Elotes Y Taqueria Acambrio

*18 Toxic items labeling-non original container

Label all non original chemical spray bottles with contents

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

Keep food (bag of onions) off floor

*22 Accredited food handler certificate - 60 days

Renew food handler certificates

*24 Food Labeling- with common name of the food

Label squeeze bottles

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

Date mark all food kept for more than 24 hrs

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

Store personal beverages away from food preparation area

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

Do not use single use trays as utensils

*42 Dirty nonfood contact surfaces

Clean vent hood filters

*14 When to wash

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

Do not store raw meat (beef) above ready to eat food

*28 Date marking combined ingredients for RTE/ TCS food

Date mark all prepared foods

*42 Dirty nonfood contact surfaces

Clean gaskets of reach-in cooler

*45 Premises shall be maintained in good repair

Seal handsink to wall properly.

*34 Pest Control

Maintain Pest Control records on file at location to present upon inspection.

*22 Accredited food handler certificate - 60 days

Provide food handler certificates for all employees not managers certified.

*14 When to wash hands before donning new gloves

use new gloves when change tasks to avoid cross contamination

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

missing date marking on food containers must be have date marks on food containers in all areas

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

zero concentration of sanitizing solution at sanitizer bucket must be at: 100 ppm chlorine concentration at sanitizer bucket

*29 Sanitizing solutions, testing devices

missing test strips on site must be have sanitizing strips on site missing sanitizer bucket setup must be have sanitizer bucket at 100 ppm chlorine concentration

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

missing employee health policies and procedures

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

missing date marking on food containers inside cooler units must be have date marks on food containers in all areas

*35 Hair Restraints effective

employees missing hair nets must be have hair nets to avoid employee contamination

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

missing bodily fluids writing procedures /spill kit.

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease drippings must be clean to avoid cross contamination

*31 No soap at handsink

missing soap on hand sink must be have soap during operational hours to avoid employee contamination

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

missing date marks on food containers must be date mark all food containers in all areas

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease accumulations and soils deposits must be clean to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers must be use approved food containers as food containers to avoid chemical contamination

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

missing bodily fluids writing procedures /spill kit

*24 Food Labeling- with common name of the food

missing labels on food containers must be label all food containers in all areas

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

missing writing employee health policies

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty with soils and grease accumulations vent hood must be clean to avoid cross contamination

*32 Equipment and Utensils Multiuse Materials durable

use not approved recycle containers as food containers inside cooler units use approved containers as food containers to avoid chemical contamination

*33 Manual ware washing, sink compartment requirement

missing labels on 3c sink wash, rinse and sanitize

*30 Food Establishment Permit

missing health permit display on site must be have current health permit display on site

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

onion

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

all foods in the coolers

*31 Handwashing lavatory - accessible

observed a tree pot in the hand sink

*32 Approved Food Contact Equip.

no paper towel under the food in the container allow

*34 Pest control-routine inspections for

provide pest control record

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

register RFSM with city of Dallas

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

Raw meat and drink store together

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

all foods in coder

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Raw onions for customer self service stored with bottom of container touching raw onions below it. Plastic mocajetes stacked on one another with onions contained.

*21 RFSM - Not On Site

No employee able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all ti

*29 Sanitizing solutions, testing devices

No test strips for Chlorine available at time of inspection. Please acquire and use test strips to verify proper concentration of sanitizing solution (50ppm to 100ppm).

*10 Equipment and Utensils Sanitization

Please prepare sanitizing solution as part of opening processes. Sanitizer buckets should be clearly labeled.

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

Ingredients in cold hold not date marked. Please date mark all employee processed foods when placed in refrigeration.

*39 Equipment in good repair and proper adjustment.

Panel missing from lower portion of reach in cooler. Internal mechanical components should be protected from potential splash.