Laduni Latin Cafe

*02 Cold Hold (41øF/45øF or below)

Observed sausage stored at 48 Degrees F in RIC.

*21 RFSM - Not On Site

RFSM expired. Register at dallascityhall.com.

*34 Outer openings:closing holes, gaps

Close all gaps at outer doors, walls, and roof.

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

Observed sanitizer stored on the floor.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors.

*43 Light bulbs, light shields provided

Observed missing light shields in dry storage and vent hood.

*45 Premises shall be maintained in good repair

Observed hole in wall in women's restroom.

*10 Clean Sight and Touch

can opener observed with product accumulation.

*43 Light bulbs, light shields provided

Provide covers for lights under vent hood.

*45 Premises shall be maintained in good repair

Repair detached coning on wall next to door of WIC.

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

Provide a splash guard on right side of hand sink in prep area to prevent splash to prep table when in use.

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

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

*14 When to wash hands before donning new gloves

*19 Water & Plumbing in good repair- per code

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

*39 Keep utensils handles upright or protected

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

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

*32 Approved Food Contact Equip.

*39 Cutting surfaces.

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*14 When to wash hands before donning new gloves

FAILURE TO WASH HANDS DURING PREPARATIONS

*18 Toxic items stored above food/utensils

TOXICS STORED WITH FOOD AND SINGLE SERVICE ITEMS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES ON FOOD EQUIPMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS & GASKETS

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FRUIT FLIES

*43 Clean vent syst:Intake/exhaust air ducts

*31 Handwashing lavatory - used for other purpose

FOOD PREPARATION IN/ ON HAND SINK

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

COVER ALL FOOD

*02 Cold Hold (41øF/45øF or below)

S. CHEESE 61.7, S. SAUCE 59.0, S. PORK 51.8, S. TOM 49.0, GUACAMOLE 49.0

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES & GAPS

*45 Lockers to be used to store personal items

PROVIDE LOCKERS FOR PERSONAL ITEMS

*32 Damaged Equipment

REPLACE GASKETS & CLEAN CAN OPENER

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

CROSS CONTAMI R. CHICKEN STORED WITH RTE FOOD NATION

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

NO DATE MARKING ON PREPARED FOOD ITEMS

*10 Clean Sight and Touch

CLEAN RIC (S) AND ICE MACHINE ( INSIDE)

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*02 Cold Hold (41øF/45øF or below)

S. TOMATOES46.6 , C. TOMATOES 49.9F , D. TOMATOES 49.6,& GUACAMOLE 48.1

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*18 Toxic items storage adjacent to food/utensils

S. BUCKET STORED WITH RTE FOOD

*45 Premises shall be maintained in good repair

REPAIR PEELING PAINT ON WALLS IN DRY STORAGE AREA & CLOSE ALL HOLES & GAPS IN CEILING

*03 Food products not maintained at 135øF or above

C. RICE 123.9F M. POTATOES 128.8

*02 Cold Hold (41øF/45øF or below)

Temps were above the recommended temp of 41

*19 Water & Plumbing in good repair- per code

Repair leaky faucet head on 3CS

*28 Do not exceed manuf. use by date

Date mark all items to be used more than 24 hours

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

Designate an area for employee beverages

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

Please keep 6 inches off the ground.

*39 Soda nozzles and ice bin clean to remove soil

Deep clean soda nozzles there was a huge accumulation of mold and debris in soda nozzle at the bar

*42 Dirty nonfood contact surfaces

Clean fan covers

*45Physical Facilities Floors,Walls,Ceilings

Clean ceiling tiles/vents

*46 Covered waste receptacle for women's restroom

Obtain covered trash cans

*47 Handwashing signage

Obtain hand wash signs

*32 Damaged Equipment

torn gasket on the ric door

*31 Handwashing lavatory - accessible

sanitizer bucket stored inside the hand wash sink

*29 Sanitizing solutions, testing devices

quat test strips needed

*10 Clean Sight and Touch

can opener observed with product accumulation

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

*34 Outer door: solid,selfclosing,tightfitting

*02 Cold Hold (41øF/45øF or below)

Chicken breast 48°F Beef skirt 47°F ham 63°F Sausage 63°F sliced tomato 67°F Salsa 53°F > Maintain 41°F and below

*10 Clean Sight and Touch

Ice machine (x2) inside walls and upper panel observed with black mold-like substance. Can opener observed with food / debris accumulation

*19 Water & Plumbing in good repair- per code

Hot water valve at hand sink in expo area observed broken.

*31 No soap at handsink

Provide hand soap for hand sink next to dish machine

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects and rodents.

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

Observed 2 male employees eating in BoH - 1 in dish wash area and 1 in prep area.

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

Provide splash guards at back prep hand sink next to prep table to prevent splatter to prep area when washing hands

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

Store ice scoop in clean/sanitized container or surface > observed on top of ice machine

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

Label all food containers with common name when removed from its original container / pkg

*42 Floors/walls/ceiling/nonfood dirty

Heavy dust accumulation observed on ceiling & vents throughout - dirty / moldy gaskets observed on RICs throughout.

*45Floor, wall, ceiling - Exposed material

Broken ceiling tiles observed over cook line.

*47 Handwashing signage

Provide signs for all designated hand sinks.

*31 Handwashing lavatory - used for other purpose

*43 Light - 50 foot : Food and utensils area

*41 Food Labeling - Bulk Food w/ Card or Sign

*39 Store equipment & utensils - avoid contamination

*45Floor, wall, ceiling - Exposed material

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*10 A chemical sanitizer used: contact times criteria

NO SANITIZER IN DISH WASH MACHINE

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

DO NOT STORE CONTAINERS IN ICE BIN

*42 Dirty nonfood contact surfaces

*18 Licensed pest control applicator only

*02 Cold Hold (41øF/45øF or below)

Bacon 64.1 degrees Fahrenheit, cream 62.7 degrees Fahrenheit, RIC 68 degrees Fahrenheit - discarded

*14 When to wash hands before donning new gloves

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

*19 Water & Plumbing in good repair- per code

no hot water at hand sink

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*32 Maintain in Good Repair

replace torn gaskets on coolers.

*34 Remove dead/trapped pests

fruit flies in peach vodka