigerated area of the kitchen

*03 Food products not maintained at 135øF or above

Cheese sauce held at 107.9 degrees

*34 Outer openings:closed,tight-fitting windows

*21 RFSM - Not On Site

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

Raw chorizo stored over cooked foods

*02 Cold Hold (41øF/45øF or below)

Milk products in the WIR at 48.6 - Half and Half

*10 A chemical sanitizer used: contact times criteria

Lack of a sanitizing solution in the three compartment sink