Loncheria Cerveria 'el Pa

*31 No soap at handsink

Observed no hand soap at hand sink , need to refill

*32 Maintain in Good Repair

cutting board needs to bee resurfaced, avoid deep cuts on board

*28 Original cont. of RTE/PHF/Day1= day of opening

date mark squeeze bottle for 7 days then discard

*39 Store equipment & utensils - avoid contamination

utensil observed squeezed between unit and wall, shall store properly

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in bucket when not in use

*45Physical Facilities Floors,Walls,Ceilings

floor tiles need to be fixed

*47 Other Violations

choke poster needs to be displayed

*45 Unnecessary articles prohibited

remove all unnecessary articles

*14 When to wash hands before donning new gloves

observed employee put gloves on without washing hands

*45 Premises shall be maintained in good repair

repair damaged floor tiles, ceiling tiles, cover holes

*22 Washing hands only at a designated hand sink

wash hands at hand sink not 3 com sink

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*29 Sanitizing solutions, testing devices

last warning-provide sanitizer test strips for chlorine

*18 Toxic items storage adjacent to food/utensils

chemical spray bottles stored next to food products and utensils-remove and store in proper way

*34 Outer openings:closing holes, gaps

repair gap around door

*42 Dirty nonfood contact surfaces

clean shelves in coolers, gaskets around door, dry product shelves, clean oven door, oven inside

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

all foods that cooked/prepared and used more than 24 hours shall be clearly date marked

*39 Equipment-doors, seal hinges adjusted/intact

repair gaskets around cooler doors

*21 RFSM - Not On Site

no manager on duty

*03 Food products not maintained at 135øF or above

beef on hot holding table 120 degrees f

*45 Premises shall be maintained in good repair

repair damaged floor tiles, walls

*35 Hair Restraints effective

employees shall cover hair

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*39 Store equipment & utensils - avoid contamination

provide physical barrier between hand sink and clean utensils-drain board on 3 com sink

*21 RFSM - Not On Site

food manager certificate

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

provide label for food storage containers

*10 Sanitization after Cleaning

sanitization required after washing

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

clearly date mark TCS food for 7 days only

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*22 Nail polish, fake nails, criteria

nail polished

*34 Outer openings:closing holes, gaps

repair gap around door

*31 Individual, disposable towels

no paper towels at hand sink

*42 Dirty nonfood contact surfaces

clean coolers, freezers

*32 Damaged Equipment

cutting boards observed not in good repair check freon in glass cooler behind the counter-temperature running high

*46 Physical Facilities Premises

detail clean the restroom outside

*33 Rinsing procedures - 3 compartment sink

observed employee washing dishes and not rinsing/sanitizing them must set up 3 com sink: wash water rinse water sanitizing water

*36 Cloths in-use for wiping between uses stored

store wet wiping towel in sanitizer bucket

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

observed cook using bare hands to dispense cooked meat

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

store food 6 inches off the floor

*22 Accredited food handler certificate - 60 days

all food handlers must be trained in food safety

*21 RFSM - Not On Site

no rfsm on site during my visit

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

observed fish thawing inside a mop sink

*31 Individual, disposable towels

hand sink observed without paper towels

*45 Drying Mops-air dry

hang wt mops to dry

*24 Food Labeling- with common name of the food

label drink dispensers (melon, watermelon)

*10 Clean Sight and Touch

detail clean work food prep area for sight and touch

*47 Conditions of Permit-in use of food equipment

POST SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

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

OBSERVED RAW STEAK AND RAW BACON STORED ABOVE RTE FOOD IN REACH IN COOLER.

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

OBSERVED AGUAS FRESCAS WITH OUT LIDS, PROVIDE LID OR COVER.

*29 Food thermometers provided and accessible

NO AVAILABLE FOOD THERMOMETER, PROVIDE.

*21 RFSM - Not On Site

RFSM NOT ONSIT.

*45 Premises shall be maintained in good repair

OBSERVED HEAVILY DAMAGED FLOORS IN GRILL AREA, REPAIR.

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED GRIME BUILD UP ON FLOORS, CLEAN.

*45 Walls shall be light in color

REPAIR CEILING

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 76*F STORED ON TOP OF HHU

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

DISCONTINUE RESERVING OF SALSA

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*31 Handwashing lavatory - used for other purpose

OBSERVED ITEMS STORED IN HANDSINK

*35 Hair Restraints effective

*47 Conditions of Permit-in use of food equipment

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING LIGHT

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

*34 Pest control-routine inspections for

NO CURRENT RECORDS

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 74.5*F ON PREP TABLE

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

DISCONTINUE RESERVE OF SALSA

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

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

COVER ALL FOOD ITEMS

*21 RFSM - Not On Site

*43 Light 20 foot : Reach-in cooler

PROVIDE IN RIC/F

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

PERSONAL DRINK IN PREP AREA

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

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

RAW BACON ,CHEESE AND HAM STORED TOGETHER IN SAME CONTAINER

*47 Handwashing signage

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES AND LETTUCE 59*F STORED ON PREP TABLE

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*31 No soap at handsink

PROVIDE AT HAND SINK

*32 Approved Food Contact Equip.

TRASH BAG USED TO STORE FOOD INSIDE RIC

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED WITH CUSTOMERS EQUIPMENT

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

OBSERVED EMPLOYEE CHEWING GUM

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING TORTILLA WITH BARE HANDS

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease accumulations must be clean equipment to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

gaskets

*43 Ventilation hood-prevent grease dripping

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

missing body fluids clean up procedures / spill kit

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

missing writing employee health policies

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

missing date marking on some food containers -squeeze bottles- must be date mark all food containers on all areas

*29 Sanitizing solutions, testing devices

missing sanitizing solutions 3c sink 50 ppm Chlorine solution concentration sanitizer bucket 100 ppm chlorine solution concentration missing Chlorine test strips

*22 Handlers-Certificate Not On Site

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

*22 Handlers-Certificate Not On Site

PROVIDE, MAINTAIN ON FILE AT LOCATION

*32 Nonfood surfaces-design to be cleaned easily

REMOVE NAPKIN LINERS FROM SHELF WHERE COFFEE CUPS ARE STORED

*43 Light 20 foot : Reach-in cooler

REPLACE BROKEN LIGHT IN TALL RIC

*24 Food Labeling- with common name of the food

missing food label in all food containers must be label all food containers as adequately description

*29 Sanitizing solutions, testing devices

missing sanitizer solutions 3c sink 50 ppm Chlorine sanitizer bucket 100 ppm Chlorine missing sanitizer strips must be have sanitizing strips to check chemical concentration

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

missing date marking on some food containers must be have correct date marking in all food containers

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

raw meat at top level shelving inside cooler units raw meat containers must be at lower shelves to avoid food contamination eggs in top shelf at RI cooler unit must be at lower level to avoid food

*21 RFSM - Not On Site

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

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards

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

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*43 Light bulbs, light shields provided

light shield broken must be exchange or repair

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

missing some date marking all food containers must had date marking

*39 Equipment in good repair and proper adjustment.

cooler units shelves rust and oxidize must be repair or exchange

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

meat in top of cheese container must be separate raw meat from CTS food

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

missing writing employee health policies

*29 Sanitizing solutions, testing devices

missing sanitizing solutions sanitizer bucket 100 ppm Chlorine 3c sink 50 ppm Chlorine

*24 Food Labeling- with common name of the food

food label missing at cooler units all food containers must be label in all areas

*18 Equipment and Utensils Multiuse Materials-safe

food containers not NSF approved recycle single use must use NSF approved food containers to avoid chemical contamination

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES: 86.4 F

*03 Food products not maintained at 135øF or above

COOKED RICE AT 107.8 F

*21 RFSM - Not On Site

REGISTER THE FOOD SERVICE MANAGER CERTIFICATE WITHIN ONE WEEK

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD KITCHEN WORKERS

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN THE HAND SINK

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE RESTAURANT

*43 Light bulbs, light shields provided

SHIELD THE LIGHT BULB IN DRY STORAGE

*45 Premises shall be maintained in good repair

REPAIR DAMAGED FLOORS AND WALLS IN THE ESTABLISHMENT (EXPOSED WOOD AND PEELING PAINT)

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE HAND SINK IN THE KITCHEN

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES: 61.8 F

*21 RFSM - Not On Site

EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER CERTIFICATE 11 / 18 / 2016 )

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL CONTAINERS OF COOKED FOODS NOT DATE MARKED

*24 Food Labeling- with common name of the food

LARGE CONTAINER OF UNLABELED FOOD INGREDIENT

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*45 Premises shall be maintained in good repair

DAMAGED FLOOR TILES IN THE BACK OF THE RESTAURANT DAMAGED CEILING IN THE BACK OF THE ESTABLISHMENT