LA Calle Doce

*32 Smooth Contact Surfaces

date stickers need to be removed from washed containers

*31 Individual, disposable towels

hand sink back area has no towels

*10 Clean Sight and Touch

Ice machine needs to be sanitized inside from black color to sight

*42 Nonfood-contact surfaces material

shelf needs cleaning - dust (dishwasher rea)

*27 Cool TCS foods using proper methods

need to have a smaller portion for the rice in cooler

*47 Other Violations

choke poster required in lobby

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Use proper scoop to dispense chips and dry ingredients

*19 Water & Plumbing in good repair- per code

Repair leak at 3 compartment sink and cook line hand sink

*10 Clean Sight and Touch

Can opener observed rusty & with product debris accumulation

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

Employee beverage observed on shelf next to clean equipment

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

Cover all food inside of WIC & RIC units. Various items observed uncovered

*14 When to wash hands before donning new gloves

Upon arrival, observed employees daunting gloves w/o washing hands first

*42 Dirty nonfood contact surfaces

Fan covers inside of WIC observed w/ dust accumulation

*46 Covered waste receptacle for women's restroom

Provide covered trash can for employee restroom BoH

*47 Handwashing signage

Provide proper hand sink signs for all hand sinks

*21 Outfitter-Certified Food Manager

Renew Registered manager certificate w/ City of Dallas

*19 Water & Plumbing in good repair- per code

water coming from wall

*21 RFSM - Not On Site

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

*22 Accredited food handler certificate - 60 days

*27 Cooling method, criteria - placing the food in shallow pans

Cool food in shallow pan

*32 Equipment and Utensils Multiuse Materials durable

Single use containers used

*39 Cutting surfaces.

replace cutting boards as needed

*42 Dirty nonfood contact surfaces

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

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

*31 Handwashing lavatory - used for other purpose

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING AVOCADO & RTE BREADS WITH BARE HANDS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABL: OBSERVED CLOTHS HANGING FROM EMPLOYEES

*45 Floor contruction requirements

REPAIR ALL: POOLING WATER

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

OBSERVED EMPLOYEE EATING IN TORTILLA ROOM; PERSONAL DRINKS AND BABY BOTTLE STORED IN PREP AREA

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD

*38 Thawing. Under refrigeration

IMPROPER THAWING: OBSERVED THAWING AT ROOM TEMPERATURE

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

FOOD ITEMS STORED UNCOVERED ON FLOOR IN HIGH TRAFFIC AREA

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

CHEESE 56.6*F,53.6*F, SLICED TOMATOES 57.2*F, AVOCADO 75.7*F, GUACAMOLE 49.8*F, SALSA 51*F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*39 Cutting surfaces.

REPLACE HARD TO CLEAN BOARDS

*14 Wash hands after all other activities

LACK OF HANDWASHING

*02 Cold Hold (41øF/45øF or below)

CHEESE 56*F, SLICED TOMATOES 53*F, RIC 57*F

*39 Loosely cover cooling foods

OBSERVED FOOD ITEMS UNCOVERED

*14 Wash hands after all other activities

LACK OF HAND WASHING

*19 Hand sink water temperature below 110'F

HOT WATER <110*F AT HANDSINK

*32 Approved Food Contact Equip.

WIPING CLOTH STORED UNDER CUTTING BOARD ; REMOVE FOIL LINING FROM SHELVES

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

RAW CHICKEN BOX STORED IN ICE MACHINE

*36 Cloths in-use for wiping between uses stored

OBSERVED WIPING CLOTH HANGING FROM EMPLOYEES AND UNDER CUTTING BOARDS

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

SANITIZER STORED ON FLOOR

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*27 Cooling method, criteria - smaller portions

DISCONTINUE COOLING IN LARGE CONTAINERS

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING TORTILLA WITH BARE HANDS

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*37 Food storage, prohibited areas under leaking water lines

OBSERVED FOOD ITEMS STORED UNDER LEAKING CONDENSATION

*45 Floor contruction requirements

REPAIR ALL

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER FOOD ITEMS

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

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

REPAIR LEAKING HANDSINK

*02 Cold Hold (41øF/45øF or below)

CHEESE 48*F HANGING ON SIDE OF COOLER , SLICED TOMATOES 48*F

*31 Handwashing lavatory - used for other purpose

OBSERVED EMPLOYEE RINSING UTENSIL IN HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*47 Handwashing signage

PROVIDE FOR ALL

*45 Premises shall be maintained in good repair

REPAIR DAMAGE FLOORS

*14 Wash hands after all other activities

LACK OF HANDWASHING

*19 Water & Plumbing in good repair- per code

REPAIR ALL LEAKING LINES

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

COVER ALL FOOD ITEMS

*39 Store all equipment & utensil covered or inverted

INVERT UTENSIL AND EQUIPMENT

*10 Clean Sight and Touch

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TABLES

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES

*27 Cooling method, criteria - smaller portions

IMPROPER COOLING IN LARGE CONTAINERS

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be clean to avoid cross contamination

*26 Advisory-"consuming raw or undercooked#" text

missing proper directions at menu for raw food consumer advisory

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents and fan covers at cooler units dirty with dust deposits and soils accumulations must be clean to avoid cross contamination

*02 Outfitter-Food Temperatures (Cold).

RI cooler units failing to maintain proper food temperature at kitchen area 46-58 F RI cooler units must be maintain proper food temperature of 40f or below to avoid cross contamination

*34 Outer openings:closing holes, gaps

ceiling, walls with cracks and holes close to tubing inside kitchen area must be replace or repair to closed all gaps atl kitchen area

*06 Discard TCS if date marked exceeds temp & time

PIC must be ensure to discard food containers with expired dates and temperature combination

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

drainage receptacles dirty with food debris and litter must be clean to avoid contamination

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils, food debris and soils accumulations at kitchen areas must be clean and sanitize to avoid cross contamination soda machines nozzles dirty with sugars and spills mus

*42 Floors/walls/ceiling/nonfood dirty

ceiling at tortilla service area dirty with grease and soils accumulations must be clean to avoid cross contamination floors behind equipment at kitchen area dirty with soils accumulations must

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

missing writing employee health policies

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

zero concentration at sanitizer buckets must be have100 ppm Chlorine concentration on sanitizer buckets

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

food surfaces not decontaminated with sanitizing solutions food surfaces must be sanitize to avoid cross contamination

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

PIC must be discard food containers without day or dates labels

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

zero concentration at sanitizer bucket solutions on all kitchen areas must be have proper concentration of 100 ppm Chlorine at each sanitizer bucket

*34 Outer openings:closing holes, gaps

gaps and holes on walls and ceiling on inside kitchen, dish washing and cooler units areas must be replace walls or repair to avoid pest harboring

*24 Food Labeling- with common name of the food

food containers without proper labeling on different areas all food containers must be have proper labels on all areas

*45 Premises shall be maintained in good repair

rust and oxidize walls skirts on all areas must be repair to proper condition and avoid contamination use as public hazard control

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

hand sink at kitchen area hot faucet broken must be repair to proper condition water leaks on dish washing machine waste water drainage leaks must be repair to avoid contamination

*34 Outer openings:closing holes, gaps

gaps at tiles ceiling ribs must be seal all gaps in all areas

*45Physical Facilities Floors,Walls,Ceilings

floors back area with cracks and rough surfaces all floors must be smooth and easy to clean

*43 Clean vent syst:Intake/exhaust air ducts

missing vent hood at tortilla area must be have a vent hood to prevent grease accumulation, and food contamination

*45 Ceiling easily cleanable and light in color

ceiling back area rough and missing clear color must be easy to clean and have smooth surfaces

*39 Cooking equipment free of encrusted grease

utensils with encrusted grease deposit and debris must be remove all crusted soiled contamination or replace utensils to avoid food contamination

*43 Ventilation hood-prevent grease dripping

missing mechanical vent hood at the tortilla room must be had a mechanical vent hood to prevent grease condensation inside room

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

food containers without lids inside cooler units food containers must be covered with lids to avoid contamination

*34 Outer openings:closing holes, gaps

gaps at ceiling kitchen area must be closed and repair all gaps at ceiling kitchen area

*10 Cleaning between Raw & Ready to Eat ( RTE )

cooler units dirty must be clean all drippings and debris inside cooler units during operational hours if contamination occurred

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment, walls and ceiling dirty floors, walls and ceiling must be clean during operational hours

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

missing writing employee health policies

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

missing time at warm sauces 65 F - using time as health control- must use time as health control

*39 Cooking equipment free of encrusted grease

fryers encrusted with debris and soiled at kitchen area all equipment must be free of soiled encrusted debris

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

missing date marking inside cooler units must be had date marking at all food containers

*32 Equipment and Utensils Durability and Strength

using non commercial microwaves must use commercial microwaves approved equipment

*24 Food Labeling- with common name of the food

missing label in all food containers in all areas must be label all food containers

*18 Equipment and Utensils Multiuse Materials-safe

recycle using food containers not approved must use NSF approved food containers microwaves home use must be commercial NSF approved equipment

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*29 Food thermometers provided and accessible

missing food thermometers inside cooler units must had visible and working thermometers

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN: 49.5 F (REACH IN COOLER) RAW SHRIMP: 50.6 F RAW OCTOPUS: 53.6 F RAW SQUID: 52.9 F RAW SHRIMP: 49.2 F RAY OYSTERS: 51.6 F (CITATION ISSUED)

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE REACH IN COOLER (NEAR THE GRILL)

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD AND BAR STAFF

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS IN THE WALK IN COOLER NOT DATE MARKED (FINAL WARNING)

*29 Food thermometers--small diameter probe

PROVIDE A PROBE THERMOMETER TO CHECK INTERNAL FOOD TEMPERATURES

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS (REACH IN COOLER, KITCHEN)

*36 Cloths in-use for wiping between uses stored

PLACE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE

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

UNCOVERED FOODS IN THE WALK IN COOLER

*42 Floors/walls/ceiling/nonfood dirty

VERY SLICK, WET KITCHEN FLOORS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE DUSTY INTAKE VENTS THROUGHOUT THE KITCHEN AND DINING ROOM

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE SINK IN THE TORTILLA/ WAIT STATION

*35 Hair Restraints effective

*02 Cold Hold (41øF/45øF or below)

RAW FISH AT 50.7 F

*03 Food products not maintained at 135øF or above

BEEF IN HOT HOLD: 120.6 F

*14 Hands wash procedures-without soap

IMPROPER HAND WASHING: FOOD PREPARATION STAFF NOT USING SOAP TO WASH HANDS

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATE MARKING

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN THE SANITIZING BUCKET AFTER AND IN BETWEEN USE

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

FRESH LETTUCE CONTAMINATED BY A FOOD STORAGE CONTAINER (ON FOOD PREPARATION LINE)

*42 Dirty nonfood contact surfaces

CLEAN VENT HOOD FILTERS (HEAVY GREASE)

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD. PROVIDE A LIGHT SHIELD FOR THE UNIT MISSING ONE.

*45 Premises shall be maintained in good repair

GAP SPACE IN THE CEILING AROUND THE ATTIC DOOR