LA Estrella Bakery

*18 Toxic items labeling-non original container

Label all non-original chemical spray bottles

*21 RFSM - Not On Site

No food manager on site>must have someone w/ certificate present when establishment open

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

No date marking observed on any foods>if any prepared or commercially made food products kept for 24 hrs or more must put date

*32 Equipment & Utensils smooth easily cleanable

Remove rust/replace rusted wire racks in cooler

*38 Thawing. under running water criteria

Improper thawing>meat thawing at room temp

*42 Dirty nonfood contact surfaces

Clean all spilled food/grease in reach-in cooler in kitchen

*40 Store single-service item in original package

Do not store personal items over items/sing-use items (cake boxes)

*45Physical Facilities Floors,Walls,Ceilings

Fix/repaint any walls that are/have pealing paint

*20 Grease Trap Tickets

No current liquid waste manifest (missing records for 09/2023 & 12/2023)

*18 Toxic items labeling-non original container

Label all non-original chemical spray bottles

*20 Grease Trap Tickets

No current liquid waste manifest (missing records for 09/2023 & 12/2023)

*21 RFSM - Not On Site

No food manager on site>must have someone w/ certificate present when establishment open

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

No date marking observed on any foods>if any prepared or commercially made food products kept for 24 hrs or more must put date

*32 Equipment & Utensils smooth easily cleanable

Remove rust/replace rusted wire racks in cooler

*38 Thawing. under running water criteria

Improper thawing> meat thawing at room temp

*42 Dirty nonfood contact surfaces

Clean all spilled food/grease in reach-in cooler in kitchen

*40 Store single-service item in original package

Do not store personal items over items/single use items (cake boxes)

*45Physical Facilities Floors,Walls,Ceilings

Fix/repaint any walls that are/have pealing paint

*21 Outfitter-Certified Food Manager

Finish renewing registered food service manager certificates with City of Dallas

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

Any food kept for 24 hrs must be date marked

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

Keep flour bags off floor

*42 Dirty nonfood contact surfaces

Clean interior of all coolers

*18 Toxic items labeling-non original container

Label all chemical bottles

*19 One Inch Air Gap

Provide air gap for 3CS and fix hand sink in restroom

*45 Premises shall be maintained in good repair

Change batteries in smoke detectors

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

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

*39 Soiled linens storage

keep soiled linen on a open container with lid or cover must be in an non absorbent container with lid or cover to avoid unlawful smells and pest harboring

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

missing bodily fluids writing procedures /spill kit.

*15 Limit bare hand contact with all other foods

PIC must be ensure procedures are follow up to avoid employee cross contamination

*18 Pesticides applications/ hazard to employees

PIC must be ensure any pest control equipment must be removed from establishment, to avoid chemical contamination - use as public hazard control -

*39 Store equipment & utensils - avoid contamination

utensils and equipment in all areas at preparation service utensils and equipment must be store in a dry and clean area

*44 Covering receptacles if not in continuous use

trash containers with out lid or covers must be have cover or lids to avoid cross contamination

*15 Written procedures maintained for bare hand contact

missing hand wash writing procedures must be have hand wash writing procedures to avoid employee contamination

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

missing employee health policies and procedures

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty with food debris soils accumulations spills and mold must be clean to avoid cross contamination cooler unit gaskets dirty with mold and soils residues must be clean to avoid c

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

missing date marking on all food containers must be have date mark on all food containers

*22 Handlers-Certificate Not On Site

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

*34 Outer openings:closing holes, gaps

wall with holes on all areas must be closed all holes or gaps to proper condition to avoid pest harboring

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

missing body fluids clean up procedures / spill kit

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling dirty with soils, dust spills and grease accumulations must be maintain to proper condition

*39 Cooking equipment free of encrusted grease

encrusted utensils with grease soils and deposits must be clean or replace to avoid cross contamination cooking equipment dirty with food debris, grease deposits and soils accumulations must be cl

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

mixed personnel food and drinks with customers food containers separate personnel food and drinks from customers food containers

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

water leak under 3c sink must be repair to proper condition

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

missing writing employee health policies

*45Physical Facilities Floors,Walls,Ceilings

all floor areas with rough and cracks surfaces including dining area must be replace or repair to smooth and easy to clean floors surfaces

*29 Sanitizing solutions, testing devices

missing sanitizing solutions in all areas must be have sanitizer buckets at 100 ppm chlorine concentration of sanitizing solution 50 ppm 3c sink chlorine concentration of sanitizing solution che

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

no eating allow in prep area no personal item allow in prep area

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*10 Clean Sight and Touch

provide cleaning for the cooler

*22 Handlers-Certificate Not On Site

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

all foods in cooler

*36 Cloths in-use for wiping between uses stored

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

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

*10 Equipment and Utensils Sanitization

No sanitizing solution available at time of inspection. Please

*34 Outer door: solid,selfclosing,tightfitting

Gap on front door shows daylight through screen door.

*18 Toxic items labeling-non original container

Spray bottles throughout location with a variety of colored fluids not clearly identified to contents.

*42 Dirty nonfood contact surfaces

Seals to reach in cooler soiled.

*29 Sanitizing solutions, testing devices

Chlorine test strips not available at time of inspection. Please provide test strips to ensure proper sanitizing solution concentration.

*02 Cold Hold (41øF/45øF or below)

Foods stored on rack at room temperature that should be under fridgeration.

*43 Light bulbs, light shields provided

Lights not shielded above main oven.

*45 Floor& wall junctures- coved & sealed

Floors not coved and sealed. Bare concrete in locations.

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

Spoon observed resting in Cilantro in reach in cooler.

*42 Dirty nonfood contact surfaces

Seals to reach in cooler very dirty on cooler where raw shell eggs are stored.

*45 Unnecessary articles prohibited

Multiple pieces on non functioning equipment throughout kitchen.

*10 Equipment and Utensils Sanitization

No sanitizer prepared at time of inspection. Sanitizer bucket used on site tested at less than 10ppm Chlorine. Please provide Chlorine (Bleach) and review manufacturer's directions.

*43 Light bulbs, light shields provided

Florescent lighting unshielded above bakery production area.

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

No date marking observed on employee processed foods.

*18 Toxic items labeling-non original container

Spray bottles by three compartment sink.

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

Insect control device installed and operating above where utensils are stored. Additionally fan is under insect control device, it it were turned on, it may potentially distribute insect parts around

*36 Cloths in-use for wiping between uses stored

Wiping cloths present but no sanitizing solution observed.

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

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

*29 Cold/hot hold unit thermometer easily viewable

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

KNIFE, INTERIOR OF REACH IN COOLER

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

*45 Premises shall be maintained in good repair

WALLS, CEILING, DOORS AND WINDOWS

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

REPAIR CLOGGED TOILET

*42 Dirty nonfood contact surfaces

COUNTER TOPS