OCT 4
2023
PASSED
11 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EL POLLO COSTENO.
BEAT. 18/100
10825 DENNIS RD #103 · PRESTON HOLLOW, DALLAS
Last inspected October 4, 2023 · passed
Failed 3 of 24 inspections. 43 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
24
21 passed · 3 failed
VIOLATIONS
264
includes 43 critical
RECORDS COVER
7 YEARS
since Oct 2016
INSPECTION HISTORY
*36 Cloths in-use for wiping between uses stored
wiping cloths need to be in a central location
*32 Maintain in Good Repair
aluminum foil needs to be removed and approved liner
*29 Sanitizing solutions, testing devices
need to supply test strips for solutions
*10 Chlorine sanitizer concentration, minimum temp.
chlorine solution shall be at 50- 100 ppm
*39 Equipment-doors, seal hinges adjusted/intact
door seal in reach in oven needs repair
*43 Light bulbs, light shields provided
RIC cooler needs a light operating
*34 Outer openings:closed,tight-fitting windows
back door needs to be sealed properly leaving no gap
*42 Nonfood-contact surfaces material
shelves need to be rust proof from non food contact surfaces
*47 Handwashing signage
Hand wash sign reminder in RR
*28 Date marking > 24 hrs,on site,temp 41F
*46 Toilet rooms, convenience and accessibility
MAR 212023PASSED10 violations1 CRITICALDETAILS
MAR 21
2023
PASSED
10 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
*33 Rinsing procedures - 3 compartment sink
SET UP SET IN THE ORDER OR WASH, RINSE AND SANITIZE.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR, WALLS AND CEILING OF DUST AND DIRTY . CLEAR ICE BUILT UP FROM INTERIOR OF FREEZER. CLEAN WALK IN FREEZER FLOOR OF TRASH FROM AREAS BELOW SHELVES, CLEAN WALK IN COOLER STORAGE SHELVES.
*15 Bare hands contact with ready-to-eat foods
DO NOT USE BARE HANDS CONTACT READY TO EAT FOOD.
*43 Light - 50 foot : Food and utensils area
ABOVE SINKS, STORAGE AREA.
*36 Cloths in-use for wiping between uses stored
*45 Unnecessary articles prohibited
REMOVE CARDBOARD LINERS FROM STORAGE SHELVES.
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
*22 Accredited food handler certificate - 60 days
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE AL FOOD PRODUCTS WITH UP TO 7 DAYS OF SHELF LIFE, OBSERVED SOME PRODUCTS DATE WITH 8 DAYS OF SHELF LIFE. OBSERVED SOME PRODUCTS WITH OUT LABELS
AUG 232022PASSED10 violations1 CRITICALDETAILS
AUG 23
2022
PASSED
10 violations1 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK ALL FOOD PRODUCTS FROM WALK IN COOLER.
*03 Food products not maintained at 135øF or above
EGG WITH GROUND MEAT 128'F, FRIED CHICKEN 95'F
*39 Store all equipment & utensil covered or inverted
*24 Food Label- manufacture/packer/distrubtor name
FRUIT FRUIT PACKS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR AND SHELVES FROM WALK IN COOLER, AND FREEZER.
*38 Thawing. under running water criteria
OBSERVED FOOD PRODUCT THAWING AT ROOM TEMPERATURE.
*22 Accredited food handler certificate - 60 days
*21 RFSM - Not On Site
FEB 282022PASSED10 violations1 CRITICALDETAILS
FEB 28
2022
PASSED
10 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
*24 Food Label- manufacture/packer/distrubtor name
DESSERT BAGS FROM ICE CREAM FREEZER.
*06 Discard TCS if date marked exceeds temp & time
REMOVE ALL EXPIRED FOOD .
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
*15 Bare hands contact with ready-to-eat foods
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES OF WALK IN COOLER.
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS.
*22 Accredited food handler certificate - 60 days
*03 Food products not maintained at 135øF or above
SCRAMBLED EGG WITH BACON 127'F
*45 Premises shall be maintained in good repair
REPLACE MISSING FLOOR TILES FROM DRY STORAGE AREA. REPLACE MISSING DRAIN STOPPERS FROM SINK.
AUG 32021PASSED9 violations1 CRITICALDETAILS
AUG 3
2021
PASSED
9 violations1 CRITICALDETAILS
*33 Rinsing procedures - 3 compartment sink
SET UP SINK IN THE ORDER OF WASH, RINSE AND SANITIZER.
*03 Food products not maintained at 135øF or above
SCRAMBLED EGG 130'F. COS
*22 Accredited food handler certificate - 60 days
*21 RFSM - Not On Site
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
WALK IN COOLER SHELVES AND FLOOR.
*29 Cold/hot hold unit thermometer easily viewable
FREEZER
*45 Premises shall be maintained in good repair
PROVIDE DRAIN STOPPER TO THREE COMPARTMENT SINK, DO NOT USE PAPER TOWEL AS DRAIN STOPPER.
show all 24 inspections →
JUL 62021PASSED12 violations1 CRITICALDETAILS
JUL 6
2021
PASSED
12 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
FINAL NOTICE!
*24 Food Label- manufacture/packer/distrubtor name
FROZEN BANANAS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES FROM COOLERS, WALLS, FREEZERS,
*45 Premises shall be maintained in good repair
PROVIDE DRAIN STOPPERS TO THREE COMPARTMENT SINK.
*43 Light - 50 foot : Food and utensils area
*18 Toxic items labeling-non original container
SPRAY BOTTLES
*28 Original cont. of RTE/PHF/Day1= day of opening
Date food product with no more than 7 days of shelf life , observed products with 8 days of shelf life.
*22 Accredited food handler certificate - 60 days
*10 Clean Sight and Touch
ICE MACHINE AND COOLERS
*36 Cloths in-use for wiping between uses stored
*03 Food products not maintained at 135øF or above
CHICKEN 111'F, SCRAMBLED EGG 85'F
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
JUN 72021PASSED11 violations2 CRITICALDETAILS
JUN 7
2021
PASSED
11 violations2 CRITICALDETAILS
*14 Hands wash procedures-without soap
OBSERVED EMPLOYEE WASHING HER HANDS IN THREE COMPARTMENT SINK WITHOUT SOAP FOR FEW SECONDS. EMPLOYEES MUST WASH THEIR HANDS WITH SOAP FOR 20 SECONDS IN HAND SINK.
*06 Discard TCS if date marked exceeds temp & time
REMOVE ALL EXPIRED FOOD PRODUCTS FROM COOLERS.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM
*42 Floors/walls/ceiling/nonfood dirty
DUSTY FAN
*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".
*21 RFSM - Not On Site
Follow instruction from the following web page to obtain your Dallas Registered Food Service Manager certificate, https://dallascityhall.com/departments/codecompliance/consumer-health/P
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE MADE TACO WITH BARE HANDS.
*33 Rinsing procedures - 3 compartment sink
SET UP THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE.
*03 Food products not maintained at 135øF or above
SCRAMBLED EGG 123'F
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE FOOD PRODUCT SE BY DATE WITH USE BY DATE OF 7 DAYS OR LESS.
*01 Cooling -- total 6 hours, 135-41øF
OBSERVED FRIED CHICKEN AT 53'F IN CLOSED BAG FROM WALK IN COOLER, EMPLOYEE STATED IT WAS PLACED IN WALK IN COOLER WHEN IT WAS HOT LAST NIGHT,
DEC 72020PASSED8 violations1 CRITICALDETAILS
DEC 7
2020
PASSED
8 violations1 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
STORAGE SHELVES
*33 Rinsing procedures - 3 compartment sink
SET UP SINK IN THE ORDER OF 2ASH, RINSE, AND SANITIZE.
*18 Use toxics according to additional condition
MAINTAIN CHLORINE SANITIZER AT 50 PPM IN THE SINK, TESTED AT 200 PLUS PPM.
*28 Original cont. of RTE/PHF/Day1= day of opening
OBSERVED PRODUCTS DATED WITH 9 DAYS OF SHELF LIFE.
*45 First Aid
*24 Food Label- manufacture/packer/distrubtor name
PREPACKAGED FROZEN DESSERT.
*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".
*21 RFSM - Not On Site
NOV 112020PASSED12 violations2 CRITICALDETAILS
NOV 11
2020
PASSED
12 violations2 CRITICALDETAILS
*45 Premises shall be maintained in good repair
PROVIDE DRAIN STOPPER , OBSERVED FOOD WRAP BEING USE AT DRAIN STOPPERS.
*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".
*03 Food products not maintained at 135øF or above
FRIED CHICKEN 112'F, OATMEAL 112'F
*36 Cloths in-use for wiping between uses stored
*24 Food Label- manufacture/packer/distrubtor name
FROZEN FRUIT BAGS
*31 Handwashing lavatory - used for other purpose
DO NOT KEEP ANY ITEMS IN HAND SINK.
*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
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED , OBSERVWD SEVERAL EMPLOYEES ' BEVERAGE ON FOOD PREP. TABLE .
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER .
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*6 Discard PHF is exceeds time/temp combinations
FLAN WITH USE BY DATE 11-8-20
*42 Floors/walls/ceiling/nonfood dirty
KITCHEN SHELVES, STOVE, FLOOR AND SHELVES OF WALK IN COOLER, WALL
MAY 282020PASSED12 violations2 CRITICALDETAILS
MAY 28
2020
PASSED
12 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*15 Bare hands contact with ready-to-eat foods
OBERVED EMPLOYEE CONTACTED READY TO EAT FOOD WOTH BARE HANDS
*42 Floors/walls/ceiling/nonfood dirty
ALSO COOLERS
*22 Handlers-Certificate Not On Site
*24 Food Label- manufacture/packer/distrubtor name
CHEESE AND DESSERT BAGS
*45 First Aid
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*03 Food products not maintained at 135øF or above
FRIED CHICKEN 122'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".
*36 Cloths in-use for wiping between uses stored
*34 Controlling pests. Eliminating harborage conditions
OBSERVED ONE ROACH BY HAND SINK.
*39 Keep utensils handles upright or protected
ICE SCOOP
DEC 162019PASSED10 violations1 CRITICALDETAILS
DEC 16
2019
PASSED
10 violations1 CRITICALDETAILS
*45 First Aid
*14 Gloves single use
OBSERVED EMPLOYEE CONTINUE TO WORK WITH SAME GLOVES AFTER PICK UP ITEMS FROM THE FLOOR.
*18 Use toxics according to additional condition
MAINTAIN SANITIZER AT 50 PPM FROM THE SINK. TESTED AT 200 PPM
*24 Food Label- manufacture/packer/distrubtor name
*21 RFSM - Not On Site
*45 Premises shall be maintained in good repair
REPLACE BROKEN COVER FROM TAMALES WARMER
*47 OTHER VIOLATIONS
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN STOVES, POTS, EXTERIOR OF FREEZERS AND COOLERS
*19 One Inch Air Gap
THREE COMPARTMENT SINK
*35 Eating food, chewing gum, drinking beverages, or using tobacco
JUN 32019PASSED7 violations1 CRITICALDETAILS
JUN 3
2019
PASSED
7 violations1 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Cooked chicken cooling on the ocunter
*22 Washing hands only at a designated hand sink
Washing hand at the hand sink
*39 Store all equipment & utensil covered or inverted
Pots
*41 Food storage containers, identified with common name of food.
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizer rinse
*40 Reuse of single service articles
*07 Food safe, good condition, unadulterated, and honestly presented
Manufactured frozen desserts without a label
JAN 22019PASSED11 violationsDETAILS
JAN 2
2019
PASSED
11 violationsDETAILS
*35 Hair Restraints effective
Not wearing beard nets
*10 Clean Sight and Touch
*02 Untreated shell eggs need to be at 45§F or <
Raw shell eggs held at 54.1 degrees
*28 Date marking > 24 hrs,on site,temp 41F
*45 Attachments to walls and ceilings shall be easily cleanable
Vents in need of cleaning Walls in need of cleaning
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*40 Reuse of single service articles
*39 Store all equipment & utensil covered or inverted
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
*34 Outer openings:closed,tight-fitting windows
DEC 212018FAILED15 violations4 CRITICALDETAILS
DEC 21
2018
FAILED
15 violations4 CRITICALDETAILS
*35 Hair Restraints effective
Missing beard net
*47 RFSM Certificate - Not Display
*40 Reuse of single service articles
*10 Chlorine sanitizer concentration, minimum temp.
*03 Food products not maintained at 135øF or above
Beef stew held at 116.6 degrees on the unlit storve
*22 Handlers-Certificate Not On Site
*18 Toxic items storage adjacent to food/utensils
Raw tripe stored with soap Fireant bait
*21 RFSM - Not On Site
*27 Cooling, heating, and holding capacities. Equipment
Holding tamales on the counter without a heat source
*07 Food safe, good condition, unadulterated, and honestly presented
Holding food past is't expiration date - 8 days past expiration date
*01 Cooling -- within 2 hours, 135-70øF
Coolingcooked chicken at 105.4 degrees - cooling without a cooling source
*05 Rapidly reheat 165øF for hot holding
Reheating of tamales in the warmer
*02 Untreated shell eggs need to be at 45§F or <
Raw shell eggs held at 70.1 under the counter
*38 Thawing. under running water criteria - water velocity
*32 Equipment and Utensils Multiuse Materials durable
Home style crock pots
DEC 52018PASSED13 violations1 CRITICALDETAILS
DEC 5
2018
PASSED
13 violations1 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
*03 Food products not maintained at 135øF or above
Eggs and chrizio held at 130.2 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
*42 Floors/walls/ceiling/nonfood dirty
Area around the hot water heater and flour storage
*37 Storing the food at least 15 cm (6 inches) above the floor
*21 RFSM - Not On Site
*29 Sanitizing solutions, testing devices
*02 Cold Hold (41øF/45øF or below)
Pico de gallo hald without refrigeration
*28 Date marking > 24 hrs,on site,temp 41F
*39 Store all equipment & utensil covered or inverted
*47 RFSM Certificate - Not Display
*22 Handlers-Certificate Not On Site
NOV 212018PASSED10 violations2 CRITICALDETAILS
NOV 21
2018
PASSED
10 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Rim sented cans
*33 Warewashing sinks and drain boards, self-draining.
*37 Storing the food at least 15 cm (6 inches) above the floor
*01 Cooling -- total 6 hours, 135-41øF
Cooling tamales on the counte
*40 Reuse of single service articles
*33 Warewashing sinks and drain boards, self-draining.
*18 Toxic items used according to law
Fire ant bait inside the restaurant
*03 Food products not maintained at 135øF or above
Cooked eggs held at 125.4 degrees
*10 Chlorine sanitizer concentration, minimum temp.
*10 Clean Sight and Touch
Pans encrusted in grease
JUN 152018PASSED8 violations3 CRITICALDETAILS
JUN 15
2018
PASSED
8 violations3 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
Repeat
*32 Equipment and Utensils Multiuse Materials durable
Disposal cup used as a scoop
*15 Contact RTE Products w/ Bare Hands
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs and raw chicken stored above ready to eat foods
*31 No soap at handsink
Rear hand sink
*39 Store all equipment & utensil covered or inverted
*35 Eating food, chewing gum, drinking beverages, or using tobacco
JUN 42018FAILED18 violations5 CRITICALDETAILS
JUN 4
2018
FAILED
18 violations5 CRITICALDETAILS
*18 Toxic items storage adjacent to food/utensils
Coffee creamer and degreaser
*28 Date marking > 24 hrs,on site,temp 41F
Lack of date marking
*39 Store all equipment & utensil covered or inverted
*31 Handwashing lavatory - accessible
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over bananas Raw shell eggs stored over ready to eat foods Raw shell eggs stored over ready to eat foods in the point of usage refrigerator
*31 No soap at handsink
Rear hand sink
*43 Light - 50 foot : Food and utensils area
*11 Food not re-served after being served or sold to consumer
Hot sauce
*32 Equipment and Utensils Multiuse Materials durable
Cup used as a scoop
*03 Food products not maintained at 135øF or above
Cooked eggs and sausage held at 123.6 degrees Cooked chicken held at 92.6 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*22 Handlers-Certificate Not On Site
*40 Handle & dispense of cleaned utensils, single-use
Single service dispensed non inverted
*37 Storing the food at least 15 cm (6 inches) above the floor
onions
*01 Cooling -- within 2 hours, 135-70øF
Cooling refried beans without a quick cooling method Refried beans were at 97.6 degrees in a two gallon round container
*10 Chlorine sanitizer concentration, minimum temp.
Total lack of a sanitizing solution
*02 Cold Hold (41øF/45øF or below)
Milk held at 75.5 degrees without a refrigeration source
*07 Food safe, good condition, unadulterated, and honestly presented
Rim and seam dented cans
DEC 72017PASSED10 violations2 CRITICALDETAILS
DEC 7
2017
PASSED
10 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*31 Individual, disposable towels
Rear hand sink
*32 Equipment and Utensils Multiuse Materials durable
Cut off bottles used for scoops Cups used for scoops
*31 No soap at handsink
Rear hand sink
*01 Cooling -- total 6 hours, 135-41øF
Cooked beans at 72.5 degrees - cooling under the counter overnight Rice at 89.3 degrees - cooling on the counter
*44 Water, Plumbing, and Waste Sewage
Water water from the ice bin dripping into a bucket
*28 Date marking > 24 hrs,on site,temp 41F
*40 Reuse of single service articles
*11 Food not re-served after being served or sold to consumer
Squirt bottles reused
JUN 22017PASSED5 violations1 CRITICALDETAILS
JUN 2
2017
PASSED
5 violations1 CRITICALDETAILS
*31 No soap at handsink
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Splash gaurd needed between the dishwahing sink and the food prepration sink
*22 Handlers-Certificate Not On Site
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards needed
JUN 12017PASSED14 violations4 CRITICALDETAILS
JUN 1
2017
PASSED
14 violations4 CRITICALDETAILS
*27 Cooling method, criteria - rapid cooling equipment
Using a broken refrigerator to cool foods
*14 When to wash hands after handling soiled equip/utensil
*42 Nonfood-contact surfaces material
Foil lined surfaces
*36 Cloths in-use for wiping between uses stored
*15 Bare hands contact with ready-to-eat foods
*21 Demonstrateion of knowledge by PIC
*01 Cooling -- total 6 hours, 135-41øF
Cooling cooked rice under the counter inside the food preparation area - rice was 117.3 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
Onions
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*21 RFSM - Not On Site
*07 Food safe, good condition, unadulterated, and honestly presented
Missing labels
*24 Food Label- manufacture/packer/distrubtor name
*37 Unpackaged food may not be stored in direct contact with undrained ice
*02 Cold Hold (41øF/45øF or below)
Cut tomatoes at 62.3 degrees
MAY 242017PASSED11 violations1 CRITICALDETAILS
MAY 24
2017
PASSED
11 violations1 CRITICALDETAILS
*31 No soap at handsink
*47 Health permit posted
*36 Cloths in-use for wiping between uses stored
*22 Handlers-Certificate Not On Site
*10 Clean Sight and Touch
Pans with labels left on
*37 Unpackaged food may not be stored in direct contact with undrained ice
*02 Cold Hold (41øF/45øF or below)
Cole slaw at 55.2 - top of the POUR
*11 Food not re-served after being served or sold to consumer
Tomato based hot sauce re-served
*28 Date marking > 24 hrs,on site,temp 41F
*10 Chlorine sanitizer concentration, minimum temp.
Zero
*21 RFSM - Not On Site
MAY 12017FAILED17 violations4 CRITICALDETAILS
MAY 1
2017
FAILED
17 violations4 CRITICALDETAILS
*31 Hand sinks: number installed for convenient use
A hand sink is required in the front food prepration area or you may move all the food preparation back into the kitchen
*28 Date marking > 24 hrs,on site,temp 41F
*22 Handlers-Certificate Not On Site
*03 Food products not maintained at 135øF or above
Cooked beans in the warmer at 132.2 degrees
*11 Food not re-served after being served or sold to consumer
*37 Storing the food at least 15 cm (6 inches) above the floor
*18 Medicines labeled and stored properly
*21 RFSM - Not On Site
*40 Reuse of single service articles
*33 Warewashing sinks and drain boards, self-draining.
Need one drain board attached to the sink, the other drain boards is already in place above the sinks
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat vegetables
*02 Cold Hold (41øF/45øF or below)
Pico de Gallo in the top of the POUR at 48.3 degrees
*01 Cooling -- within 2 hours, 135-70øF
Cooling cooked rice on the bottom of a work table without a refrigeration source
*14 When to wash hands before donning new gloves
*15 Contact RTE Products w/ Bare Hands
*35 Hair Restraints effective
*24 Food Label - declaration of the quantity
OCT 52016PASSED10 violations1 CRITICALDETAILS
OCT 5
2016
PASSED
10 violations1 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
Water leaks ifrom the ceiling into the kitchen
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Floors/walls/ceiling/nonfood dirty
Wall behind the food preparation area is dirty
*47 RFSM Certificate - Not Display
*40 Reuse of single service articles
*31 Hand sinks: number installed for convenient use
A hand sink is required in the food preparation area/check out area THIS IS A REPEATED VIOLATION
*01 Cooling -- within 2 hours, 135-70øF
Cooked beans cooling on a shelf without refrigeration at 97.4 degrees more than 12 hours Cooked chicken cooling in the refrigerator more than 12 hours at 45.1 degrees - five gallon bucket container
*11 Food not re-served after being served or sold to consumer
Reserving TCS foods (Hot sauce and pickled vegetables)
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
Maual dish washing lack of a sanitizing solution Lack of wiping rag water
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