Emilio's Mexican Kitchen

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

Cannot store food items on the floor.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out, must be stored in sanitizer bucket at all times.

*21 Being a certified food protection manager who has shown proficiency of required information thro

No food manager certification provided onsite for employee working.

*22 Accredited food handler certificate - 60 days

No food handlers for any employee working provided onsite.

*10 Clean Sight and Touch

Mold on WIC Shelves, needs to be clean. Food should not be stored on it.

*20 Grease Trap Tickets

No grease trap ticket provided on site.

*22 Accredited food handler certificate - 60 days

No food handlers provided for any employee.

*42 Floors/walls/ceiling/nonfood dirty

Clean the floors, behind equipment, and dusty ceilings.

*21 Outfitter-Certified Food Manager

No food manager certificate provided on site.

*47 Handwashing signage

Need hand washing sign at hand sink at the bar.

*21 RFSM - Not On Site

No RFSM registered with the City of Dallas.

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

Cannot store food on the floor.

*31 Handwashing lavatory - used for other purpose

Cannot use hand sink for any other purposes than hand washing, cannot pour food.

*19 One Inch Air Gap

Need 1 inch air gap at bar drain.

*39 Store equipment & utensils - avoid contamination

Cannot store clean utensils on dirty cardboard.

*42 Floors/walls/ceiling/nonfood dirty

Clean WIC shelves and WIC floor.

*46 Covered waste receptacle for women's restroom

Need lid or cover over women's bathroom trash.

*47 Handwashing signage

Need hand washing sign at hand sink.

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

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

walk in cooler

* 21 RFSM notify 10 days & replacement in 45 days

register with the City of Dallas as a Registered Food Service manager at: appointments.dallascityhall.com

*21 RFSM - Not On Site

*28 Date marking commercially prepared of RTE/PHF

*02 Cold Hold (41øF/45øF or below)

rice-52 degrees F; tamales-52 degrees F; beef-52 degrees F

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler in the food prep area was set high-measured 54 degrees F

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

raw eggs stored on a top shelf above sauces and raw shrimp inside the walk in cooler

*38 Thawing. under running water criteria - < 4 hours

raw beef left to thaw at room temperature on the floor inside a bucket

*39 Keep utensils handles upright or protected

*10 Clean Sight and Touch

heavy bacterial accumulation observed inside the soda nozzle gun and holster at the bar

*20 Grease Trap Tickets

*28 Do not exceed manuf. use by date

milk-two gallon containers with a date of 12/29/20

* 21 RFSM notify 10 days & replacement in 45 days

*02 Cold Hold (41øF/45øF or below)

guacamole-47 degrees F, pico de gallo-47 degrees F

*27 Cooling, heating, and holding capacities. Equipment

ric-51 degrees F

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

walk in cooler

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

bottles of windex stored with drink/food products in the bar area

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

*10 Clean Sight and Touch

thoroughly clean and sanitize the soda gun nozzle at the bar

*42 Dirty nonfood contact surfaces

rusty shelves/racks inside the walk in cooler

*31 No soap at handsink

needed at the bar hand wash sink

*27 Cooling, heating, and holding capacities. Equipment

cooler not cooling efficiently

*02 Cold Hold (41øF/45øF or below)

guacamole-52 degrees F; cheese-50 degrees F; sour cream-52 degrees F;

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

big container of beans needs to be covered inside the walk in cooler

*10 Clean Sight and Touch

clean the inside of the soda nozzle gun thoroughly

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

bucket of onions on the floor

*02 Cold Hold (41øF/45øF or below)

guacamole-45 degrees F; CHORIZO- 50 degrees F; brisket-48 degrees F

*27 Cooling, heating, and holding capacities. Equipment

inspect the reach in cooler on the food prep line to ensure that it's functioning effectively

*31 No soap at handsink

needed at the bar sink

*20 Grease Trap Tickets

not on site

*39 Keep utensils handles upright or protected

ice scoop

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

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

use utensils with handle to scoop food

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from the City of Dallas within 45 days

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*29 Sanitizing solutions, testing devices

provide chlorine test strips

*22 Handlers-Certificate Not On Site

employees need to get food handler cards (15 days)

*31 Individual, disposable towels

provide paper towels

*46 Covered waste receptacle for women's restroom

provide extran trash can in women restroom

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

provide label for food storage containers

*18 Toxic items labeling-non original container

provide label for spray bottles

*35 Hair Restraints effective

cover hair

*47 Handwashing signage

provide