FIESTA MART TAQUERIA.

REGISTER WITH CITY OF DALLAS

WIPING CLOTHS STORED ON CUTTING BOARD

CLEAN ALL

LACK OF HAND WASHING

REPLACE NON WORKING LIGHT

CLEAN ALL

RAW CHICKEN STORED ON DRAINBOARD

SALSA 58*F , JALAPENO 50*F

OBSERVED LIVE ROACH ON PAPER TOWEL

PERSONAL ITEMS STORED WITH CUSTOMERS ITEMS

RAW BACON STORED WITH RTE SAUSAGE

CLEAN ALL DOOR GASKETS

PROVIDE

WIPING CLOTH STORED ON PREP TABLE

POST IN CUSTOMER VIEW

FOOD ITEMS

REMOVE EXPIRED MILK

SAUSAGE 124*F, WINGS 108*F IN HHU

observed an employee cut a lime without wearing gloves.

cloth rag stored underneath the cutting board

bottle of glass cleaner left on the counter adjacent to the soda machine and salsa area.

corn dog measured at 120 degrees F

observed an employee perform multiple tasks(register transactions and preparing food) without washing her hands before and after the tasks.

black bacteria buildup observed inside the soda nozzles; clean and sanitize thoroughly

floors cement with rough surfaces on all areas must be repair or replace to smooth and easy to clean to avoid contamination

meat broth 130 F, beans 106 F meat sauce 120 F must be maintain 135 F food temperature or above

a/c vents dirty with contamination must be clean to avoid food contamination

missing proper date marking on some food containers inside RIC unit must be have date marking on all food containers on all areas

concentration 100 ppm Quat must be have correct concentration of 400 ppm Quat during operational hours to sanitize food surfaces areas

missing proper labeling on food containers under prep tables must be label all containers to avoid cross contamination

3c sink water leaks must be repair all leaks to avoid harboring pest and contamination

inside and outside cooler units dirty with debris and contamination must be clean and sanitize inside and outside cooler units to avoid food contamination use as public hazard control

missing date marking at prepared natural drink containers must be have date marking or time marking in all food containers use as public hazard control

vent hood dirty must be clean to avoid oil dripping on CTS food and prevent food contamination

sanitizer bucket concentration at 200 ppm Quat must be have correct concentration at 400 ppm Quat

floors with rough surfaces and cracks must be repair to a smooth and easy to clean surfaces

missing sanitizing solutions sanitizer bucket 200 ppm Quat 3c sink 200 ppm Quat

missing test strips

pest activity observed must be contact pest management to eliminate pest presence

floors lost smooth surface with cracks and rough surface floors must be smooth, easy to clean to avoid food contamination

missing thermometers inside cooler units must be have visible and working thermometers inside units

PIC need to ensure proper hand washing during operational hours

SLICED TOMATOES: 70.9 F (COLD HOLD)

HOT HOLD VIOLATION: COOKED SHRIMP: 116.8 F COOKED FISH: 128.9 F

CLEAN THE INTERIOR OF THE MICROWAVE

FLIES OBSERVED IN THE FOOD PREPARATION AREA

OPEN PERSONAL DRINK FOUND IN THE KITCHEN (STORED IN THE MICROWAVE)

CLEAN THE GASKETS OF THE REACH IN COOLER (AROUND THE DOORS)

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

TOMATOES: 69.0 F

FOUR DENTED CANS OF NACHO CHEESE ON SHELVES

MOLD SPORES GROWING IN THE ICE MACHINE CLEAN THE INTERIOR OF THE MICROWAVE

OBSERVED PLACING OF GLOVES WITHOUT WASHING HANDS PRIOR

LEAKS UNDER THE THREE COMPARTMENT SINK

NO DATE MARKING OF COOKED FOOD ITEMS

OPEN PERSONAL DRINK IN THE FOOD PREPARATION AREA

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

RESTORE LIGHTING TO CEILING UNITS NOT BURNING REPLACE THE BURNED OUT LIGHTS UNDER THE VENT HOOD