LA Paisanita Tacos

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

properly store emp

*15 Bare hands contact with ready-to-eat foods

observed staff using bare hands to handle tortilla

*40 Handle & dispense of cleaned utensils, single-use

Invert single

*27 Cool TCS foods using proper methods

observed service containers of cooked beef covered at room temperature, use properly colling method

*18 Toxic items labeling-non original container

label chemical spray bottles with common name

*24 Food Labeling- with common name of the food

label drink dispenser front cash register

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

do not store in use utensils bulk ingredients

*27 Cool TCS foods using proper methods

observed container of cooked rice at room temperatures

*21 RFSM - Not On Site

no rfsm on site

*43 Ventilation hood-prevent grease dripping

vent a hood filters must be in place while cooking

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

OBSERVED EGGS STORED ABOVE PRODUCE, ARRANGE PROPERLY.

*10 Clean Sight and Touch

OBSERVED GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

*32 Equipment & Utensils resistant pit,chip, crazing

OBSERVED DAMAGED KNIFE, REPLACE

*42 Dirty nonfood contact surfaces

RUST AND GRIME BUILD UP ON WIRE STORAGE SHELVES, CLEAN OR REPLACE.

*45 Premises shall be maintained in good repair

OBSERVED DAMAGED CORNER BEAD, REPAIR

*47 Handler-Certificate Not on site

RENEW EXPIRED FOOD HANDLER CARDS AND REGISTER FOOD MANAGER CERTIFICATE CITY OF DALLAS.

*03 <<<HOT HOLD (135øF)>>>

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

* 21 RFSM notify 10 days & replacement in 45 days

missing RFSM certification FSM must be registered with the city

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

food container at floor level - salsa - must be 6 inches out the floor level

*42 Floors/walls/ceiling/nonfood dirty

floors with spills and food debris on all areas must be clean when contamination is observed

*22 Handlers-Certificate Not On Site

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

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

missing date marking on food containers in all areas must be date mark food containers on all areas

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

PIC must be ensure discard all food containers with out day or date

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

missing date marking inside cooler units must be have date marking on all food containers in all areas

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

must be check and have proper chemical concentration on sanitizer buckets during operational hours

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

low concentration of sanitizing solutions sanitizer bucket 10 ppm Chlorine sanitizing solutions 25 ppm Chlorine must be have correct chemical concentration in all sanitizing solutions sanitizer

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment and floors in general dirty with grease accumulations and soils residues also grease on all floors at working area once accumulation occurs must be clean during operational

*39 Equipment in good repair and proper adjustment.

shelving inside WI cooler unit rust and oxidize must be replace or repair to smooth and clean surfaces to avoid food contamination

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

missing date marking at some food containers and natural prepared water server units must be have date marking on all food containers use as health safety control

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest to avoid food contamination

*32 Equipment and Utensils Multiuse Materials durable

recycling not approved containers as food containers must be use approved food containers to avoid chemical contamination

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

missing writing employee health policies

*29 Food thermometers provided and accessible

missing thermometer inside cooler unit front area

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

PIC ensure used of sanitizing solutions to decontaminate food surfaces during operational hours sanitizer bucket with clean water 100 ppm Chlorine

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*32 Equipment and Utensils Multiuse Materials durable

reusing not NSF food containers must be NSF food approved containers

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

sanitizer bucket at floor level must be 6 inches out the floor

*18 Medicines labeled and stored properly

PERSONAL OVER THE COUNTER MEDICINES STORED ON SHELVES WITH FOOD INGREDIENTS

*19 Backflow prevention device - installed

BACK FLOW PREVENTION DEVICE ON THE MOP SINK IS MISSING A SCREW TO HOLD IT IN PLACE

*32 Damaged Equipment

SEVERE LEAK FROM THE ROOF OF THE WALK IN COOLER

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE KITCHEN

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

ONIONS RESTING ON THE FLOOR (BAG SLIDING OFF OF THE BOTTOM SHELF ) (COMING INTO CONTACT WITH WET, WALK IN COOLER FLOORS)

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES IN THE DINING ROOM AND RESTROOMS

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET AND RIMS (MENS' RESTROOM)

*22 Handlers-Certificate Not On Site

FOOD HANDLER'S CARDS NEEDED FOR ALL KITCHEN STAFF

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES HELD AT 46.5 F

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

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

OPEN EMPLOYEE DRINK OBSERVED RESTING ON A FOOD PREPARATION TABLE IN THE KITCHEN

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAIN UNDER THE HAND SINK IN THE KITCHEN

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLERS CERTIFICATES FOR ALL KITCHEN STAFF