Gordos Taqueria

*32 Approved Food Contact Equip.

*45 Lockers to be used to store personal items

*34 Pest Control

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

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

*24 Food Labeling- with common name of the food

*40 Single use articel wrapped or dispensed

*31 Handwashing lavatory - used for other purpose

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

properly store drinks in a designated location

*39 Store equipment & utensils - avoid contamination

store clean equipment/utensils with handles faced up

*21 RFSM - Not On Site

no rfsm on site, register cfm with the City of Dallas

*45 Premises shall be maintained in good repair

replace damaged weather stripping at back door

*32 Equipment and Utensils Durability and Strength

use containers

*31 Handwashing lavatory - used for other purpose

do not store food and utensils inside hand sink

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

all cooked foods must be date marked with expiration date

*40 Reuse of single service articles

do not reuse single service-use containers

*24 Food Labeling- with common name of the food

label bulk drink dispenser cantaloupe lemonade

*44 Frequency. Refuse, recyclables/returnables removed

trash receptacle not maintained, trash pilled up at back

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

Properly store raw foods below RTE food items in reach in cooler

*21 RFSM - Not On Site

Update RFSM credentials

*42 Dirty nonfood contact surfaces

Clean cheese grater

*34 Controlling pests. Eliminating harborage conditions

Flies in kitchen

*44 Trash can provided for papertowel waste

PROVIDE

*37 Food, utensils & equip under other sources

CILANTRO STORED IN 3 COMP SINK WITH SOILED DISHES

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL FOOD CONTAINERS AND SQUEEZE BOTTLES

*46 Service Sinks,availability

PROVIDE

*45 Attachments to walls and ceilings shall be easily cleanable

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SHREDDED LETTUCE 50*F ON PREP TABLE

*42 Dirty nonfood contact surfaces

CLEAN AREA ABOVE 3 COMP SINK

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

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

RAW MEAT STORED ABOVE RTE FOODS IN COOLER

*02 Cold Hold (41øF/45øF or below)

LETTUCE 51*F, SLICED TOMATOES 65*F STORED ON ROLLING CART

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*31 No soap at handsink

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING

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

PERSONAL DRINK STORED IN PEP AREA

*44 Trash can provided for papertowel waste

PROVIDE

*42 Dirty nonfood contact surfaces

CLEAN AREA ABOVE 3 COMP SINK

*21 RFSM - Not On Site

*06 Discard if TCS is in container w/ no date or day

PROVIDE FOR ALL IN COOLERS

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING LIGHT

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES AND LETTUCE 57*F STORED AT ROOM TEMPERATURE

*18 Medicines labeled and stored properly

MEDICINE STORED WITH FOOD ITEMS FOR CUSTOMERS

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*21 RFSM - Not On Site

*14 When to wash hands

LACK OF HAND WASHING

*31 No soap at handsink

PROVIDE FOR ALL

*34 Insect control devices-not over food/food prep

CHIPS STORED ON ZAPPER

*35 Hair Restraints effective

PROVIDE FOR ALL

*37 Food, utensils & equip under other sources

UNCOVERED RAW MEAT , DIRTY DISHES , AND DISH WATER STORED IN 3 COMP SINK

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR

*38 Thawing. under running water criteria - < 4 hours

frozen meat thawing at room temperature, thaw under running water.

*31 Handwashing lavatory - used for other purpose

pineapples and knife in hand sink, remove pineapples and place in clean area.

*45 Floor& wall junctures- coved & sealed

hand sink in kitchen is missing seal around perimeter, seal onto wall properly.

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

gap on bottom of exterior door. seal bottom properly to prevent pest from entering establishment.

*39 Store all equipment & utensil covered or inverted

store pots and pans inverted to prevent collection of dust and grime.

*29 Thermometer shall be easily readable

provide thermometer in reach in freezer.

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

ice used for drinks is in igloo cooler and has large pooling of melted waste water.

*42 Nonfood-contact surfaces material

clean floor and walls.

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

raw steak meat stored above cut produce.

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

*47 Conditions of Permit-in use of food equipment

*39 Vending machine doors and access opening covers tight-fitting, gasket

Grime build up on RIC, clean gasket of reach in cooler.

*32 Equipment & Utensils smooth easily cleanable

missing cover for ric, exposed wires.

*44 Trash can provided for papertowel waste

Provide trash can for hand sink.

*42 Nonfood-contact surfaces material

Clean dust off of fan.

*36 Cloths in-use for wiping between uses stored

Wet cloths on food contact surface, when done using wey cloths store back in bucket.

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

Raw food above RTE foods in reach in cooler behind grill station.

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

Date mark food that has been in reach in cooler for more than 24 hours. Second and FINAL warning.

*37 Ice units, separation of drains

Ice stored in igloo cooler, ice used for consumption must be able to drain. get ice directly from reach in freezer or purchase a tale ice machine.

*27 Cooling, heating, and holding capacities. Equipment

using ice to maintain cold hold temperatures. Cold hold temperatures must be kept cooled by mechanical means.

*21 RFSM - Not On Site

RFSM not onsite.

*22 Handlers-Certificate Not On Site

Employees working in kitchen must have Texas Food Handler cards.

*47 Conditions of Permit-in use of food equipment

Provide sign that states: Most recent health report is available upon request.

*31 Handwashing lavatory - used for other purpose

Pineapple in HW station, hand wash station only meant foe wash hands.

*46 Covered waste receptacle for women's restroom

Need covered waste container in restroom.

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

Need waste container for HW station. (COS)

*32 Damaged Equipment

Bottom cover of RIC is exposed.

*29 Food thermometers provided and accessible

Thermometer needed in RIC.

*27 Cooling, heating, and holding capacities. Equipment

Coke RIC is not cooling efficiently, recored temperature of 54.1F, needs to be 41F or below.

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

Date mark all food that has past 24 hours in RIC. Many food in RIC behind grill not date marked.

*39 Equipment-doors, seal hinges adjusted/intact

Seal is coming off RIC.

*02 Cold Hold (41øF/45øF or below)

Sliced avocado at 71F. Keep under 41F or use time as temperature control.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer at 0 PPM.

*22 Handlers-Certificate Not On Site

NO FOOD HANDLERS ON EMPLOYEES. MUST PROVIDE THE CARDS

*39 Equipment in good repair and proper adjustment.

KICK PLATES MISSING ON RIC. MUST PROVIDE KICK PLATES

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

FOOD ITEMS NOT DATED/LABELED

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

MUST BE LABELED

*31 Handwashing lavatory - used for other purpose

CONTAINER STORED ON HAND SINK. HW MUST BE USED FOR HAND WASHING ONLY

*32 Maintain in Good Repair

SPATULAS IN DISREPAIR

*45 Premises shall be maintained in good repair

HOLES IN WALL, GAP BETWEEN 3CS/WALL. MUST BE SEALED

*47 Other Violations

MICROWAVE NOT COMMERCIAL. MUST BE COMMERCIAL

*02 Cold Hold (41øF/45øF or below)

TOMATOES: 55.2 F

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR THE COOK

*28 Date marking commercially prepared of RTE/PHF

DATE MARK ALL COOKED FOOD ITEMS (REACH IN COOLER)

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*35 Hair Restraints effective

FOOD PREPARATION STAFF NOT WEARING HAIR RESTRAINTS

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS OF THE BACK REACH IN COOLER

*46 Physical Facilities Premises

CLEAN UNDERNEATH TOILET SEAT IN THE EMPLOYEE RESTROOM

*31 Individual, disposable towels

PROVIDE PAPER TOWELS FOR THE HAND SINKS IN THE FOOD PREPARATION AREA AND IN THE RESTROOM THAT ARE MISSING THEM

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE WITH BLEACH AS THE CONTENTS

*35 Hair Restraints effective

ENSURE THAT ALL FOOD PREPARATION WORKERS WEAR A HAIR RESTRAINT

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES: 62.4 F

*32 Damaged Equipment

BROKEN REACH IN REFRIGERATOR GASKETS

*34 Outer openings:closing holes, gaps

ADDRESS GAP AT THE BACK DOOR LEADING INTO THE ESTABLISHMENT