Empanadas Mariposa

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

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

observed raw eggs store together with cream cheese

*24 Food packaged in a establishment, shall be labeled as specified in law

*36 Cloths in-use for wiping between uses stored

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

Raw eggs and cherry store together

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

*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 shell eggs over cream cheese and icing in reach in cooler. Corrected on site.

*15 Bare hands contact with ready-to-eat foods

Employee observed handling ready to eat cooked empenadas with bare hands. Please use utensils or gloves to handle foods.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored on work surfaces. When not in employee's hands in-use moist cloths should be stored in sanitizing solution when not in use.

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

Please make sure foods are not placed on absorbent materials. Foods observed being laid out on a towel to cool. Advise using a wire rack.

*45 Ceiling easily cleanable and light in color

Ceiling tiles absorbent. Please replace with nonabsorbent materials.

*29 Sanitizing solutions, testing devices

Management indicated that no test strips were available at time of inspection. Please provide and use test strips to ensure proper sanitization concentration.

*21 RFSM - Not On Site

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*10 Equipment and Utensils Sanitization

Management indicated that no process was in place for equipment sanitization. Please include the preparation of sanitizer as part of opening procedures. Sanitizer may lose its concentration over tim

*02 Cold Hold (41øF/45øF or below)

Reach in cooler fluctuated between 42°F and 45°F. Thermometer in interior showed 50°F

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

DATE MARK FRUIT IN COOLER

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

RAW EGGS OVER FRUIT IN RIC

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

ENSURE THAT DATE IS MARKED WITHIN 7 DAYS

*06 Discard TCS if date marked exceeds temp & time

IF PAST DATE MARK MUST DISCARD