El Pueblo Mexican Restaurant

*32 Nonfood surfaces-design to be cleaned easily

Remove plastic wrapping to allow easy cleanability of prep cooler

*33 Rinsing procedures - 3 compartment sink

Two compartments in three compartment sink had chlorine>ensure one has soap & water then the next compartment to rinse & last one meant for sanitizing

*21 RFSM - Not On Site

No food manager on site

*24 Food Labeling- with common name of the food

Label spray bottle with contents for grill

*21 Outfitter-Certified Food Manager

RFSM expired by 3 years>renew immediately

*32 Equipment and Utensils Multiuse Materials durable

Do not store food/vegetables (cilantro) in absorbent material

*33 Rinsing procedures - 3 compartment sink

Rinsing procedure>do not mix soap with chlorine (wash with soap & water, rinse with water, sanitize with chlorine and water)

*42 Dirty nonfood contact surfaces

clean racks in all coolers

*34 Outer door: solid,selfclosing,tightfitting

Fix weather stripping on rear exit

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

Observed employee drinks throughout the establishment, store in designated area

*18 Toxic items storage adjacent to food/utensils

Chemical spray bottles stored by food

*31 Individual, disposable towels

All hand sinks must be stocked with paper towels

*39 Cutting surfaces.

Observed worn cutting boards as often as needed

*03 Food products not maintained at 135øF or above

Cooked diced potatoes observed at 90 F, hot food must be held at 13f F or higher

*36 Cloths in-use for wiping between uses stored

Store wet wiping towels in a sanitizing solution when not used

*43 Light bulbs, light shields provided

Replace blown out lights (vent-a-hood system)

*33 Manual ware washing, sink compartment requirement

3 compartment sink must be set-up correctly (1- Wash, 2- Rinse, 3- Sanitize)

*34 Outer door: solid,selfclosing,tightfitting

Replace worn weather stripping at exit door near restrooms

*42 Floors/walls/ceiling/nonfood dirty

floors behind cooking equipment dirty with grease spills and soils accumulations must be clean to avoid cross contamination floors inside WI cooler unit dirty with spills and food debris must be c

*21 RFSM - Not On Site

RFSM not on site must be have RFSM on site during operational hours

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

food containers at floor level must be have 6 inches out the floor level

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

food containers inside cooler units without lids or covers food containers must be have cover or lids in all areas

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

food containers without lid or plastic covered inside WI cooler unit all food containers must be have lids o cover inside cooler units

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

PIC must be ensure hot water is sufficient to the peak hot water demands

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certiicate must be have a current RFSM registered with the city

*19 Hand sink water temperature below 110'F

hand sink with 90 F hot water temperature must be maintain a minimum of 110 F during operational hours

*45Physical Facilities Floors,Walls,Ceilings

cement floors with rough and cracks on kitchen area must be replace or repair to smooth and easy to clean surfaces to avoid contamination by bacteria

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to avoid cross contamination

*43 Light bulbs, light shields provided

some lights not working inside kitchen area must be replace or repair to proper condition

*43 Clean vent syst:Intake/exhaust air ducts

PIC must be ensure a/c vents must be clean and in good condition

*45 Premises shall be maintained in good repair

a/c vents at kitchen area present sings of burns and grease contamination must be replace or repair to avoid cross contamination

*45Physical Facilities Floors,Walls,Ceilings

cement floors at kitchen area missing proper surface floor covering to easy to clean floors ceiling present signs of fire burns in all areas exposing material must be replace or repair to proper

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*42 Floors/walls/ceiling/nonfood dirty

ceiling and walls dirty with soils and grease residues must be clean to avoid contamination

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have FSM registered with the city

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with grease and soils accumulations must be clean and sanitize to avoid contamination

*22 Handlers-Certificate Not On Site

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

*34 Devices to stun/electrocute flying insects

fly activity observed must be have insect control devices

*45Physical Facilities Floors,Walls,Ceilings

floors with cracks and rough surfaces must be replace or repair to smooth and easy to clean surfaces

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

front hand sink and restrooms temperature low at 75 F must be have required proper hot water temperature of 110 F or above

*45 Premises:Cleaning, frequency and restrictions

walls and ceiling tiles encrusted with grease and soils accumulations must be replace or repair walls and ceiling to avoid food contamination floors behind equipment kitchen area dirty with encrust

*20 Grease Trap Tickets

missing current grease trap ticket must be have a current grease trap ticket

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty with grease and soils accumulations must be clean to avoid food contamination

*39 Store equipment & utensils in a clean, dry place

excessive non used equipment on site must be remove or keep storage in dry and clean location

*45Physical Facilities Floors,Walls,Ceilings

floors with cracks and rough surfaces must be replace or repair to smooth and easy to clean surface

*42 Nonfood-contact surfaces material

RI freezer units service area not approved commercial units must be use approved commercial RIC freezer units

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

drink boxes at floor level must be 6 inches out the floor to avoid contamination

*39 Equipment in good repair and proper adjustment.

shelving rust and oxidize inside RI cooler units must be repair or exchange to avoid contamination

*45 Premises:Cleaning, frequency and restrictions

walls, floors behind equipment, ceiling vents and ceiling dirty with oils accumulation and dust debris must be clean all areas when contamination occurred use as public health control

*34 Windows or doors protected against the entry criteria - air curtain

missing air curtain at exit doors must be have air curtain to avoid entry of pest and insects as public health control

*20 Grease Trap Tickets

missing current grease trap ticket

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

sanitizer buckets at floor level must be 6 inches out the floor to avoid contamination

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest as public hazard control

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean vent hood of oil accumulations and debris

*32 Equipment and Utensils Multiuse Materials durable

using thank you bags as ice holder inside food containers must be use commercial approved containers to avoid chemical contamination on food

*45Physical Facilities Floors,Walls,Ceilings

kitchen floors lost smooth surfaces must be had smooth surfaces

*39 Equipment in good repair and proper adjustment.

shelves oxidize and rusted must exchange or repair shelves cooler units need to maintain correct temperature of 40 F must create a log to verified variation

*24 Food Labeling- with common name of the food

missing food labeling must mark food labeling with food containers

*35 Outer Clothing, Clean Condition

must use proper clothing not street clothing

*22 Handlers-Certificate Not On Site

missing food handler cards

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean to avoid grease dripping

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

*44 Covering receptacles if not in continuous use

trash containers without lids must be covered

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

missing date marking food containers inside cooler units must be date marking all food containers

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

cannot use trash can as prep table must use proper equipment

*09 Food protected cross contamination by preparing each type of food at different times or in separ

blood drips inside freezer unit frozen food must need to be separated properly

*29 Food thermometers provided and accessible

missing food thermometers must provide to all cooler units

*34 Outer openings:closing holes, gaps

GAP AT BACK DOOR (NEW DOOR STRIP NEEDED)

*02 Cold Hold (41øF/45øF or below)

*10 Chlorine exposure time table

ONE CHLORINE SANITIZING BUCKET HAD NO CHLORINE CONCENTRATION

*21 RFSM - Not On Site

NO CITY OF DALLAS FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

ENSURE ALL FOOD PREPARATION STAFF HAS FOOD HANDLER'S CERTIFICATES

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

UNCOVERED COOKED FOOD ITEMS IN THE REACH IN COOLER

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE REACH IN COOLER (IN KITCHEN) CLEAN THE DOOR GASKETS OF THE FRONT REACH IN COOLER WHERE THE RAW EGGS ARE STORED

*45 Premises shall be maintained in good repair

ADDRESS PEELING PAINT IN THE WOMEN'S RESTROOM

*47 Handwashing signage

PROVIDE ONE ADDITIONAL HAND WASH SIGN FOR THE HAND SINK IN THE KITCHEN

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

OPEN DRINK CUPS IN THE FOOD PREPARATION AREA

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

ONE CONTAINER OF RAW CHICKEN SITTING DIRECTLY ON ANOTHER CONTAINER OF RAW BEEF

*02 Cold Hold (41øF/45øF or below)

RAW EGGS: 68.7 F SITTING OUT AT ROOM TEMPERATURE

*20 Grease Trap Tickets

THE LAST LIQUID WASTE REMOVAL SERVICE WAS BEYOND 90 DAYS.

*38 Thawing. under running water criteria

OBSERVED RAW CHICKEN THAWING IN THE THREE COMPARTMENT SINK (NOT SUBMERGED UNDERWATER AND NOT UNDER RUNNING WATER)

*14 When to wash hands before donning new gloves

ENSURE ALL EMPLOYEES WASH HANDS BEFORE DONNING NEW GLOVES

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING WIPING CLOTHS IN THE SANITIZING BUCKET AFTER AND IN BETWEEN USE

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENTS AND REPLACE THE FILTERS IF NECESSARY.

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS OF THE REACH IN REFRIGERATOR