El Rey Del Grill

*45 Premises free of litter

clean and organize bar #1 to reduce clutter. compost food observed outside near dry storage area

*31 Handwashing lavatory - used for other purpose

pitcher observed inside of hand sink

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

open coffee cup observed at cook line

*24 Food Labeling- with common name of the food

label all food squeeze bottles

*42 Dirty nonfood contact surfaces

detail clean vent a hood filters to remove build-up

*27 Cooling method, criteria - rapid cooling equipment

rolled tacos observed at 77/ cooling at room temperature/ use proper method

*10 Clean Sight and Touch

clean all food contact surfaces/ cutting boards/ make stations - sight/touch

*32 Approved Food Contact Equip.

do not re-use single use containers/ must be commercial grade

*34 Pest control-routine inspections for

observed gnats at bar area

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

Provide date marking for the tomato, chicken, mushroom soup containers

*39 Keep utensils handles upright or protected

Keep tong upright Observed in on the cheese

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

Observed raw meat above sauce and next to onion pickle

*06 Discard TCS if date marked exceeds temp & time

Menudo 11/06

*32 Can openers-cleanability

Provide cleaning for can opener

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

Provide cover/ lid for all food contaienrs

*31 Handwashing lavatory - used for other purpose

Observed bucket in the hand sink

*36 Cloths in-use for wiping between uses stored

Keep towel in sanitizer bucket between use

*39 Equipment in good repair and proper adjustment.

Replace light bulbs under vent hood

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

Raw chicken next to Ready-to-eat food

*28 Date marking commercially prepared RTE/ TCS food

Needs to put date on ham/curred meats in reach-in cooler

*22 Accredited food handler certificate - 60 days

Get food handler certificates for employees

*39 Keep utensils handles upright or protected

*42 Dirty nonfood contact surfaces

*34 Outer openings:closing holes, gaps

Seal open gaps for the back door

*42 Floors/walls/ceiling/nonfood dirty

Provide cleaning for the floor in the wic

*32 Can openers-cleanability

Provide cleaning for the can opener

*06 Discard TCS if date marked exceeds temp & time

fried pork: 3/21

*35 Hair Restraints effective

All employees who working in the kitchen must have hat or hair net

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

observed onion put on raw chicken container

*31 Individual, disposable towels

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: 200 ppm chlorine

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

Provide date marking for the chicken, carrot, meat containers in the wic

*14 When to wash hands before donning new gloves

*15 Bare hands contact with ready-to-eat foods

Observed the employee is making the chicken taco with barehand

*18 Remove items during pest control application

Observed flies catcher above prep table and food containers

*21 RFSM - Not On Site

register RFSM with city of Dallas

*31 Individual, disposable towels

*21 RFSM - Not On Site

Register RFSM with city of Dallas (Dallascityhall.com)

*36 Cloths in-use for wiping between uses stored

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

Provide date marking for the all food containers

*18 Pesticides and rodenticides application criteria

observed fly catchers above food and equipment

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

observed raw meat above produce raw chicken store together with cooked chicken

*47 Handler-Certificate Not on site

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 0 ppm chlorine

*42 Nonfood-contact surfaces material

no towel allow under the cutting board

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

do not store scoop inside ice machine

*22 Handlers-Certificate Not On Site

provide food handler certificate for all employees

*45 Premises shall be maintained in good repair

repair FRP wall where detached, patch holes where needed

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

use by date dates for all prepared products

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

observed juice container stored in ice used for consumption at bar ice bin

*29 Mechanical holding unit, thermometer location

provide thermometers for ric/rif units

*12 A food employee or conditional employee shall report to PIC the information as specified under (

*32 Approved Food Contact Equip.

use approved containers to store product. Observed unapproved plastic containers (sour cream) being used replace residential equipment with commercial

*34 Outer openings:closing holes, gaps

seal back door properly to prevent entrance of insects and rodents

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

employee beverages observed on shelf above prep table and next to product inside rif

*41 Food storage containers, identified with common name of food.

label all food containers with common name

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cover all food in wic

*47 Other Violations

hang mop or store inverted when not in use

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket tested at 10ppm Chlorine. Should be between 50ppm and 100ppm.

*45 Floor& wall junctures- coved & sealed

Floors have bare, unsealed concrete throughout kitchen.

*31 Handwashing lavatory - allow convenient

No hand wash sinks available in either main kitchen production area or in back preparation area. Both locations should have a hand wash sink or another sink retasked to be a hand wash sink and stocke

*34 Outer door: solid,selfclosing,tightfitting

Light visible around frame of back door near back wall grill. Same situation for back door near walk in cooler.

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

Houseflies and fruit flies observed in kitchen

*29 Cold/hot hold unit thermometer easily viewable

Walk in cooler missing easily readable thermometer.

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

Bulk container containing rice lid left open during all of inspection process.

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

Ice in bar area has bottle of drink mix stored inside. No other ice supply observed. Please do not use food ice as a coolant.

*18 Toxic items labeling-non original container

Multiple spray bottles throughout facility with colored fluids not clearly labeled. Sanitizer bucket in back preparation area not clearly identified. Please clearly identify all potentially toxic

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificates on display expired. Management showed evidence that they were in the process of taking the class. Registered Food Service Manager certified through the

*10 Clean Sight and Touch

*19 Water & Plumbing in good repair- per code

leak under 3 cs

*21 RFSM - Not On Site

*41 Food Label - Bulk food w/ manufatuter labeling

squeeze bottle

*42 Dirty nonfood contact surfaces

*21 RFSM - Not On Site

*19 Water & Plumbing in good repair- per code

DAMAGED PANEL OF ICE MACHINE

*34 Pest control-routine inspections for

*10 Clean Sight and Touch

INTERIOR OF REACH IN FREEZER

*43 Light bulbs, light shields provided

*42 Dirty nonfood contact surfaces

*31 Individual, disposable towels

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

*15 Bare hands contact with ready-to-eat foods

salad

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

provide cover/lid for the chicken container

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

observed raw beef store together with the cooked food

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*22 Handlers-Certificate Not On Site

*43 Clean vent syst:Intake/exhaust air ducts

*31 Handwashing lavatory - used for other purpose

*43 Light bulbs, light shields provided

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

*36 Cloths in-use for wiping between uses stored