El Tiburon Seafood

*21 RFSM - Not On Site

Obtain RFSM from City of Dallas

*37 Food shall be protected from contamination by storing the food in a clean, dry location

Fix leak in roof

*45 Premises shall be maintained in good repair

Fix cold water nob on 3CS

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

Do not store raw chicken over fish

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

Date mark RTE items

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

Store ice scoop with handle out of ice (bar)

*42 Dirty nonfood contact surfaces

Clean drains under bar

*45 Premises shall be maintained in good repair

Seal hand sink to wall and replace ceiling tiles as needed

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

Do not store raw over RTE food

*10 Clean Sight and Touch

Clean inside ice machine

*19 Water & Plumbing in good repair- per code

Fix plumbing issue at hand sink, dump sink, and dish machine

*19 Water & Plumbing in good repair- per code

Fix leak at 3CS and handel at dump sink

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record on site

*21 RFSM - Not On Site

Obtain RFSM certificate

*33 Warewashing machines auto. dispense detergents

Make sure dish washer is at 50PPM Cl

*42 Dirty nonfood contact surfaces

Clean shelf in WIC

*45 Premises shall be maintained in good repair

Fix WIF handle and fix ice machine panel

*19 Water & Plumbing in good repair- per code

Repair hot water to handwash sink. Repair leak at 2 compartment sink.

*22 Accredited food handler certificate - 60 days

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Tested 0 ppm

*32 Damaged Equipment

Replace chipped spatulas. Repair or remove broken ice machine. Replace torn cooler gaskets.

*34 Outer door: solid,selfclosing,tightfitting

back door

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

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

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Leaks observed in ceiling over back storage area and inside WIC.

*46 Covered waste receptacle for women's restroom

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

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

*23 Water, Plumbing,& Waste Water - Pressure

FOOTPEDAL

*34 Outer door: solid,selfclosing,tightfitting

*36 Cloths in-use for wiping between uses stored

*24 Shellfish tags to remain attached to container

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

FLOOR TILE

*39 No equipment & utensil under leaking water lines

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

*33 Mechanical warewashing equip., sanitization pressure

*42 Dirty nonfood contact surfaces

*34 Outer openings:closing holes, gaps

at the back door; seal gaps

*21 RFSM - Not On Site

not on site

*32 Damaged Equipment

gaskets on the walk in freezer

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

cover the sauce containers; stored adjacent to raw fish and below raw foods-cover

*18 Licensed pest control applicator only

bug spray observed

*28 Date marking commercially prepared RTE/ TCS food

*02 Cold Hold (41øF/45øF or below)

raw beef fajita-50 degrees F' raw chicken-49 degrees F

*20 Grease Trap Tickets

NOT AVAILABLE

*21 RFSM - Not On Site

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

ENSURE PROPER DATE MARKING

*24 Shellstock tags not commingled

DATE SHELLFISH TAG

*19 Water & Plumbing in good repair- per code

BACK UP AT 3 COMP, FIX NOZZLE AT BAR

*34 Outer door: solid,selfclosing,tightfitting

SEAL DOOR

*42 Dirty nonfood contact surfaces

CLEAN FAN TO BE FREE OF DUST

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*43 Light - 50 foot : Food and utensils area

REPLACE

*02 Cold Hold (41øF/45øF or below)

RAW BEEF: 46.7 F

*47 Handwashing signage

HAND WASH SIGNS NEEDED AT THE HAND SINKS MISSING THEM

*18 Medicines labeled and stored properly

COLLAGEN TABLET BOTTLE RESTING ON A FOOD PREPARATION SURFACE

*20 Grease Trap Tickets

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

*29 Cold/hot hold unit thermometer easily viewable

REACH IN COOLER MISSING A THERMOMETER

*32 Damaged Equipment

SEVERE LEAKS IN THE WALK IN COOLER

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

PERSONAL EMPLOYEE DRINK RESTING ON A FOOD PREPARATION TABLE

*36 Cloths in-use for wiping between uses stored

WET SANITIZING TOWEL NOT BEING STORED IN A SANITIZING BUCKET AFTER USE

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

UNCOVERED FOODS IN THE WALK IN COOLER

*43 Light bulbs, light shields provided

BURNED OUT LIGHTS UNDER THE VENT HOOD

*26 Consumer Advisory Disclosure---asterisking

CONSUMER ADVISORY NOT PLACED ON MENUS

*39 Equipment in good repair and proper adjustment.

gaskets in the walk in freezer need to be replaced

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

*42 Nonfood-contact surfaces material

dusty fan covers in the walk in cooler

*47 Handwashing signage

*28 Do not exceed manuf. use by date

two one gallon containers of milk with a date of 11/6/18

*32 Approved Food Contact Equip.

no cardboard allowed

*40 Reuse of single service articles

reuse of manufacturer food containers

*34 Controlling pests. Eliminating harborage conditions

fruit flies observed by the floor drain in the bar area

*18 Toxic items labeling-non original container

label spray bottles

*36 Cloths in-use for wiping between uses stored

cloth towels stored underneath cutting boards

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

raw eggs and raw chicken stored on the top shelf inside the reach in cooler adjacent to the fryers

*10 Chlorine sanitizer concentration, minimum temp.

chlorine measured at 200ppm; should be at 50ppm

*24 Shellfish tags kept for 90 days: record keeping

*31 No soap at handsink

*22 Handlers-Certificate Not On Site

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

EMPLOYEE WATER BOTTLES ON PREP TABLE

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER NOT SANITIZING

*43 Light - 10 foot : Walk-in, Dry storage

REPAIR LIGHTING IN DRY STORAGE

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

BAGS OF RAW BACON, HAM, CHORIZO, AND HOT DOGS STORED TOGETHER IN CONTAINER

*02 Cold Hold (41øF/45øF or below)

SOUR CREAM 51°F

*26 Advisory-"consuming raw or undercooked#" text

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETER IN ALL COOLERS

*21 RFSM - Not On Site

*38 Thawing. under running water criteria - water velocity

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

STORE ON CLEAN SURFACE

*29 Cold/hot hold unit thermometer easily viewable

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER SANITIZER 10PPM

*26 Advisory-"consuming raw or undercooked#" text

PROVIDE IN MENU

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

EMPLOYEE DRINKS ON PREP TABLE

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

FLAN, QUESO, OPENED MILK

*42 Dirty nonfood contact surfaces

CEILING TILES

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

EMPLOYEE DONNED GLOVES WITHOUT WASHING HANDS

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

RAW SHRIMP OVER COCKTAIL SAUCE

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 51°F OYSTERS NEED MORE ICE TO MAINTAIN TEMPERATURE

*22 Washing hands only at a designated hand sink

EMPLOYEE RINSED HANDS IN DISHWASHER SINK

*14 Gloves single use

EMPLOYEE RINSING GLOVES AFTER USE

*26 Advisory-"consuming raw or undercooked#" text

FOR RAW OYSTERS - PROVIDE STATEMENT ON MENU.

*15 Contact RTE Products w/ Bare Hands

employee handling tostadas

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

raw beef 54.5°F, raw beef 48.2°F, raw chicken 46.3°F

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher not at correct concentration

*06 Discard if TCS is in container w/ no date or day

rice, pico de gallo, other food items in walk-in cooler

*32 Equipment clearance of cleaning space

Crates used as shelves ( unable to clean under the crates on a continuous basis)

*28 Date marking commercially prepared RTE/ TCS food

date all containers with and expiration ( TCS/ PHF cooked foods)

*18 Chemical sanitizer generated onsite, chemical criteria

the sanitizer is not reaching the 50 ppm when used at the dish machine.

*39 Keep utensils handles upright or protected

the scoop in the bulk sugar must be handle up Ice scoop sitting on the top of the ice machine must be in a bowl ( sitting on top of the ice machine.

*31 No soap at handsink

Missing the soap at the hand sink in the restroom

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

the raw oysters and eggs stored over the cut and sliced vegetables.

*19 One Inch Air Gap

the ice machine drain line is laying on the floor drain

*10 Clean Sight and Touch

clean the interior of the ice machine ( mold // mildew)

*40 Handle & dispense of cleaned utensils, single-use

the handle must be up in the upright position when stored // to prevent contamination of the spoon.

*32 Approved Food Contact Equip.

the use of igloo's is not permitted for use in a restaurant setting. (this is not ansi or nsf approved )

*43 Light - 10 foot : Walk-in, Dry storage

repair the light in the back storage room ( bulk food area)

*15 Limit bare hand contact with all other foods

using bear hands to turn tortilla on heating unit.

*21 RFSM - Not On Site

Register food service manager not on site during the operation.

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

food in the freezer has to be six inches off the ground .

*41 Food Labeling - Bulk food for self dispensing

label the bulk containers.

*34 Outer door: solid,selfclosing,tightfitting

dumpster doors and lid are open

*39 Keep utensils handles upright or protected

No bowl used as scoops. ( handle must be in up right position and not touching the food.

*31 No soap at handsink

empty soap dispenser at the bar area.

*34 Pest Control

provide pest control records on site . ( last one was 5-4-16)

*28 Date marking commercially prepared of RTE/PHF

Provide dates on all cooked TCS of foods.