El Taxqueno Taqueria

*10 Other sanitizer use - manufacturer label direction

Use sanitizing according to correct ppm ( 50-100) fro CL, observed at 400ppm

*19 One Inch Air Gap

3 comp sink requires a 1 inch gap at drain

*42 Dirty nonfood contact surfaces

Rust on shelf near utensil, shall be covered/ cleared to sight

*43 Light bulbs, light shields provided

light not on inside RIC , bulb shall be replaced

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

observed meats on top of vegetables, should arrange meats on bottom and vegetables on top

*34 Outer openings:closed,tight-fitting windows

Back door has a gap and needs a seal/ ceiling tiles need a tight seal

*47 Other Violations

Choke poster required on display

*47 Handwashing signage

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

*02 Cold Hold (41øF/45øF or below)

*10 Chlorine sanitizer concentration, minimum temp.

*02 Cold Hold (41øF/45øF or below)

Observed raw eggs out at room temperature 71'f, must be lower than 41'f

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

Protect food by storing off the floor

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

Store clean utensils with handles faced up

*32 Equipment and Utensils Durability and Strength

Observed rusty shelving inside walk in cooler

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

RAW MEAT STORED IN 3 COMP SINK WITH DIRTY DISHES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING IN WIC

*47 Handler-Certificate Not on site

*38 Thawing. under running water criteria

RAW MEAT STORED IN STANDING WATER

*10 Clean Sight and Touch

CLEAN ALL

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

RAW MEAT STORED ABOVE RTE FOODS

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 64*F, PICO DE GALLO 49.1*F IN RUC

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

REPAIR LEAKING P-TRAP AT 3 COMP SINK

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*21 RFSM - Not On Site

REGISTER CFM WITH CITY OF DALLAS

*42 Dirty nonfood contact surfaces

CLEAN FAN COVER AND DOOR GASKETS ON COOLERS

*34 Pest control-routine inspections for

NO CURRENT RECORDS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*19 One Inch Air Gap

PROVIDE AT 3 COMP SINK

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*02 Cold Hold (41øF/45øF or below)

LETTUCE 71*F , TOMATOES 75*F, FAIJITA 48*F

*47 Handwashing signage

PROVIDE IN RESTROOM

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

PERSONAL DRINKS STORED ON PREP TABLE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS UNDER DRYING EQUIPMENT

*10 Clean Sight and Touch

CLEAN ALL

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

OBSERVED FOOD ITEMS STORED IN OPEN CANS

*22 Washing hands only at a designated hand sink

OBSERVED HAND WASHING IN 3 COMP SINK

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE AND HANGING FROM EMPLOYEES

*42 Dirty nonfood contact surfaces

CLEAN ALL COOLER DOOR GASKETS

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

OBSERVED BOWL USED FOR SCOOPING

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES & WEAR PROPERLY

*28 Date marking commercially prepared RTE/ TCS food

OBSERVED FOOD ITEMS PAST USED BY DATE IN WIC

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

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

PERSONAL DRINKS STORED ON PREP TABLE

*47 Handwashing signage

PROVIDE IN RESTROOM

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 49*F, RICE 47*F STORED ON PREP TABLE

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

FOOD ITEMS STORED ON FLOOR IN WIC; OPEN CASE OF DRINKS STORED ON FLOOR

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

mixed cooked and raw food containers inside cooler units must be separate raw from cooked food containers in all areas

*42 Floors/walls/ceiling/nonfood dirty

walls, ceiling dirty with soils and grease accumulations must be clean to avoid contamination

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers on all areas

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have FSM registered with the city

*45 Premises:Cleaning, frequency and restrictions

light shields dirty on all areas with dead pest, soils accumulations and grease residues must be clean to avoid contamination

*43 Clean vent syst:Intake/exhaust air ducts

all a/c vents on all areas dirty or rust and oxidize must be clean, replace or repair to proper condition fans covers inside WI cooler dirty with soils accumulations must be clean to avoid cross

*34 Outer openings:closing holes, gaps

walls with holes inside men restrooms must be repair to avoid pest harboring

*31 Handwashing lavatory - used for other purpose

hand sink in back of house used to store equipment

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

*32 Damaged Equipment

replace torn gaskets on WIC door

*45 Premises shall be maintained in good repair

handsink

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

chicken stored over red meat

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

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

*43 Light bulbs, light shields provided

broken lights bulbs at back area must be repair or replace

*45 Premises:Cleaning, frequency and restrictions

light shields dirty must be clean dust and contamination as public health control

*39 Cooking equipment free of encrusted grease

equipment encrusted with oil accumulation and food debris must be clean to avoid food contamination

*34 Outer openings:closing holes, gaps

small holes at ceiling at kitchen area must be closed to avoid pest harboring

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

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

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

missing date marking inside Wi cooler unit

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

open food container in all cooler units must be use food containers with lids

*43 Light bulbs, light shields provided

broken lights must fixed lights in all areas

*29 Food thermometers provided and accessible

broken thermometers must had working thermometers inside all cooler units

*34 Pest control-routine inspections for

missing current pest control ticket

*22 Handlers-Certificate Not On Site

missing food handler cards

*34 Outer openings:closing holes, gaps

missing ceiling tiles in kitchen area must be cover all ceiling with tiles not gaps

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN HELD AT 50.9 F AND RAW BEEF HELD AT 49.6 F

*22 Handlers-Certificate Not On Site

*28 Date marking commercially prepared of RTE/PHF

SEVERAL COOKED FOOD ITEMS HELD FOR LATER USE (NOT DATE MARKED)

*42 Dirty nonfood contact surfaces

CLEAN THE UPPER GASKET OF THE REACH IN FREEZER CLEAN THE FAN COVERS IN THE REACH IN COOLER (DRINK COOLER)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE DUSTY INTAKE VENTS IN THE DINING ROOM AND MEN'S RESTROOM

*45 Walls and ceilings, studs, joists, and rafters

CHANGE A FEW DAMAGED CEILING TILES IN THE KITCHEN

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN THE SANITIZING BUCKETS AFTER AND IN BETWEEN USE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THREE DUSTY INTAKE VENTS IN THE ESTABLISHMENT

*18 Medicines labeled and stored properly

PRESCRIPTION MEDICINES BEING STORED IN THE FOOD PREPARATION AREA VITAMINS BEING STORED IN THE FOOD PREPARATION AREA

*28 Date marking commercially prepared of RTE/PHF

ENSURE THAT ALL COOKED FOOD ITEMS STORED FOR FUTURE USE ARE DATE MARKED ACCORDINGLY

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES THROUGHOUT ESTABLISHMENT THAT ARE DAMAGED DUE TO WATER EXPOSURE

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE THAT INDICATE SERVICE WITHIN THE LAST 90 DAYS

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

OBSERVED DRINKING FROM OPEN DRINK CONTAINERS IN THE FOOD PREPARATION AREA