LA Michoacana Meat Market Taqueria Deli

*10 Clean Sight and Touch

Clean and sanitize inside microwave.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in prep cooler and warmer display cases.

*39 Equipment in good repair and proper adjustment.

Defrost ice build up in WIF.

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * pork 98* rice 90*

*18 Use toxic according to manufacturer direction

chemical sanitizer bucket at 200 ppm chlorine- anything over 100 ppm is toxic

*21 RFSM - Not On Site

Must register food manager course with the City of Dallas

*10 Clean Sight and Touch

Dirty food contact surfaces ice machine microwave can opener ice scoop

*18 Use toxic according to manufacturer direction

sanitation bucket 200+ ppm chlorine. TOXIC. Anything over 100ppm is toxic. Needs to be between 50-100ppm

*31 Handwashing lavatory - used for other purpose

hand sinks are for hand washing only-used as a dump sink

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * Ceviche 61* jalapino 56 pineapple 48* Throw out food in in service cooler (ceviche cooler)

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

Dented cans

*42 Dirty nonfood contact surfaces

Maintain clean surfaces

*45 Premises shall be maintained in good repair

Cracked floors

*21 RFSM - Not On Site

RFSM not onsite

*45 Premises shall be maintained in good repair

repair reach in coolers, observed at high temperatures

*32 Equipment & Utensils resistant pit,chip, crazing

sales floor shelves observed rusted

*10 Clean Sight and Touch

Observed dirty microwave, can opener, and prep table.

*18 Chemical sanitizer generated onsite, device criteria

Sanitizer tested at 200 ppm Cl. Corrected on site(COS).

*29 Cold/hot hold unit thermometer easily viewable

Cooler thermometers easily read[viewable].

*36 Cloths in-use for wiping between uses stored

Wet wiping cloths must be stored in sanitizer between uses.

*42 Floors/walls/ceiling/nonfood dirty

Clean the floors throughout.

*45 Mats / Duckboards nonabsorbent

Do not use cardboard as a floor mat.

*47 RFSM Certificate - Not Display

RFSM must be posted.

*47 Other Violations

need a choking poster

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

raw foods stored adjacent to and above ready to eat food

*03 Food products not maintained at 135øF or above

Observed chicken held at 110 Degrees F.

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

Observed raw beef and raw chicken stored over cut cilantro.

*18 Single Service use- materials safe

Do not use grocery bags for food storage.

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

Need to datemark items held for longer than 24 hrs for no more than 7 days.

*31 Individual, disposable towels

Observed no paper towels at handwash staion.

*42 Dirty nonfood contact surfaces

Need to clean shelves and the fan in the WIC.

*47 Other Violations

Need a choking poster in the dining area.

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

*18 Use toxic according to manufacturer direction

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

*44 Receptacles tight fitting lids, doors, or covers

*02 Cold Hold (41øF/45øF or below)

*47 OTHER VIOLATIONS

*45 Premises shall be maintained in good repair

*42 Floors/walls/ceiling/nonfood dirty

*03 Food products not maintained at 135øF or above

*40 Reuse of single service articles

*45 First Aid

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

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

*14 Gloves single use

MAKE SURE EMPLOYEE CHANGE GLOVE BETWEEN TASK

*22 Handlers-Certificate Not On Site

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

DATE MARK

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

TO GO BOX

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

*32 Approved Food Contact Equip.

REMOVE ALL WOODEN SCOOPS

*03 Food products not maintained at 135øF or above

BEEF 125'F, PORK 126'F

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM AT SINK

*20 Grease Trap Tickets

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY. PLEASE MAKE SURE EMPLOYEES ARE SANITIZING FOOR EQUIPMENT AFTER WASHING IT.

*03 Food products not maintained at 135øF or above

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LESS. OBSERVED PRODUCTS DATED WITH 8 DAYS OF SHELF LIFE FROM WALK IN COOLER

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

*45 Floor contruction requirements

*31 Handwashing lavatory - used for other purpose

n knife n the hand sink

*19 Water & Plumbing in good repair- per code

3 compartment sink faucet and pipe leaking

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

provide a meat container inside the cooler, sugar open dispenser

*21 RFSM - Not On Site

*45 Floor contruction requirements

grout