Las Chamoyada

*47 RFSM Certificate - Not Display

REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS.

*42 Dirty nonfood contact surfaces

CLEAN FLOOR OF BACK STORAGE ROOM AND CLEAN SHELVES LOCATED NEXT TO PREP TABLE .

*39 Soda nozzles and ice bin clean to remove soil

OBSERVED SMALL TRACES OF WHITE RESIDUE OF SNOW CONE MACHINE, CLEAN.

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

NO RECENT PEST CONTROL RECORDS ON SITE. MAINTAIN ON SITE.

*47 Handler-Certificate Not on site

renew all expired texas food handler cards.

*18 Toxic items stored above food/utensils

observed toxic spray bottle stored above RTE food. store away from food.

*42 Dirty nonfood contact surfaces

grime build up on storage shelves, clean.

*42 Floors/walls/ceiling/nonfood dirty

dust on walls and on lights, clean.

*43 Clean vent syst:Intake/exhaust air ducts

dust on exhaust and intake vents.

*45 Premises shall be maintained in good repair

floor tile coming off floor, located below RIF, repair.

*20 Grease Trap Tickets

missing grease trap ticket

*10 Equipment and Utensils Cleaning-contamination

food surfaces dirty with food debris and spills must be clean to avoid cross contamination

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

missing writing employee health policies

*21 RFSM - Not On Site

RFSM not on site must be have a RFSM on site during operational hours

*30 Does Establishment have a current valid permit posted?

name doesn't match current permit must be have proper establishment name

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

food containers with out lids or covered must be covered to avoid food contamination

*47 RFSM Certificate - Not Display

missing RFSM certification must be FSM registered with the city

*34 Windows or doors protected against the entry criteria - air curtain

missing air curtain at front door must be have air curtain to prevent pest

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

squeeze containers missing date marking must be have date marking to avoid food contamination

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

missing writing employee health policies

*02 Cold Hold (41øF/45øF or below)

pickles jar 78 F

*10 Equipment and Utensils Cleaning-contamination

equipment dirty inside and outside cooler units must be clean and sanitize to avoid food contamination

*29 Sanitizing solutions, testing devices

missing sanitizer bucket at front service area must be have sanitizer bucket 50 ppm Chlorine

*24 Food Label- manufacture/packer/distrubtor name

missing label information at prepackages food front service area must be have correct labeling in unmarked bags with dry food and hard cover peanuts

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

missing date marking on food containers must be have date marking as hazard control

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

missing writing employee health policies

*21 RFSM - Not On Site

RFSM not on site and expired certification must be have current RFSM and available during operational hours

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 Clean Sight and Touch

CAN OPENER BLADE WITH FOOD PARTICLES MUST BE CLEANED AND SANITIZED

*28 Date marking commercially prepared RTE/ TCS food

MISSING USE BY DATES ON FOOD ITEMS MUST BE DATE MARKED

*36 Cloths in-use for wiping between uses stored

MOIST WIPING CLOTHS STORED ON SINK. MUST BE STORED IN SANITIZER

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

BOX OF CUCUMBERS STORED ON FLOOR. MUST BE STORED SIX INCHES ABOVE GROUND

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

FOOD ITEMS MISSING LABELS MUST BE LABELED

*43 Light 20 foot : Reach-in cooler

*44 Receptacles tight fitting lids, doors, or covers

*39 Keep utensils handles upright or protected

*29 Food thermometers provided and accessible

IN RIC

*45 Premises shall be maintained in good repair

TILE BY HAND SINK

*34 Controlling pests. Eliminating harborage conditions

OBSERVED 3 LIVE ROACHES

*18 Toxic items labeling-non original container

LABEL SANITIZER

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

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

*47 Handwashing signage

IN RR

*14 When to wash hands before donning new gloves

*38 Thawing. under running water criteria - water velocity

*10 Chlorine sanitizer concentration, minimum temp.

10 PPM CHLORINE