FITO'S #2 TACOS DE TROMPO.

missing employee health policies and procedures

gasket broken on cooler units must be replace or repair to proper condition

ceiling dirty, walls and floors dirty with soils grease and spills must be clean to avoid cross contamination

cement floors inside kitchen area with cracks and rough surfaces must be replace or repair to have smooth and easy to clean surfaces

missing bodily fluids writing procedures /spill kit.

expired dates on food containers must be discard expired date containers

expired RFSM certificate current FSM must be registered with the city

food containers at floor level food containers must be 6 inches out the floor level at all times

freezer units dirty with dry blood and soils accumulations must be clean to avoid cross contamination

missing writing employee health policies

hot water temperature 96 F in all sinks must be maintain proper hot water of 110 F or above to avoid cross contamination

food containers lids dirty with spills, blood and soils accumulations must be clean to avoid cross contamination

missing current food handler cards on site must be have current food handler cards on site

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

using non approved chemical as sanitizing solutions must be use proper sanitizing solutions to sanitize equipment

RFSM not on site must be a RFSM on site during operational hours

missing bodily fluids writing procedures /spill kit

using thank you bags as food containers and exposed wrapping foods inside cooler units must be provide proper containers to avoid cross contamination

drainage leak at hand sink front service area must be repair to avoid cross contamination by employees

ADVICE TO GET NEW HANDLER CERTIFICATE

HEALTH PERMIT NOT POSTED

WIPING CLOTH NOT STORE IN SANITIZING BUCKET, LYING ON PREP SURFACE

RUSTED STORAGE SURFACE

NO THERMOMETER IN COLD HOLD

provide cover for all food containers

observed raw meat above tomato and next to bean

provide cleaning for the cooler (observed blood inside the cooler)

expired rfsm

meat, onion lettuce

observed dirty towel in the hand sink

seal open gaps for the back door

no carbon board allow inside the cooler

snack, beef , taco

set up sanitizer bucket

Raw eggs and avocado, Raw chicken and raw meat store together

Reach in cooler drain line detached. Drop of viscous, possibly contaminated water over raw packaged hamburger meat in back storage area reach in cool

Outer back door shows significant gap underneath it.

No sanitizer prepared at time of inspection.

No thermometer in multiple reach in coolers.

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

Mop cloths not stored in sanitizing solution.

Cooked beef in hot hold at 106.1°F. If time is to be used as a control, logs must be maintained. Rotisserie containing raw meat not turned on interior temperature 54.8°F

Reach in cooler holding onions at 51.1°F and sliced tomatoes at56.4°F

Shelving in reach in cooler rusting in back storage area.

Multiple panels missing on equipment. Buildup of soils and other debris on exposed mechanical portions of equipment.

Missing ceiling tiles near vent hood and fire suppression system. Missing ceiling tile near back door.

Hand wash sink near back storage room lacking individual disposable towels. Hand wash sink near production area of kitchen (South wall) lacking individual disposable towels.

Hamburger patties uncovered in reach in cooler. Other foods in cold hold not covered.

Employee observed rinsing hands off at hand wash sink and then drying with paper towel.

Multiple containers not date marked in cold hold.

Employee's leather purse stored on top of deli slicer

Back door to kitchen has a large gap on bottom of door allowing daylight through.

Employee observed dispensing shredded lettuce into container with bare hands.

No sanitizer prepared at time of inspection.

Multiple non original plastic containers not labeled.

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

Fruit flies observed in kitchen and service area. Please keep records of pest control on site.

Dust and lint buildup on ceiling around air conditioning vents.

Employees unable to provide test strips for sanitizing solution.

BACK DOOR NEEDS TIGHTER SEAL

REPAIR BROKEN CEILING TILES IN BACK AREA

SALSA

BURGER PATTY 50, CHEESE 53 DEGREE F

HANDLE IN ICE MACHINE

IN RIC

ICE GUARD AT ICE MACHINE INSIDE MICROWAVE INSIDE RIC

BLEACH OVER CAN GOODS

NEED PROBE THERMOMETER NEED THERMOMETER IN ALL COOLERS

OPEN CONTAINER DRINKS IN FOOD PREP AREA

DOOR OPEN, SCREEN DOOR NOT TIGHTLY SEALED

TO GO CONTAINER

SLICED TOMATO 54 DEGREE F

DO NOT WASH HANDS IN 3 COMP

ONIONS STORED ON GROUND

NEED RFSM ON SITE DURING ALL HOURS OF OPERATION

CLEAN WALLS TO BE OF FOOD SPLATTER

ITEMS IN RIC

AVOCADOS ON GROUND

IN ICE MACHINE

DESIGNATE AREA FOR EMPLOYEE ITEMS OPEN CONTAINERS

COOKING EQUIPMENT BLOCKING HAND SINK