El Rio Grande Supermercado #3 Kitchen

*03 Food products not maintained at 135øF or above

Meats and corn dogs were not able to hold a temp of 135 F or above

*10 Hot water sanitizer surface temp. < 160'F

No sanitizer found

*29 Food thermometers provided and accessible

No food thermometers on site

*32 CIP-Cleanability

Foil can't be used to cover equipment to replace cleaning

*39 Equipment in good repair and proper adjustment.

Compressor when WIC need to be repaired

*14 When to wash hands before donning new gloves

Employee didn't wash hands before change gloves after changing tasks

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

Raw food bacon was observed on top of other food items, needs to be placed on bottom shelf

*18 Toxic items labeling for original container

Spray bottles not labeled, needs to be clearly labeled and identified

*32 Nonfood surfaces-design to be cleaned easily

Aluminum materials on surface shelf need to be replaced

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be stored properly in sanitizing buckets

*39 Equipment-doors, seal hinges adjusted/intact

Seals on upright oven needs to be replaced, observed areas broken seal

*42 Dirty nonfood contact surfaces

Fan vents observed need to be cleaned

*45Physical Facilities

Tiles in kitchen area need seal, water is squeezing out upon stepping

*47 Conditions of Permit-in use of food equipment

Consumer health sign needs to be posted

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

OBSERVED RAW BEEF STORED ABOVE RTE FOOD IN WALK IN COOLER, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION

*18 Toxic items labeling-non original container

OBSERVED SPRAY BOTTLE WITH NO LABEL, PROVIDE A LABEL WITH NAME OF TOXIC CHEMICAL.

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

OBSERVED FOOD STATING TO KEEP FROZEN, FULLY THAWED AND WITH NO DATE MARK. PROVIDE DATE MARK.

*38 Frozen food. Stored frozen foods shall be maintained frozen

MAINTAIN LABELED "KEEP FROZEN" FOOD FROZEN OR DATE MARK IF THAWING.

*42 Dirty nonfood contact surfaces

GRIME BUILD UP ON WIRE SHELVES, GRIME ON WALLS. CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

DUST BUILD UP ON INTAKE VENTS, CLEAN.

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

GRIME BUILD UP ON WIRE SHELVES, STORE UTENSILS ON CLEAN SURFACE

*03 Food products not maintained at 135øF or above

observed fried wings at 106.3F and corn dog at 116.5F. use other means to keep fried food at hot hold temperatures.

*02 Cold Hold (41øF/45øF or below)

observed sliced tomato at 49.8F, lettuce in water at 49.6F all in prep reach in cooler. place all food on working cold hold unit.

*39 Equipment in good repair and proper adjustment.

prep reach in cooler not maintaining cold hold temperature for foods, adjust or repair. do not use until able to maintain cold hold temperature.

*42 Dirty nonfood contact surfaces

observed dust build up on wires, electrical cords above food contact areas, on equipment, grease/grime on pipes of 3 comp sink, dust on large black fan used to cool employees, grime build up on wire s

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.

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

observed green salsa pot and sliced potatoes left uncovered in walk in cooler, cover.

*47 RFSM Certificate - Not Display

register CFM with city of dallas

*39 Store all equipment & utensil covered or inverted

observed large pots store upright, store covered or inverted.

*42 Floors/walls/ceiling/nonfood dirty

grime on walls, grime on equipment(white containers, shelves, lights of serving line) clean.

*32 Equipment & Utensils resistant pit,chip, crazing

observed damaged trash container, replace.

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

observed food in walk in cooler not covered, cover.

*03 Food products not maintained at 135øF or above

grilled chicken observed at 124.6F, wings observed at 90F, sausage observed at 109.5F. rapidly reheat to 165F and then store in working hot hold equipment.

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

observed raw chorizo stored above RTE food, arrange food properly to prevent cross contamination.

*43 Clean vent syst:Intake/exhaust air ducts

observed dust build up on intake vents, clean.

*42 Dirty nonfood contact surfaces

observed dust build up on ceiling tile, clean.

*39 Keep utensils handles upright or protected

observed bowl with no handle used as scoop, use handled equipment an keep upright.

*02 Cold Hold (41øF/45øF or below)

observed sliced tomato at 45.2F, cabbage 47.3F.

*03 Food products not maintained at 135øF or above

observed carnitas in display ric at 115F, grilled chicken a5 122.7F.

*27 Cooling, heating, and holding capacities. Equipment

trays of hot food left out at room temperature due to lack of hot hold equipment. provide more equipment or store properly.

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

stored utensils observed in soiled containers, clean containers.

*39 Store clean utensils in a self-draining position

pots upright with small puddle of water, store inverted to let air dry.

*42 Floors/walls/ceiling/nonfood dirty

dust accumulation on fans located in wic. dust on ceiling, clean.

*03 Food products not maintained at 135øF or above

chicken at 94.2 F in hot hold, chicken was disposed. beans charro at 133.5F in hot hold equipment.

*02 Cold Hold (41øF/45øF or below)

open container of bbq stored at room temperature, bbq states to store in refrigeration after opening.

*43 Clean vent syst:Intake/exhaust air ducts

heavy dust accumulation on exhaust vents. clean

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

label small containers of salt.

*43 Clean vent syst:Intake/exhaust air ducts

dust on exhaust vents located above working food contact areas, clean.

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

molded green bell peppers in walk in cooler. destroy.

*36 Cloths in-use for wiping between uses stored

wet cloth on food contact surface, place in sanitizer bucket when not in use.

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

clean utensils in soiled white containers.

*03 Food products not maintained at 135øF or above

chicken at 126.7F, pork carnitas at 127.4F. temperature of hot hold was raised. COS

*32 Thermometer in good condition or discarded

thermometer of hot hold equipment reading 100F, actual temperature was 125.7F and rising. Place a working thermometer in hot hold equipment or repair current one.

*31 Handwashing lavatory - used for other purpose

food particles in hand sink and knife. hand sink for hand washing only.

*47 RFSM Certificate - Not Display

Renew expired RFSM.

*03 Outfitter-Food Temperatures (Hot).

warmers at hot lines not working at kitchen areas must be have proper food temperature of 135 F or above to avoid cross contamination use as public safety control

*19 No Hot Water / Water heater 50 gallon min.

not hot water at hand sink or 3c sink kitchen area must be have proper temperature of 110 F or above at peak demands

*29 Food thermometers provided and accessible

missing food thermometers inside cooler units on all areas must be have visible working thermometers to verified proper temperatures

*45 Premises:Cleaning, frequency and restrictions

WI cooler unit dirty with food residues and soils accumulations floors and racks must be clean to avoid cross contamination

*03 Food products not maintained at 135øF or above

carnitas 116 F pork meat 108 F must be maintain to proper temperature 135 F or above

*43 Clean vent syst:Intake/exhaust air ducts

cover a/c air ducts rust and oxidize must be replace or repair to avoid contamination

*29 Food thermometers provided and accessible

thermometers missing must be have working, visible thermometers to ensure proper food temperature

*42 Floors/walls/ceiling/nonfood dirty

ceiling, light shields and a/c covers dirty with soils residues, food spills and grease accumulations must be clean to avoid food contamination

*45 Clean facilities as often as necessary.

floors behind equipment must clean in all areas

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

missing disposable towels at hand sink must be have disposable towels at hand sink

*31 Handwashing lavatory - accessible

use hand sink to clean equipment hand washing sink must be use only as designed wash hands only

*09 Food on display shall be protected from contamination

RI cooler units shelves dirty must be clean to avoid food contamination as public health control

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

sanitizer bucket concentration 100 ppm Quat must be use correct concentration sanitizer bucket 400 ppm

*45 Ceiling easily cleanable and light in color

ceiling dusty, vents dirty and contaminated with debris ceiling and vents mus be clean to avoid food contamination

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

missing writing employee health policies

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

after clean equipment must be sanitize to eliminate food contamination as hazard control

*44 Receptacles and waste Units-contructed

grease waste dump inside a regular container must be use correct disposal approved containers for grease waste disposal

*18 Equipment and Utensils Multiuse Materials-safe

cooling food containers with non approved ice bags must be use correct cooling commercial approved utensils

*10 Equipment and Utensils Cleaning-contamination

equipment and utensils dirty by food debris and grease contamination must be clean once contamination happens during operational hours

*03 Food products not maintained at 135øF or above

pork meat 105 F, carnitas 108 F, corn products open tray 90F must be maintained correct hot hold temperature of 135 F or above

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw food containers mixed with CTS prepared food

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*47 RFSM Certificate - Not Display

missing RFSM in all areas must be have FSM registered with the city

*39 Cutting surfaces.

cutting boards with scratching and scoring must be resurfaced or replace to avoid food contamination

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

missing date marking in food containers and sauce cups must be have date marking as public health control

*18 Equipment and Utensils Multiuse Materials-safe

need stainless steal containers for recycle lard oil

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

100 PPM Q.A WARE WASHING

*29 Sanitizing solutions, testing devices

*44 Trash can provided for papertowel waste

AT HAND SINK

*02 Cold Hold (41øF/45øF or below)

52 DEGREE F COLD HOLD DISPLAY

*27 Cooling method, criteria - smaller portions

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

ENSURE PROPER DATE MARKING AND DISCARDING BY DISCARD DATE

*39 Equipment & utensils cleaned before restocking

ENSURE UTENSILS AND EQUIPMENT ARE CLEANED BEFORE STORAGE

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

50 PPM COS

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

NO TOWELS UNDER CUTTING BOARD

*10 Clean Sight and Touch

CLEAN INSIDE MICROWAVE COS

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

MARK FOOD FOR 7 DAYS NOT 10 DAYS

*29 Food thermometers provided and accessible

PROVIDE PROBE THERMOMETER