LA Michoacana Meat Market-taqueria

*31 Individual, disposable towels

Hand sink had no paper towels observed

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in the bucket between uses

*18 Use toxic according to manufacturer direction

bucket sanitizing shall be between 50-100ppm Cl

*19 Water & Plumbing in good repair- per code

3 comp sink is leaking at bottom plumbing

*42 Ventilation hood systems

grease vent is greasy and shall be cleaned or serviced

*32 Smooth Contact Surfaces

aluminum foil shall not be used under equipment surface, try using a plastic material

*28 Date marking commercially prepared RTE/ TCS food

date mark cheese and milk in cold hold for 7 days then discard

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at the front door.

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

Observed dirty WIC fan covers.

*39 Utensils, single serve items 6 inches off - floor

Observed equipment stored on the floor.

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

Label bulk food containers(salt, sugar, etc).

*42 Dirty nonfood contact surfaces

Observed dirty RIC handles.

*45 Premises shall be maintained in good repair

Observed damaged WIC door handle.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

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

Observed sanitizer bucket stored on the floor.

*10 Sanitization after Cleaning

Observed employee lean a utensil without sanitizing after.

*21 RFSM - Not On Site

RFSM not on site.

*32 Equipment & Utensils smooth easily cleanable

Observed foil used as a shelf liner.

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

Observed rice stored on the floor in dry storage.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors and walls in WIC's and kitchens.

*43 Ventilation hood-prevent grease dripping

Observed grease dripping from hood vent covers.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

Need handwash signage at sinks.

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING/ DONNING GLOVES

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

PERSONAL DRINKS ON PREP TABLES WHILE PREPPING

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

COVER ALL FOOD

*03 Food products not maintained at 135øF or above

CHICKEN 133.3

*31 Individual, disposable towels

PROVIDE PAPER TOWELS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS & DRAINS

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

NO DATE MARKING ON PREPARED FOODS

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*39 Store all equipment & utensil covered or inverted

INVERT / cOVER SINGLE SERVICE ITEMS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED ON FOOD EQUIPMENT

*10 Clean Sight and Touch

CLEAN ICE MACHINE

*03 Food products not maintained at 135øF or above

C. ROAST 131.2 & S. CHICKEN 132.5

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

CROSS CONTAMINATION BY ARRANGEMENT R. EGGS ABOVE RTE FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FRP & DRAINS

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*47 Other Violations

LABEL 3 COMP SINK

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

NO DATE MARKING ON PREPARED FOODS

*02 Cold Hold (41øF/45øF or below)

R. CHICKEN 49.0, G. BEEF 48.2, R. STREAK 46.5

*18 Toxic items storage adjacent to food/utensils

TOXICS STORED WITH PLANTAINS

*03 Food products not maintained at 135øF or above

PORK 107.1

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*47 Other Violations

LABEL 3 COMP SINK

*32 Damaged Equipment

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

CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD

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

REPAIR GLASS ON HOT HOLD UNIT (GLASS)

*44 Trash can provided for papertowel waste

PROVIDE TRASH CAN AT HAND SINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENT COVERS

*47 Handwashing signage

POST HAND WASHING SIGNS

*03 Food products not maintained at 135øF or above

*42 Floors/walls/ceiling/nonfood dirty

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

*14 When to wash hands as often as necessary during prep

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

*19 Water & Plumbing in good repair- per code

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

c. tomato 62.6

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*19 Water & Plumbing in good repair- per code

repair leaking pipe at 3 comp sink

*10 Clean Sight and Touch

clean all food contact surfaces

*42 Floors/walls/ceiling/nonfood dirty

REMOVE BUILD- UP FROM VENT HOOD SYSTEM, CLEAN STAINLESS STEEL WALLS AND FLOORS BEHIND GRILL

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*03 Food products not maintained at 135øF or above

pork 122.2F,PORK 105.3F, B. CHICKEN 92.0

*32 Damaged Equipment

replace gaskets

*03 Food products not maintained at 135øF or above

M. balls 125.3F , s. chicken 118.2 , pork 123.1 & peppers 77.4F

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

cross contamination by arrangement raw meat stored above RTE food

*32 Damaged Equipment

replace damage gaskets and air curtains

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

no date marking on prepared food items

*37 Food shall be protected from contamination by storing the food in a clean, dry location

uncovered food stored stored by hand sink

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*42 Floors/walls/ceiling/nonfood dirty

clean floors & gaskets

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

cover all food items to prevent cross contamination

*02 Cold Hold (41øF/45øF or below)

cut tomato 47.0F

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*43 Light bulbs, light shields provided

replace lights under vent hood system

*10 Clean Sight and Touch

clean all

*39 Cutting surfaces.

surface cutting boards

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

no date marking on prepared food

*03 Food products not maintained at 135øF or above

*34 Outer openings:closing holes, gaps

close gaps in ceiling

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

Provide vomiting and diarrhea clean up policy (warning)

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

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

expired date marking

*39 Keep utensils handles upright or protected

provide a scoop with a handle

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

Cross contamination by arrangement

*02 Cold Hold (41øF/45øF or below)

guacamole 51.4 and g. chicken 86.5

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains

*19 Hand sink water temperature below 110'F

Maintain hot water at hand sink 110F within 20 seconds

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

no date marking on prepared foods

*32 Damaged Equipment

replace gaskets

*43 Clean vent syst:Intake/exhaust air ducts

clean air vents over prep areas

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

provide splash guard at hand sink

*43 Clean vent syst:Intake/exhaust air ducts

clean fan vent covers in WIC

*11 Food not re-served after being served or sold to consumer

reserving of salsa

*39 Keep utensils handles upright or protected

Provide scoop with handle to prevent handle from being stored in food

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

Cross contamination by arrangement

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

provide splash guard at hand sink

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets and floors

*47 Other Violations

Label 3 comp sink

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

no date marking on prepared foods

*19 One Inch Air Gap

provide one inch air gap

*03 Food products not maintained at 135øF or above

f. peppers 131.5f

*19 Water & Plumbing in good repair- per code

leak at 3-compartment sink

*02 Cold Hold (41øF/45øF or below)

raw bee 47.3°F

*39 Loosely cover cooling foods

*32 Approved Food Contact Equip.

no towels undercutting boards

*42 Floors/walls/ceiling/nonfood dirty

clean floors, walls

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

keep lids on food not in use

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

can not cool large pots @ room temp

*45Floors easily cleanable

fill in missing grout

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