EL PUEBLO MEXICAN RESTAURANT.

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

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

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

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

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

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

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

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

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

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

missing writing employee health policies

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

expired RFSM certification must be have FSM registered with the city

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

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

fly activity observed must be have insect control devices

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

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

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

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

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

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

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

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

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

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

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

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

missing current grease trap ticket

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

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

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

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

kitchen floors lost smooth surfaces must be had smooth surfaces

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

missing food labeling must mark food labeling with food containers

must use proper clothing not street clothing

missing food handler cards

vent hood dirty must be clean to avoid grease dripping

trash containers without lids must be covered

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

cannot use trash can as prep table must use proper equipment

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

missing food thermometers must provide to all cooler units

GAP AT BACK DOOR (NEW DOOR STRIP NEEDED)

ONE CHLORINE SANITIZING BUCKET HAD NO CHLORINE CONCENTRATION

NO CITY OF DALLAS FOOD SERVICE MANAGER ON SITE

ENSURE ALL FOOD PREPARATION STAFF HAS FOOD HANDLER'S CERTIFICATES

UNCOVERED COOKED FOOD ITEMS IN THE REACH IN COOLER

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

ADDRESS PEELING PAINT IN THE WOMEN'S RESTROOM

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

OPEN DRINK CUPS IN THE FOOD PREPARATION AREA

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

RAW EGGS: 68.7 F SITTING OUT AT ROOM TEMPERATURE

THE LAST LIQUID WASTE REMOVAL SERVICE WAS BEYOND 90 DAYS.

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

ENSURE ALL EMPLOYEES WASH HANDS BEFORE DONNING NEW GLOVES

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

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

CLEAN FAN COVERS OF THE REACH IN REFRIGERATOR