Fitos Tacos De Trompo

*45 Premises shall be maintained in good repair

seal hand sinks to the wall properly

*10 Chlorine sanitizer concentration, minimum temp.

chlorine sanitizer bucket at level 200+ ppm- cos by showing employees how to mix and maintain between 50-100ppm

*21 RFSM - Not On Site

accredited food manager shall be present all hours of operation

*22 Accredited food handler certificate - 60 days

renew expired food handler certificates

*29 Sanitizing solutions, testing devices

provide chlorine test strips to test bleach sanitizer . test strips at location were pool test strips

*31 Individual, disposable towels

provide paper towels and remove soap bucket from inside hand sink at front counter

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

observed 2 employee beverages on prep table next to product

*46 Covered waste receptacle for women's restroom

provide a covered trash can for womens restroom

*47 Handwashing signage

provide a designated hand sink sign at front counter

*30 Food Establishment Permit

post City of Dallas food establishment permit in public view

*24 Food Labeling- with common name of the food

Label squeeze bottles

*42 Dirty nonfood contact surfaces

Clean under vent hood

*45 Premises shall be maintained in good repair

Fix light in dry storage area

*24 Food Labeling- with common name of the food

Label Salsas

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

Date mark RTE food (WIC)

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

Store boxes of food 6" min off floor

*45 Premises shall be maintained in good repair

Fix small leak at 3CS

*19 Water & Plumbing in good repair- per code

Fix leak at mop sink

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

Date mark all RTE food

*42 Dirty nonfood contact surfaces

Clean vent hood filters

*45 Premises shall be maintained in good repair

Replace lights under vent hood

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

employee beverages in a designated area away from food and clean equipment; observed stored on and above prep tables

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

provide sanitizer buckets for all service and work areas, store off the floor and replace every 3-4 hours

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

label all food containers with common name

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - accessible

*42 Dirty nonfood contact surfaces

gaskets of ric units observed with product debris accumulation

*32 Approved Food Contact Equip.

replace residential rif with commercial . replace torn gaskets on ric units

*47 Other Violations

hang mop or store inverted when not in use

*43 Light bulbs, light shields provided

replace broken light under vent hood

*43 Clean vent syst:Intake/exhaust air ducts

vent hood filters dirty with grease accumulations and soils deposits must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing setup 3c sink with sanitizing solutions must be have setup 3c sink during operational hours

*01 Cooling -- within 2 hours, 135-70øF

proper cooling must be use ice baths to lower temperatures to avoid cross contamination

*47 RFSM Certificate - Not Display

missing FRM certification must be have FSM registered with the city

*06 Discard TCS if date marked exceeds temp & time

food containers with expired date or day must be discarded to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease drippings, grease deposits and soils accumulations must be clean to avoid cross contamination

*31 No soap at handsink

missing soap at hand sink inside kitchen area must be available soap during operational hours in all hand sinks

*10 Equipment and Utensils Cleaning-contamination

cooler units front kitchen area dirty with soils, grease drippings, food debris and dry blood spills must be clean to avoid cross contamination

*22 Accredited food handler certificate - 60 days

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

*47 RFSM Certificate - Not Display

PIC missing RFSM certficate must be have FSM registered with the city

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

separate raw food containers from cooked food containers inside cooler units to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing 3c sink sanitizing solution must be have setup 3c sink before open

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

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

floors behind food racks inside WI cooler units dirty with blood drippings must be clean floors in all areas to avoid contamination

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

cover drainage rust and oxidize in different areas must be replace or repair to proper condition

*24 Food Labeling- with common name of the food

missing labels on food containers in all areas must be labeling food containers in all areas

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

missing bodily fluids writing procedures /spill kit.

*45 First Aid

missing current first aid kit on site must be have current first aid kit on site

*39 Microwave safety standards

using a non approved microwave equipment must be have an approved microwave equipment