Fiesta Mart Taqueria

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark cheese, salsa, guacamole for 7 days then discard

*10 Clean Sight and Touch

Ice machine needs mold clean up inside

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

chicken raw in contact with cilantro, shall be separated

*42 Ventilation hood systems

Grease build up in vent hood, needs service to clean

*36 Cloths in-use for wiping between uses stored

Hand cloths between use need to be in bucket

*33 Rinsing procedures - 3 compartment sink

observed food employee washing knife off with water. all dishes must be washed-rinsed-sanitized

*20 Grease Trap Tickets

grease trap must be serviced every 90 days

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

grab n go foods observed inside ric not labeled

*22 Accredited food handler certificate - 60 days

all food handlers must be trained

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

observed open drinks on food prep counters-store them in a designated area

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*43 Light bulbs, light shields provided

replace blown out light underneath vent a hood

*39 Equipment in good repair and proper adjustment.

repair ric in front of 3 sink

*42 Floors/walls/ceiling/nonfood dirty

observed dust on ceiling tiles over food prep areas

*10 Clean Sight and Touch

detail clean inside of hot holding unit detail clean all work stations after each use

*39 Store all equipment & utensil covered or inverted

OBSERVED LARGE POTS STORE UPRIGHT AND UNCOVERED. STORE COVERED OR INVERTED.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.

*42 Dirty nonfood contact surfaces

GRIME BUILD UP ON SURFACE OF PIPES, GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, OBSERVED GRIME BUILD UP ON WIRE SHELVES, CLEAN.

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

OBSERVED BAGS OF RICE AND BEANS, REMOVED FROM ORIGINAL PACKAGE, THAT DID NOT HAVE DATE MARKS.

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

OBSERVED DRINKS STORED ON WORKING FOOD CONTACT SURFACES. NO DRINKING IN KITCHEN.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

OBSERVED SANITIZER BUCKETS ON FOOD CONTACT SURFACES, STORE OFF FLOOR ON NOT ON FOOD CONTACT SURFACES.

*18 Toxic items labeling-non original container

OBSERVED SPRAY BOTTLE WITH CLEANER NOT LABELED, LABEL.

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

PROVIDE COVER FOR HOT HOLD TABLE, OBSERVED FLIES HOVERING HOT FOOD.

*47 Health permit posted

POST HEALTH PERMIT AT EACH DEPARTMENT.

*43 Light 20 foot : Reach-in cooler

REPLACE ALL NONWORKING LIGHTS

*19 One Inch Air Gap

PROVIDE AT HANDSINK

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

NO RFSM ONSITE

*14 Wash hands after all other activities

LACK OF HANDWASHING

*23 No Water

NO WATER AT HANDSINK IN TAQUERIA AND KIOSK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*38 Thawing. Under refrigeration

RAW MEAT THAWING ON DRAIN BOARD AT 3 COMP SINK

*37 Unpackaged food may not be stored in direct contact with undrained ice

LETTUCE STORED IN STANDING WATER

*31 No soap at handsink

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

SLICED LETTUCE 64*F, SLICED TOMATOES 68*F ON TOP OF ICE

*45 Floor contruction requirements

REPAIR FLOORS

*10 Clean Sight and Touch

CLEAN ALL

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

KEEP LIDS PROTECTED AT REGISTER

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

PERSONAL FOOD STORED WITH CUSTOMER ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*31 Individual, disposable towels

PROVIDE FOR ALL

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING LIGHT

*03 Food products not maintained at 135øF or above

SHRIMP PATTY 118*F, PORK 127*F, RICE 109*F

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*21 RFSM - Not On Site

*14 When to wash hands

LACK OF HAND WASHING

*21 RFSM - Not On Site

REGISTER WITH CITY OF DALLAS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON CUTTING BOARD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING LIGHT

*47 RFSM Certificate - Not Display

*10 Clean Sight and Touch

CLEAN ALL

*38 Thawing. Under refrigeration

RAW CHICKEN STORED ON DRAINBOARD

*02 Cold Hold (41øF/45øF or below)

SALSA 58*F , JALAPENO 50*F

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED LIVE ROACH ON PAPER TOWEL

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED WITH CUSTOMERS ITEMS

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

RAW BACON STORED WITH RTE SAUSAGE

*42 Dirty nonfood contact surfaces

CLEAN ALL DOOR GASKETS

*21 RFSM - Not On Site

PROVIDE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*47 Health permit posted

POST IN CUSTOMER VIEW

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

FOOD ITEMS

*07 Food safe, good condition, unadulterated, and honestly presented

REMOVE EXPIRED MILK

*03 Food products not maintained at 135øF or above

SAUSAGE 124*F, WINGS 108*F IN HHU

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

observed an employee cut a lime without wearing gloves.

*36 Cloths in-use for wiping between uses stored

cloth rag stored underneath the cutting board

*18 Toxic items storage adjacent to food/utensils

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

*03 Food products not maintained at 135øF or above

corn dog measured at 120 degrees F

*14 When to wash hands

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

*10 Equipment and Utensils Cleaning-contamination

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

*45Physical Facilities Floors,Walls,Ceilings

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

*03 Food products not maintained at 135øF or above

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

*43 Clean vent syst:Intake/exhaust air ducts

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

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

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

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

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

*24 Food Labeling- with common name of the food

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

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

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

*10 Equipment and Utensils Cleaning-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

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

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

*43 Ventilation hood-prevent grease dripping

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

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

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

*45Physical Facilities Floors,Walls,Ceilings

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

*10 Sanitization after Cleaning

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

*29 Sanitizing solutions, testing devices

missing test strips

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

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

*45Physical Facilities Floors,Walls,Ceilings

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

*29 Food thermometers provided and accessible

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

*21 PIC ensures effective handwashing being done

PIC need to ensure proper hand washing during operational hours

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES: 70.9 F (COLD HOLD)

*03 Food products not maintained at 135øF or above

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

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE FOOD PREPARATION AREA

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

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

*42 Dirty nonfood contact surfaces

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

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*02 Cold Hold (41øF/45øF or below)

TOMATOES: 69.0 F

*07 Food safe, good condition, unadulterated, and honestly presented

FOUR DENTED CANS OF NACHO CHEESE ON SHELVES

*10 Clean Sight and Touch

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

*14 When to wash hands before donning new gloves

OBSERVED PLACING OF GLOVES WITHOUT WASHING HANDS PRIOR

*19 Water & Plumbing in good repair- per code

LEAKS UNDER THE THREE COMPARTMENT SINK

*28 Date marking commercially prepared RTE/ TCS food

NO DATE MARKING OF COOKED FOOD ITEMS

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

OPEN PERSONAL DRINK IN THE FOOD PREPARATION AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*43 Light bulbs, light shields provided

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