Las Huastecas #2

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS TO TEST BLEACH SANITIZER

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

SEAL BOTTOM OF BACK DOOR PROPERLY

*45 Dressing areas:Lockers

DISPOSE OF MOP WATER & HANG MOP WHEN NOT IN USE

*21 RFSM - Not On Site

Register RFSM with city of Dallas

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

Date mark RTE items

*34 Pest control-routine inspections for

Pest evidence observed

*45 Premises shall be maintained in good repair

Replace missing tiles

*19 Water & Plumbing in good repair- per code

Fix leak at 3CS

*24 Food Labeling- with common name of the food

Label salsa bottles/bags

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

Label bins of beans and rice

*45 Premises shall be maintained in good repair

Fix wheel on RIC

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Keep raw chicken away from jalapenos

*19 Water & Plumbing in good repair- per code

Fix leak at 3CS

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep records on site

*24 Food Labeling- with common name of the food

Label squeeze bottles

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

Date mark ready to eat foods

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*42 Dirty nonfood contact surfaces

Clean RIC

*45 Premises shall be maintained in good repair

Fix gasket on RIC

*02 Untreated shell eggs need to be at 45§F or <

*20 Grease Trap Tickets

Provide a copy of current grease trap tickets

*38 Thawing. under running water criteria

Raw beef

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

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

Raw eggs stored over cooked rice in reach in cooler

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*45 Premises shall be maintained in good repair

REPAIR DAMAGE DOOR TO RESTROOM

*34 Pest control-routine inspections for

NO CURRENT RECORDS

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

RAW MEAT STORED ABOVE RTE FOODS

*32 Approved Food Contact Equip.

WIPING CLOTH STORED UNDER CUTTING BOARD

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*35 Hair Restraints effective

PROVIDE FOR ALL

*18 Medicines labeled and stored properly

MEDICINE STORED WITH EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

TROMPO 73*F (DISCARDED), SLICED TOMATOES 65*F

*18 Use toxic according to manufacturer direction

sanitizer bucket on the floor

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep tables

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw meat next to vegetables

*42 Dirty nonfood contact surfaces

clean gaskets in RICs

*21 RFSM - Not On Site

Guilermina Calderon/NA/02-03-22 certificate is not onsite and not registered. Must have certificate onsite and register.

*19 Water & Plumbing in good repair- per code

leaking coming from 3 comp sink pvc pipe. repair to potential harborage conditions.

*39 Keep utensils handles upright or protected

using bowl without handle as scoop. Use a handled utensil to prevent potential contamination.

*45 Floor& wall junctures- coved & sealed

Broken wall base on dry storage area. reapir

*29 Cold/hot hold unit thermometer easily viewable

Provide unit thermometers in reach in freezers.

*02 Cold Hold (41øF/45øF or below)

trompo taco out at room temperature at 85.5F. diced chicken in contianer at 113.4F. Trompo tacos were voluntary destroyed, solution: keep in reach in cooler and not out at room temperature. Place dic

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

chemical sanitizer on working food contact surface. place off the floor and a way that will prevent contamination.

*43 Clean vent syst:Intake/exhaust air ducts

heavy dust on exhaust vents in kitchen. clean.

*22 Handlers-Certificate Not On Site

Employee working in kitchen does not have Texas Food Handler card.

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

House made salas in clear squeeze bottles being served to customers and reused. Place salse in bowls or in small clear containers, must not be reused.

*34 Controlling pests. Eliminating harborage conditions

gap on frp wall, broken wall base. Remove all potential harborage conditions.

*45 Premises shall be maintained in good repair

repair walls, ceilings & floors

* 21 RFSM notify 10 days & replacement in 45 days

no RFSM on duty during inspection

*36 Cloths in-use for wiping between uses stored

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

reserving of TCS ( salsa) from one customer to another

*02 Cold Hold (41øF/45øF or below)

c. chicken 78.2F, Tacos 83.0F, g. onions 96.3F

*38 Thawing. under running water criteria

observed raw meat thawing in dry storage room with degrees above 90 degrees

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

Cover all food to prevent cross contamination

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

*10 Clean Sight and Touch

unsanitary conditions- deep clean everything

*31 Handwashing lavatory - used for other purpose

block with prep table

*14 When to wash hands before donning new gloves

observed employees touch bottom of 3 comp sink and chemicals then went back to prepping meat

*42 Floors/walls/ceiling/nonfood dirty

deep clean floors & walls

*19 Water & Plumbing in good repair- per code

leaking faucets at 3 comp sink

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

*43 Light bulbs, light shields provided

repair lights

*15 Contact RTE Products w/ Bare Hands

bare contact on RTE food (tortilla)

*02 Cold Hold (41øF/45øF or below)

tacos 63.5F

*43 Light bulbs, light shields provided

clean and repair lights and

*21 RFSM - Not On Site

no RFSM on duty during inspection

*10 Clean Sight and Touch

clean RIC (s)

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

cross contamination by arrangement raw meat over RTE and raw eggs stored with RTE food

*31 Handwashing lavatory - used for other purpose

food equipment stored in hand sink

*19 Water & Plumbing in good repair- per code

repair leaking pipes at 3 comp sink

*34 Outer openings:closing holes, gaps

close holes and gaps in ceiling

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

Cross contamination during preparation (prepping food while dirty dishes stored in hand sink)

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

no date marking on prepared foods

*20 Conveying Sewage

sewage back -up in kitchen

*22 Handlers-Certificate Not On Site

certify all staff

*15 Contact RTE Products w/ Bare Hands

bare hand contact with RTE food

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

personal food and drinks stored on equipment

*43 Light bulbs, light shields provided

replace lighting under vent hood system

*21 RFSM - Not On Site

no RFSM on duty during inspection

*38 Thawing. under running water criteria

improper thawing of meat

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*42 Dirty nonfood contact surfaces

clean drains

*19 Water & Plumbing in good repair- per code

leaking pipes at 3 comp sink

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food

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

Reserving Salsa

*32 Damaged Equipment

replace gaskets

*10 Clean Sight and Touch

Clean all

*21 RFSM - Not On Site

No RFSM on duty

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

no date marking on prepared foods

*43 Light bulbs, light shields provided

clean

*45 Premises shall be maintained in good repair

repair ceiling &walls

*03 Food products not maintained at 135øF or above

*22 Handlers-Certificate Not On Site

Certify all staff

*47 Other Violations

Post signage “health inspection available upon request"

*34 Outer openings:closing holes, gaps

close all holes sand gaps in ceilings

*02 Cold Hold (41øF/45øF or below)

raw beef trompo 48.4 degrees Fahrenheit, franks 47.3 degrees Fahrenheit

*10 Chlorine exposure time table

200 bucket

*14 When to wash hands before donning new gloves

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

Employee handling gordita

*19 Water & Plumbing in good repair- per code

Leak at 3-compartment sink

*34 Outer openings:closing holes, gaps

seal outside opening into building

*45 Premises shall be maintained in good repair

replace missing ceiling tile and damaged ceiling tile. Floors by drain.

*02 Cold Hold (41øF/45øF or below)

Raw beef 46.5 degrees Fahrenheit, Chicken 44.3 degrees Fahrenheit in Reach-in cooler - maintain at 41 degrees Fahrenheit or below.

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket 0ppm

*18 Toxic items labeling-non original container

Label spray bottles.

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

Repair hand sink by the date listed below (12/5/16). Inspector will return for a follow up.

*32 Approved Food Contact Equip.

Do not store food items in disposable plastic bag.

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

*42 Dirty nonfood contact surfaces

Clean reach-in cooler in back storage room, floors in back storage room.

*43 Light bulbs, light shields provided

Vent hood lacks light shields.

*45 Premises shall be maintained in good repair

Repair floors around floor drain in kitchen. Repair baseboards.

*46 Covered waste receptacle for women's restroom

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

raw beef trompo 46 degree F

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

Raw chicken dripping in reach-in cooler. Bin of pork stored under uncovered. Cutting board with raw beef debris stored on jalapenos.

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

Do not use cloth towels under tortilla press.

*36 Cloths in-use for wiping between uses stored

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

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

*42 Dirty nonfood contact surfaces

Clean reach in coolers.

*45 First Aid

*10 Clean Sight and Touch

clean utensils before storage.