El Tacaso

*27 Cool TCS foods using other effective means

*42 Dirty nonfood contact surfaces

Clean dirty RIC gaskets and WIC gaskets

*02 Cold Hold (41øF/45øF or below)

Observed cooked beef in WIC @ 43.5 F, 45.3 F

*03 Food products not maintained at 135øF or above

Observed chile with cheese @ 110 F

*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.

food manager could not tell inspector proper hot holding temperatures

*22 Accredited food handler certificate - 60 days

*21 RFSM - Not On Site

ConsumerHealthRFSMandTemp.Dallascityhall.com

*27 Cooling method, criteria - rapid cooling equipment

Use steel/aluminum containers to store food in WIC (onins), not plastic bags

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*42 Dirty nonfood contact surfaces

Clean under equipment, baseboards, venthood, RIC gaskets

*03 Food products not maintained at 135øF or above

Keep hot hold food at 135 F or higher at all times. Observed potatoes (cooked) at 80 F

*14 Hands wash procedures-without soap

*21 RFSM - Not On Site

*31 No soap at handsink

*42 Dirty nonfood contact surfaces

Clean dirty shelves in WIC

*43 Light bulbs, light shields provided

Repair lights under venthood as wel as provide a light shield for one of the lights (missing shield)

*03 Food products not maintained at 135øF or above

Observed cooked foods held under the steam table, not held hot. COS

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

Observed eggs stored with tomatoes in RIC.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor under equipment.

*47 Conditions of Permit-in use of food equipment

Health permit not posted. Call 214-670-8083 for info.

*03 Food products not maintained at 135øF or above

Observed beef 124 degrees F

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

Observed broken container patched with duct tape

*33 Rinsing procedures - 3 compartment sink

set up 3-comp sink in order: wash, rinse, sanitize

*02 Cold Hold (41øF/45øF or below)

Observed cheese 55 degrees F, diced onions 49 degrees F, and diced tomato 54 degrees F. RIC temperatures both 50 degrees F.

*03 Food products not maintained at 135øF or above

Observed beef 120.7 degrees F.

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

Observed bags of diced onions in container with blood from meat. Observed raw shelled eggs over cooked meat

*10 Clean Sight and Touch

Observed dirty styrofoam serving containers being used

*14 When to wash hands

Wash hands after coming in from outside

*21 RFSM - Not On Site

Observed no RFSM on site

*22 Washing hands only at a designated hand sink

Observed washing hands in 3-compartment sink

*33 Rinsing procedures - 3 compartment sink

Observed no rinse compartment in 3-compartment sink. Set up sink in order: Wash, rinse, sanitize

*34 Pest Control

Provide pest control report

*02 Cold Hold (41øF/45øF or below)

Observed cheese 52 degrees F.

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

Observed raw eggs over RTE, Raw meat over water.

*10 Chlorine sanitizer concentration, minimum temp.

Observed 3-comp <10 ppm Cl

*02 Cold Hold (41øF/45øF or below)

Observed RIC's 50 degrees F and 55 degrees F.

*14 Gloves single use

Observed re-using gloves and not changing gloves between taks.

*18 Toxic items stored above food/utensils

Observed dough under soap dispenser.

*31 Handwashing lavatory - used for other purpose

Observed hand sink used for food prep

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer in 3-comp 200 ppm Chlorine

*40 Reuse of single service articles

Observed re-using butter container to store prepared foods.

*45 Premises shall be maintained in good repair

*47 Other Violations

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

*18 Licensed pest control applicator only

*39 Cutting surfaces.

*27 Cool TCS foods using proper methods

*14 When to wash hands as often as necessary during prep

*31 Handwashing lavatory - used for other purpose

condiments stored inside the designated hand wash sink

*24 Food Labeling- with common name of the food

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

boxes of cilantro stored on the floor

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*03 Food products not maintained at 135øF or above

*32 Damaged Equipment

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

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

*03 Food products not maintained at 135øF or above

meatn below 135

*34 Pest Control

obsrved a roach in the wall going behind trash can

*42 Dirty nonfood contact surfaces

*21 RFSM - Not On Site

renew RFSM

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

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*02 Cold Hold (41øF/45øF or below)

do not stack salsa cups on open top cooler

*45Physical Facilities Floors,Walls,Ceilings

repair ceiling tiles in the facility

*21 RFSM - Not On Site

renew the City of Dallas Registered Food Service Manager certificate. Expired on 3/2/2017

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

roach observed in the food prep area

*32 Damaged Equipment

replace the air gaskets in the reach in cooler

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

cilantro in containers on the floor. elevate six inches above the floor

*14 When to wash hands as often as necessary during prep

observed employee not wash hands after completing a separate task outside the establishment and returning to prepare food.