Latin Deli

*02 Cold Hold (41øF/45øF or below)

Do not over fill containers and keep prep cooler closed between orders to keep under 41 F

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

Observed many raw products stored above cooked

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

Thoroughly rinse dishes be fore sanitizing

*29 Sanitizing solutions, testing devices

Provide Chlorine test strips

*32 Equipment & Utensils smooth easily cleanable

Do not use wood behind 3-compartment sink

*36 Cloths in-use for wiping between uses stored

Store wet wiping cloths in sanitizer bucket

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

Label all bulk storage containers

*42 Dirty nonfood contact surfaces

Clean under equipment, some cooler gaskets and the hard to reach places on coolers

*43 Clean vent syst:Intake/exhaust air ducts

Clean vent hood

*45 Premises shall be maintained in good repair

Replace caulking behind 3-comartment sink sink

*39 Equipment in good repair and proper adjustment.

Replace broken handle on large RIC and damaged cooler gaskets

*14 When to wash hands

Food staff must wash hands after every contamination (reporting to work/restroom)

*20 Grease Trap Tickets

Grease Trap must be serviced every 90 days. No trip ticket seen.

*21 RFSM - Not On Site

No PIC at the time of inspection

*22 Accredited food handler certificate - 60 days

All food staff must be trained in food safety.

*24 Food Labeling- with common name of the food

All food squeeze bottles must be labeled with common name- throughout kitchen area.

*27 Cooling method, criteria - smaller portions

Sliced meats overstacked in reach-in cooler

*29 Food thermometers provided and accessible

Provide thermometer inside of milk cooler.

*33 Manual ware washing, sink compartment requirement

3 compartment sink not set up correctly.

*34 Pest Control

Heavy gnat activity seen in the kitchen.

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

Store utensils (spoon) with handles.

*42 Dirty nonfood contact surfaces

Dirty vent a hood system (filters)- clean. Address condensation at bottom of milk RIC. Clean and sanitize stove top and side of the grill to remove encrusted/grease build up on side of grill. Clean

*45 Premises shall be maintained in good repair

Repair walls in ware washing area.

*47 Other Violations

No pest control report seen- address/eliminate gnat activity.

*42 Floors/walls/ceiling/nonfood dirty

DUSTY FAN FILTER IN RESTROOM

*22 Accredited food handler certificate - 60 days

EXPIRED FOOD HANDLER

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACE

*45Physical Facilities Floors,Walls,Ceilings

BROKEN CEILING

*31 No soap at handsink

NO SOAP AND TOWEL AT HAND SINK

*47 Other Violations

RUSTED FOOD STORAGE SURFACE

*18 Toxic Chemical Storage - Retail Sale

SANITIZING BUCKET STORE ON PREP SURFACE WITH FRIES

*36 Cloths in-use for wiping between uses stored

towel store under cutting board

*45Physical Facilities Floors,Walls,Ceilings

missing ceiling

*14 When to wash hands before donning new gloves

change gloves without washing hands

*29 Food thermometers provided and accessible

broken thermometer in cold hold

*45 Lockers to be used to store personal items

cell phone store on utensil

*32 Equipment & Utensils smooth easily cleanable

dirty interior of rif

*10 Clean Sight and Touch

dirty interior of ice machine

*47 Other Violations

no ice scoop, scoop store inside ice

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY OF DALLAS RFSM

*35 Hair Restraints effective

ALL EMPLOYEE'S NEED TO RESTRAINTS THEIR HAIR

*29 Food thermometers provided and accessible

NO FOOD ONLINE THERMOMETER

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

NO TETS STRIP

*10 Sanitization after Cleaning

NO SANITIZING BUCKET

*36 Cloths in-use for wiping between uses stored

TOWELL STORE ON PREP SURFACE

*47 Other Violations

ICE SCOOP STORE INSIDE ICE

*24 Food Labeling- with common name of the food

FOOD STORE IN RIC WITH NO NAME

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

NO DATE ON PREP FOOD IN STORAGE

*10 Clean Sight and Touch

DIRTY INTERIOR OF ICE

*47 Other Violations

ICE SCOOP STORE IN ICE

*35 Hair Restraints effective

NO HAIR RESTRAINTS AND LONG Artificial PAINTED NAILS

*29 Food thermometers provided and accessible

NO THERMOMETER N COOL HOLD AND NO THERMOMETER FOR FOOD TEMP ALONG THE LINE

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY OF DALLAS FOOD MANAGER CERTIFICATE

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY F DALLAS MANAGER CERTIFICATE

*36 Cloths in-use for wiping between uses stored

STORAGE OF WIPING TOWELS ON PREP SURFACE

*29 Food thermometers provided and accessible

NO THERMOMETER IN COLD HOLD AND RIC

*10 Clean Sight and Touch

DIRTY INTERIOR OF ICE MACHINE

*47 Other Violations

ICE SCOOP STORE IN ICE

* 21 RFSM notify 10 days & replacement in 45 days

EXPIRED RFSM

*47 Other Violations

BROKEN GASKET AT DOOR OF COLD HOLD AND RIC

*22 PIC to ensure no unapproved indiv in food prep are

NO HANDLER CERTIFICATE PRESENTED

*29 Thermometer calibrated to ensure accuracy

NO THERMOMETER IN COLD HOLD AND RIC

*10 Sanitization after Cleaning

NO SANITIZER SET UP DURING OPERATION

*21 RFSM - Not On Site

expire rfsm

*29 Food thermometers provided and accessible

*36 Cloths in-use for wiping between uses stored

wiping towels store on prep surfaces

*43 Light bulbs, light shields provided

repair light in venthood

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

expired rfsm

*29 Food thermometers provided and accessible

no food thermometer

*10 Clean Sight and Touch

Food Contact Surfaces CLEAN: can opener ice machine microwave detail clean makeline and exterior of makeline

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees f or below RIC *62 Ranch

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

can not have the bottom of the containers sitting directly on food container sitting on corn blowl sitting directly on top of onions

*18 Toxic items storage adjacent to food/utensils

chemicals on shelf (oven Cleaner) above mayo and onions move cleaner bucket from prep area- can not go above or next to food or utensils

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

beef next to ranch egg (raw) over cooked turkey move green chilies away from raw

*39 Store equipment & utensils in a clean, dry place

you can not store knives between 2 pieces of equipment there is no way to sanitize

*42 Floors/walls/ceiling/nonfood dirty

CLEAN: splash and build up on walls equipment floors ceiling dust on pictures and menu boards clean gaskets on all make lines and coolers clean receipt printer clean middle shelf on tab

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

duster next to to go bags and boxes

*18 Toxic items storage adjacent to food/utensils

onions next to chemicals glass cleaner next to and above food

*10 Clean Sight and Touch

dirty meat slicer, potato cutter- gnats, algae and mildew in ice machine, can opener blade, the bottom part of the lids on the make line, bottoms of all coolers

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

raw beef and chicken next to salsa and cooked onions raw eggs next to ready to eat foods raw eggs next to and above rte

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*42 Floors/walls/ceiling/nonfood dirty

Clean Bulk goods container splash and build up on walls and equipment

*02 Cold Hold (41øF/45øF or below)

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

no card board on shelves no untreated wood can not use tape on knife handle can not set utensils on paper towels

*45 Premises shall be maintained in good repair

exposed ceiling replace broken/damaged ceiling tiles

*37 Food shall be protected from contamination by storing the food in a clean, dry location

can not store knives between equipment

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

Employee drink on a prep surfaces and above food

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

protect the utensils from splash

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*47 Handwashing signage

need "hand washing only" sign at hand sink

*31 Individual, disposable towels

need paper towel dispenser at hand sink- no paper towels

*10 Clean Sight and Touch

Clean potato cutter Clean algae/mildew in ice machine Clean can opener blade Clean meat slicer

*18 Toxic items storage adjacent to food/utensils

chlorox bottles next to bottled drinks

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw marinating meat above cooked

*39 Equipment-space to allow access for cleaning

you can not store knives between 2 prep surfaces (make lines ) there is no way to sanitize them

*42 Dirty nonfood contact surfaces

CLEAN: Splash and build up on all walls and equipment Bottom of coolers behind the make line dust shield (in the back)

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

Employee drinks next to or above food and/or utensils

*10 Equipment and Utensils Cleaning-contamination

Can opener blade with food particles. Must be washed and sanitized.

*19 Water System Maintained

Leak on 3cs faucet. Must be fixed within 3 days.

*27 Cool TCS foods using proper methods

VRC at 49F. Must be fixed within 3 days.

*28 Date marking Paragraphs (1) and (2) of this subsection do not apply to shellstock

Missing use by date on food items. Squeeze bottles not labled.

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

no test strips on site. Must provide test strips.

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

Chicken (CAN) in RIC not covered. Must be covered.

*41 Food Labeling - Bulk food for self dispensing

*45Physical Facilities Floors,Walls,Ceilings

Holes in wall must be sealed

*47 RFSM Certificate - Not Display

RFSM must be registered with city of Dallas

*42 Dirty nonfood contact surfaces

*21 RFSM - Not On Site

must register RFSM cert with City of Dallas

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

time stamp out of temp eggs and cream frosting desserts

*02 Cold Hold (41øF/45øF or below)

eggs on counter 68F do not stack containers in RIC past load limit

*14 When to wash hands before donning new gloves

must wash hands before donning new gloves

*10 Chlorine exposure time table

0 ppm CL

*24 Food Label- manufacture/packer/distrubtor name

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

Contamination by preparation and storage (covering)

*10 Clean Sight and Touch

Clean microwave and ice machine (mold)

*14 When to wash hands before donning new gloves

*19 Water System Maintained

reseal around 3 comp sink

*21 RFSM - Not On Site

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

*34 Pest control-routine inspections for

flies-provide pest control records

*42 Dirty nonfood contact surfaces

clean gaskets-mold

*43 Light bulbs, light shields provided

clean lights shields (remove bugs) and replace crack shields