El Rio Grande #1

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

Observed raw sausage over cooked sausage

*29 Food thermometers provided and accessible

Observed some coolers w/ missing thermometers

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

*45 Lockers to be used to store personal items

*42 Nonfood-contact surfaces material

Cloth towel under the cutting board

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

*43 Light - 50 foot : Food and utensils area

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

Drinks stored on floor. Must be stored 6" above floor.

*06 Discard TCS if date marked exceeds temp & time

Ground beef expired 7/4 on display. Must be removed.

*22 Handlers-Certificate Not On Site

Expired FH. Must provide current FH

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

Dented cans on display. Must be removed.

*36 Cloths in-use for wiping between uses stored

Towels stored on prep table. Must be stored properly in bucket with saniziter

*36 Cloths in-use for wiping between uses stored

cloths not stored in sanitizer bucket

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*29 Sanitizing solutions, testing devices

*21 RFSM - Not On Site

Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*02 Cold Hold (41øF/45øF or below)

carrot without ref

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer

*10 Q.A. PPM - follow manufacturer's direction

500 Ppm quat

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

raw meat and bean store together

*10 Q.A. PPM - hardness of water

0 ppm quat

*18 Toxic items stored above food/utensils

sanitizer bucket

*32 Damaged Equipment

ices build up in wif

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

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

*43 Light bulbs, light shields provided

*45Floor, wall, ceiling - Exposed material

wall