Fito's Tacos De Cabeza

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

Date mark all foods that have been used/prepared for more that 24 hrs

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

Cover all foods to avoid contamination

*39 Cutting surfaces.

Replace worn cutting boards

*42 Dirty nonfood contact surfaces

Clean all animal blood/juices in reach-in cooler by stove rage

*45Physical Facilities Floors,Walls,Ceilings

Fix holes on wall by hand sink in prep line/station

*10 Sanitization after Cleaning

When washing utensils must sanitize after washing>observed cook rinse fry basket with water then stuck it by (back) in fryer

*18 Toxic items labeling-non original container

Label all chemical spray bottles

*24 Food Labeling- with common name of the food

Label squeeze bottles in kitchen with contents

*31 Handwashing lavatory - accessible

Do not store items in hand sink

*34 Pest control-routine inspections for

Flies observed in establishment

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

Cover all containers with ingredients when not in use

*42 Dirty nonfood contact surfaces

Clean gaskets in reach-in cooler

*47 Handwashing signage

Provide hand washing signs in restrooms

*41 Food Labeling - Bulk Food w/ Card or Sign

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

Get test strips to test chlorine concentration

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

Beef foot observed touching bare surface of reach-in freezer

*39 Equipment in good repair and proper adjustment.

Fix loose faucet of hand sink by prep line

*41 Food storage containers, identified with common name of food.

Label bulk ingredients/spices

*42 Dirty nonfood contact surfaces

Clean grease build-up in vent hood filters

*45 Premises shall be maintained in good repair

Fix broken paper towel dispenser

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

Properly store wet wiping towels

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

Observed open drinks in cook area

*31 Handwashing lavatory - used for other purpose

Do not use hand sink as a dump sink

*24 Food Labeling- with common name of the food

Label food squeeze bottle at cook line

*42 Dirty nonfood contact surfaces

Clean floor drain underneath hand sink

*47 OTHER VIOLATIONS

Label 3 compartment sink (wash/rinse/sanitize)

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

Provide chemical test strips

*45 Drying Mops-air dry

Hang wet mops to dry

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

All cooked/RTE must be date marked

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Remove dust from the refrigerator

*22 Accredited food handler certificate - 60 days

All food handlers training for food safety

*44 Maintaining refuse areas and enclosures

Clean/maintain the area around the dumpster area. Provide current pest control report

*43 Ventilation hood systems, adequacy

vent hood with oil drippings on cooking work areas must be have repair or replace edge grease canal to eliminate drippings

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

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

*39 Equipment in good repair and proper adjustment.

gaskets broken at cooler units on different areas must be replace or repair to proper condition to maintain 40 f or below

*29 Sanitizing solutions, testing devices

missing test strips to check sanitizing solutions must be have test trips to check chemical concentration

*47 Handler-Certificate Not on site

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

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment, walls and ceiling dirty with soils, spills and grease accumulations in all areas must be clean all areas to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using trash bags as food containers must be use approved containers as food containers to avoid chemical contamination

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

missing date marking on squeeze food sauce containers must be have date marking on food containers in all areas

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

raw meat containers without separation from cooked food containers inside cooler units must be properly separate raw food containers from cooked food containers

*10 Equipment and Utensils Cleaning-contamination

all food surfaces dirty with soils, food debris, blood drippings and grease accumulations must be clean and sanitize to avoid cross contamination cooler units dirty with soils and grease accumulatio

*24 Food Labeling- with common name of the food

missing labels on food containers inside cooler units must be label food containers in all areas

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

zero concentration of sanitizer bucket at prep area must be at: 100 chlorine concentration

*42 Floors/walls/ceiling/nonfood dirty

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

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

missing employee health policies and procedures

*20 Grease Trap Tickets

missing current grease trap ticket on site must be have current grease trap ticket on site

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

PIC must be ensure employees made proper separation of raw and cooked food inside cooler units to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

*31 No soap at handsink

not soap at hand sink back area must be have soap in all hand sinks

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease drippings and solis deposits front area vent hood must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

all cooler units dirty with soils, food debris and blood spills must be clean to avoid cross contamination

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

zero chlorine concentration at sanitizer buckets must be setup sanitizer buckets at : 100 ppm chlorine concentration 3c sink setup at 50 ppm chlorine concentration during operational hours

*47 RFSM Certificate - Not Display

expired RFSM certification must be have FSM registered with the city

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils and dust accumulations must be clean to avoid contamination

*47 Handwashing signage

missing hand washing signs at front area hand sink must be have hand washing hands signage in all areas

*39 Equipment in good repair and proper adjustment.

water leak at ice machine must be repair to proper condition to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

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

*43 Light bulbs, light shields provided

front service are light is not working must be replace or repair to proper condition

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration at sanitizer buckets must be at 100 ppm chlorine concentration

*10 Equipment and Utensils Cleaning-contamination

RI coolers in all areas dirty with soils. stagnant water, blood spills must be clean and sanitize to avoid cross contamination

*14 When to wash hands before donning new gloves

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

observed raw meat store next to onion, hot sauces

*21 RFSM - Not On Site

register RFSM with city of Dallas

*22 Handlers-Certificate Not On Site

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

provide date marking for all foods in cooler

*31 Handwashing lavatory - used for other purpose

observed utensils in the hand sink

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*14 When to wash hands before donning new gloves

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

observed meat container put directly on top of meat

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

observed raw meat store next to cooked meat

*20 Grease Trap Tickets

provide grease trap ticket

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

cheese

*31 Individual, disposable towels

provide paper towel for the hand sink

*34 Pest control-routine inspections for

provide pest control record

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

provide cover for all food containers

*31 Individual, disposable towels

*31 Handwashing lavatory - used for other purpose

dirty towels in the hand sink

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

observed raw eggs above onion and cooked meat

*14 Gloves single use

observed employee washes the towel and making food without changing gloves

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

meat 113'f

*21 RFSM - Not On Site

No employee able to provide evidence of successful completion of Registered Food Service Manager course. Registered Food Service Manager certified through the City of Dallas must be present at all

*43 Light bulbs, light shields provided

Light bulb not functioning under vent hood.

*29 Sanitizing solutions, testing devices

No test strips available to verify sanitizer concentration.

*47 Conditions of Permit-in use of food equipment

Please provide a sign or placard notifying customers that latest health inspection report is available upon request.

*45 Floor& wall junctures- coved & sealed

Cracked tile at entrance to service area.

*39 Loosely cover cooling foods

*34 Outer door: solid,selfclosing,tightfitting

DOOR PROPPED OPEN, NO A/C IN BUILDING

*10 Clean Sight and Touch

IN MICROWAVE

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES HANDLING FOOD

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

ITEMS IN RIC

*29 Cold/hot hold unit thermometer easily viewable

"MOST RECENT HEALTH INSPECTION REPORT AVAILABLE UPON REQUEST" SIGN

*22 Handlers-Certificate Not On Site

*44 Trash can provided for papertowel waste

*31 Individual, disposable towels

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

RAW FISH OVER RTE FOOD BREAD

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATO 50, BEEF 49 (DEGREE F)

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION

*10 Clean Sight and Touch

INSIDE OF RIC INSIDE MICROWAVE

*29 Cold/hot hold unit thermometer easily viewable

NEED THERMOMETER IN RIC BY GRILL