El Pollo Regio

*10 Clean Sight and Touch

clean ice machine

*02 Cold Hold (41øF/45øF or below)

Maintain churros and tomatoes at a cold hold of 41 or below and address cooling unit issues

*31 Handwashing lavatory - used for other purpose

*42 Dirty nonfood contact surfaces

Clean WIC fans

*45 Premises shall be maintained in good repair

Address cracked walls

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

*21 RFSM - Not On Site

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

Multiple cans with large dents

*14 When to wash hands

Employees observed switching tasks without washing hands or changing gloves

*18 Toxic items labeling-non original container

Chemical Spray bottles not labeled

*21 RFSM - Not On Site

RFSM certificate expired 6+ months

*32 Maintain in Good Repair

Food storage bin had a hole in its side / soiled shelves

*34 Pest Control

Restaurant infested with flies. Air gap in door must be repaired

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

Employee food and drinks next to restaurant food on prep table and in walk in cooler

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on prep table

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

Chicken left open in walk in cooler

*42 Nonfood-contact surfaces material

Soiled cooler gaskets, rear storage area littled with organic matter, ceiling tiles soiled

*43 Light bulbs, light shields provided

Missing light shields in rotisserie area with malfunctioning light bulbs

*45Physical Facilities

Broken base tiles in rotisserie area and cooler drain in disrepair

*02 Cold Hold (41øF/45øF or below)

SLICED CHEESE 53, SLICED HAM 58, SLICED TOMATOES 48

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

*45 Floor contruction requirements

*34 Outer door: solid,selfclosing,tightfitting

*19 Water & Plumbing in good repair- per code

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

Must datemark items held longer than 24 hrs for no more than 7 days.

*29 Cold/hot hold unit thermometer easily viewable

Must provide thermometers in coolers.

*34 Outer door: solid,selfclosing,tightfitting

Observed gap at back door.

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

Observed non-handled containers used as scoops.

*47 Other Violations

Need a choking poster in the dining area. “SEC. 17-11.2. ADDITIONAL REQUIREMENTS. [Reserved.] Amend Chapter 17, “Food Establishments” - Page 36 (a) General. All food establishments that provide

*22 Handlers-Certificate Not On Site

RENEW YOUR EXPIRED FOOD HANDLER CERTIFICATES

*21 RFSM - Not On Site

REGISTERED YOUR FOOD SERVICE MANGER CERTIFICATE AT OUR OFFICE NO LATER THAN 4:00 PM OF 10-29-19

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*42 Floors/walls/ceiling/nonfood dirty

ALSO DEGREASE FLOOR

*10 Clean Sight and Touch

CLEAN CAN OPENER AND PREP. TABLE

*34 Outer door: solid,selfclosing,tightfitting

SEAL GAP FROM BACK DOOR

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

NO DRINKING IN FOOD PREP. AREA

*45Floor, wall, ceiling - Exposed material

REPLACE MISSING CEILING TILE FROM STORAGE AREA

*10 Clean Sight and Touch

CUTTING BOARD, TRAYS,

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

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENT HOOD, CEILING , SHELVES OF DUST AND FOOD DEBRIS

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH A BIGGER AND BETTER SEAL WEATHER STRIP

*19 Backflow prevention device - installed

INSTALL BACK FLOW PREVENTION DEVICE TO FAUCET WHICH HOSE IS CONNECTED

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE WORKING THERMOMETER TO COOLER. OBSERVED THERMOMETER FOR HIGH TEMPERATURE THERMOMETER IN COOLER.

*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

*47 Conditions of Permit-in use of food equipment

POST SIGN " CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

*03 Food products not maintained at 135øF or above

BEANS 106'F, RICE 130'F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENT HOOD, CEILING, FLOOR FROM GRILL AREA

*43 Heating/ventilation: designed and installed

REPEATED VIOLATION ! KEEP STEAMER UNDER AN APPROVED VENT HOOD

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

*34 Outer door: solid,selfclosing,tightfitting

KEEP BACK DOOR CLOSED WHEN BACK DOOR IS NOT BEING USE

*45 Floor& wall junctures- coved & sealed

REPLACE MISSING FLOOR AND WALL TILES FROM BACK DOOR AREA

*47 Conditions of Permit-in use of food equipment

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

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

NO DRINKING ALLOWED IN FOOD PREP. AREA. OBSERVED EMPLOYEE DRINK ON FOOD PREP. TABLES

*38 Thawing. under running water criteria

OBSERVED PRODUCTS THAWING IN STANDING WATER. THAW PRODUCTS IN COOLER

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

DATE MARK ALL FOOD PRODUCTS FROM COOLERS

*03 Food products not maintained at 135øF or above

CHICKEN 125'F

*47 Conditions of Permit-in use of food equipment

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

COVER FOOD PRODUCTS STORED NEAR HAND SINK

*02 Cold Hold (41øF/45øF or below)

HAM 48'F, BEANS 53'F

*20 Sewage disposal thru public sewage plant

CITATION AND CLOSURE ISSUED--- OBSERVED SEWAGE BACK UP TO STREET- SEE PICTURES

*10 Sanitization after Cleaning

EMPLOYEE CAN'T SANITIZE ANY EQUIPMENT DUE TO SEWAGE BACK UP

*14 When to wash

OBSERVED EMPLOYEE CONTINUE TO WORK WITHOUT WASHING AFTER DRINKING

*19 Water & Plumbing in good repair- per code

REPAIR BROKEN MAIN DRAIN PIPE AT ONCE

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

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*42 Floors/walls/ceiling/nonfood dirty

CEILING

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

*43 Heating/ventilation: designed and installed

KEEP STEAMER UNDER AN APPROVED VENT HOOD

*36 Cloths in-use for wiping between uses stored

*14 Hands wash procedures-without soap

OBSERVED EMPLOYEE WASH HANDS WITH SOAP FOR ONLY 5 SECONDS

*03 Food products not maintained at 135øF or above

CHICKEN 128

*02 Cold Hold (41øF/45øF or below)

HAM 50'F

*19 Backflow prevention device - installed

*19 Water & Plumbing in good repair- per code

clogged hand sink drain

*34 Outer door: solid,selfclosing,tightfitting

*31 Individual, disposable towels

*32 Damaged Equipment

beans container

*14 Gloves single use

*12 Gloves Single Use

*10 Other sanitizer exposure time

knife warmer 160 F, rif 10 F, rice 206 F, ric 40 F, 41 F, walk in cooler 40 F, warmer 150 F, ric 40 F 34 F

*19 Water & Plumbing in good repair- per code

back plumbing leaking

*14 Gloves single use

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

*31 Handwashing lavatory - used for other purpose

*43 Light bulbs, light shields provided

*24 Food Label- manufacture/packer/distrubtor name

prepackages cakes