Fito's #2 Tacos De Trompo

*32 Equipment and Utensils Multiuse Materials durable

No cloth towels under cutting boards

*39 Cutting surfaces.

Replace worn cutting boards

*42 Floors/walls/ceiling/nonfood dirty

Clean food scraps in dry storage

*45 Premises shall be maintained in good repair

Fix broken ceiling tiles in back storage area with reach-in coolers

*46 Enclosed toilet room w/self closing doors

Install self closing mechanism on bathroom door

*32 Nonfood surfaces-design to be cleaned easily

Remove/replace coverings on tables to allow easy cleanability

*42 Dirty nonfood contact surfaces

Clean food debris on/in reach-in coolers

*18 Toxic items used according to law

Chlorine concentration at 200 ppm must be between 50 & 100 ppm

*42 Dirty nonfood contact surfaces

Clean filters in vent hood of excess grease

*31 Individual, disposable towels

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

Store personal drinks away from food. Cigarettes stored on prep counter.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*42 Dirty nonfood contact surfaces

Clean grill area.

*10 Chlorine sanitizer concentration, minimum temp.

tested 0 ppm chlorine

*02 Cold Hold (41øF/45øF or below)

beef fajitas 63 F

*32 Damaged Equipment

Provide new lid to ice container.

*20 Grease Trap Tickets

*34 Outer openings:closing holes, gaps

back exit door with broken frame creating gaps on door must be replace or repair to proper condition

*29 Sanitizing solutions, testing devices

missing sanitizing test strips -chlorine testing- must be have test strips on site to verified chlorine concentration

*21 RFSM - Not On Site

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

*34 Pest control-routine inspections for

*02 Cold Hold (41øF/45øF or below)

cheese 60 F , pork meat 58 F , avocado 59 F , lettuce 70 F

*31 Handwashing lavatory - accessible

front hand sink bock by sanitizer buckets hand sink must be accessible during operational hours

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination floors dirty under equipment must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

RI cooler units dirty inside and outside in all areas must be clean and sanitize to avoid cross contamination ice machine lid dirty including door frame back store area must be clean to avoid cross

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*39 Equipment in good repair and proper adjustment.

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

*42 Floors/walls/ceiling/nonfood dirty

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

*45Physical Facilities Floors,Walls,Ceilings

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

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

missing bodily fluids writing procedures /spill kit.

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

expired dates on food containers must be discard expired date containers

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certificate current FSM must be registered with the city

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

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

*10 Equipment and Utensils Cleaning-contamination

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

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

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

*42 cleaning hermetically sealed containers of food or visible soil before opening

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

*22 Handlers-Certificate Not On Site

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

*18 Equipment and Utensils Multiuse Materials-safe

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

*18 Toxic items used according to law

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

*21 RFSM - Not On Site

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

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

missing bodily fluids writing procedures /spill kit

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

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

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

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

*22 Handlers-Certificate Not On Site

ADVICE TO GET NEW HANDLER CERTIFICATE

*30 Food Establishment Permit

HEALTH PERMIT NOT POSTED

*36 Cloths in-use for wiping between uses stored

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

*42 Floors/walls/ceiling/nonfood dirty

RUSTED STORAGE SURFACE

*29 Thermometer shall be easily readable

NO THERMOMETER IN COLD HOLD

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

provide cover for all food containers

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

observed raw meat above tomato and next to bean

*10 Clean Sight and Touch

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

*21 RFSM - Not On Site

expired rfsm

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

meat, onion lettuce

*31 Handwashing lavatory - used for other purpose

observed dirty towel in the hand sink

*34 Outer openings:closing holes, gaps

seal open gaps for the back door

*36 Cloths in-use for wiping between uses stored

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

no carbon board allow inside the cooler

*14 When to wash hands before donning new gloves

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

snack, beef , taco

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*36 Cloths in-use for wiping between uses stored

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

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

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

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*37 Food storage, prohibited areas under leaking water lines

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

*34 Outer door: solid,selfclosing,tightfitting

Outer back door shows significant gap underneath it.

*10 Equipment and Utensils Sanitization

No sanitizer prepared at time of inspection.

*29 Cold/hot hold unit thermometer easily viewable

No thermometer in multiple reach in coolers.

*47 RFSM Certificate - Not Display

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

*36 Cloths in-use for wiping between uses stored

Mop cloths not stored in sanitizing solution.

*03 Food products not maintained at 135øF or above

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

*02 Cold Hold (41øF/45øF or below)

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

*42 Nonfood-contact surfaces material

Shelving in reach in cooler rusting in back storage area.

*32 Nonfood surfaces-design to be cleaned easily

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

*45Floor, wall, ceiling - Exposed material

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

*31 Individual, disposable towels

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.

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

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

*14 Hands wash procedures-without soap

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

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

Multiple containers not date marked in cold hold.

*39 No equipment & utensil under contamination sources

Employee's leather purse stored on top of deli slicer

*45Floor, wall, ceiling - Exposed material

*34 Outer door: solid,selfclosing,tightfitting

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

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

Employee observed dispensing shredded lettuce into container with bare hands.

*10 Equipment and Utensils Sanitization

No sanitizer prepared at time of inspection.

*24 Food Labeling- with common name of the food

Multiple non original plastic containers not labeled.

*47 RFSM Certificate - Not Display

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

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

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

*42 Floors/walls/ceiling/nonfood dirty

Dust and lint buildup on ceiling around air conditioning vents.

*29 Sanitizing solutions, testing devices

Employees unable to provide test strips for sanitizing solution.

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR NEEDS TIGHTER SEAL

*45 Premises shall be maintained in good repair

REPAIR BROKEN CEILING TILES IN BACK AREA

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

SALSA

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

BURGER PATTY 50, CHEESE 53 DEGREE F

*39 Keep utensils handles upright or protected

HANDLE IN ICE MACHINE

*29 Food thermometers provided and accessible

IN RIC

*43 Ventilation hood-prevent grease dripping

*10 Clean Sight and Touch

ICE GUARD AT ICE MACHINE INSIDE MICROWAVE INSIDE RIC

*18 Toxic items stored above food/utensils

BLEACH OVER CAN GOODS

*29 Food thermometers provided and accessible

NEED PROBE THERMOMETER NEED THERMOMETER IN ALL COOLERS

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

OPEN CONTAINER DRINKS IN FOOD PREP AREA

*34 Outer door: solid,selfclosing,tightfitting

DOOR OPEN, SCREEN DOOR NOT TIGHTLY SEALED

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINER

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATO 54 DEGREE F

*22 Washing hands only at a designated hand sink

DO NOT WASH HANDS IN 3 COMP

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

ONIONS STORED ON GROUND

*21 RFSM - Not On Site

NEED RFSM ON SITE DURING ALL HOURS OF OPERATION

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS TO BE OF FOOD SPLATTER

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

ITEMS IN RIC

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

AVOCADOS ON GROUND

*14 When to wash hands before donning new gloves

*39 Keep utensils handles upright or protected

IN ICE MACHINE

*21 RFSM - Not On Site

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

DESIGNATE AREA FOR EMPLOYEE ITEMS OPEN CONTAINERS

*31 Handwashing lavatory - accessible

COOKING EQUIPMENT BLOCKING HAND SINK