El Rio Grande #1 / Taqueria

*27 Cool TCS foods using proper methods

Menado cooling at room temperature. use proper cooling method

*36 Cloths in-use for wiping between uses stored

Observed wet wiping cloths on the counter

*39 Store all equipment & utensil covered or inverted

Invert single-service lids at front counter

*42 Dirty nonfood contact surfaces

Detail clean the vent hood filters

*45 Drying Mops-air dry

Hang wet mops to dry

*03 Food products not maintained at 135øF or above

Observed chile relino @ 123.1 F

*14 When to wash hands before donning new gloves

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

rovide cover for chips, beef, and chicken on cool down

*42 Dirty nonfood contact surfaces

clean dirty RIC/RIF gaskets

*03 Food products not maintained at 135øF or above

Observed beef soup @ 117.7, cheese @ 43.5

*36 Cloths in-use for wiping between uses stored

*39 Utensils, single serve items 6 inches off - floor

Observed cooking equipment sitting on floor by storage shelves

*42 Dirty nonfood contact surfaces

Clean dirty gaskets on all RICs

*45 Premises shall be maintained in good repair

Repair small leak on hand wash only sink by 3-comp sink

*46 Covered waste receptacle for women's restroom

Provide covered receptacle for women's restroom

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

Observed raw meat stored over bagged plantains in RIC.

*19 Water & Plumbing in good repair- per code

Observed water leak at handsink and near water hose.

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

Must datemark food items.

*29 Cold/hot hold unit thermometer easily viewable

All coolers/freezers need easily viewable thermometers.

*47 Other Violations

Do not over stock food inside of reach in cooler

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

Cover pork skins inside of warmer- Protect from pests

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

Observed employee drinks in a designated location

*32 Damaged Equipment

Replace rubber gaskets on RIC/true

*45Physical Facilities Floors,Walls,Ceilings

Service reach in cooler true -running high 50 degrees

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

Must date mark RTE food

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

Observed meatball 128 degrees F, chicken in soup 117 degrees F, and chili relleno 131 degrees F.

*10 Clean Sight and Touch

Observed dirty single-use lids

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer bucket >200 ppm Cl. Observed 3-comp sink >400 ppm Q.A.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Observed using towel as non-slip mat under cutting board

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

Observed knife stored in gap between sink and wall

*46 Covered waste receptacle for women's restroom

Provide covered trash in womens restroom (for blood-containing sanitary product disposal)

*03 Food products not maintained at 135øF or above

Observed pork ribs 126 degrees F, chicken soup 129 degrees F. Unit 120 degrees F.

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

Observed dented can

*10 Clean Sight and Touch

Observed dirty can opener blade

*18 Toxic items labeling-non original container

Observed chemical spray bottle w/ no label

*29 Food thermometers provided and accessible

Provide thermometer in RIC

*32 Equipment has cracks and corners

Observed cracked food bin lids

*34 Insect control:prevent dead insects from food

Observed dead insects in boiler room.

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

Observed uncovered rice

*45 Premises shall be maintained in good repair

Repair wall

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty walls

*03 Food products not maintained at 135øF or above

Observed pork 122 degrees F, chicken 130 degrees F, eggs 128 degrees F.

*18 Toxic items storage adjacent to food/utensils

Observed sanitizer bucket next to food product

*36 Cloths in-use for wiping between uses stored

Observed sanitizer bucket on floor, towel left on prep table

*45 Premises shall be maintained in good repair

Seal hand sink to wall. Observed RFP detached from wall.

*29 Food thermometers provided and accessible

Observed missing thermometer in RIC

*02 Cold Hold (41øF/45øF or below)

Observed tomato 69.6 degrees F, lettuce 69 degrees F, sour cream 69.5 degrees F. RIC 54.1 degrees F. Another RIC was 47.8 degrees F.

*03 Food products not maintained at 135øF or above

Observed chicken at 120.6 degrees F, carnitas at 124.6 degrees F. Food on bottom is hot. Keep rotated to ensure food stays hot.

*18 Toxic items stored above food/utensils

Do not place cleaners above food product.

*29 Food thermometers provided and accessible

Provide thermometers for all RIC's.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not use towels as anti-slip surface under cuting board. must be non-absorbent material.

*34 Pest Control

Observed several live cockroaches, including small juveniles. Observed flies around discarded vegetables.

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

Cover food in bulk bins.

*42 Dirty nonfood contact surfaces

clean shelves, floor

*45 Premises shall be maintained in good repair

Repair wall where corner is coming apart. Replace damaged ceiling tiles.

*46 Covered waste receptacle for women's restroom

Provide cover for trash in womens restroom.

*31 Individual, disposable towels

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

*42 Floors/walls/ceiling/nonfood dirty

*45 Attachments to walls and ceilings shall be easily cleanable

*39 Equipment in good repair and proper adjustment.

Hose dispensing sanitizer too long. Must be cut to avoid back siphonage.

*47 RFSM Certificate - Not Display

Must provide & register CFM with City to get RFSM

*22 Handlers-Certificate Not On Site

Expired FH. Must provide updated FH.

*19 Plumbing design, construction, and install.

Leak on faucet 3CS. Must be fixed

*45Floor, wall, ceiling - Exposed material

Holes on wall. Must be sealed.

*36 Cloths in-use for wiping between uses stored

Towels stored on prep table. Must be stored in bucket with sanitizer.

*36 Cloths in-use for wiping between uses stored

Always set wiping cloths in sanitizer bucket between uses

*45Floor, wall, ceiling - Exposed material

cover ceiling in taqueria by boiler room

*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

*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

*29 Sanitizing solutions, testing devices

need quat sanitizer test strips

*03 Vending Machine. Hot Hold (135øF or higher)

pork 119° F, tamales I24°F

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

cheese, ham,

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

raw chicken above raw meat

*32 Damaged Equipment

leaking inside cooler

*10 Clean Sight and Touch

provide cleaning for the cooler gasket

*03 Vending Machine. Hot Hold (135øF or higher)

grean bean: 122'f

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

provide cover/lid for all food containers

*21 RFSM - Not On Site

*42 Nonfood-contact surfaces material

no towel allow under the cutting board