Lucky Texas #2 / Taqueria

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

cover food product

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

observed employee chewing gum, personal drink and food stored above or next to consumer food

*47 Handwashing signage

provide hand washing sign

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

provide label for food storage containers

*10 Clean Sight and Touch

clean ice machine, clean shelves in walk in cooler/walk in freezer, clean plastic liner in walk in cooler (blood on), clean cutting boards

*43 Light bulbs, light shields provided

light bulb in wif

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*18 Toxic items stored above food/utensils

bleach containers stored above food and utensils

*45 Premises shall be maintained in good repair

repair damaged wall tiles

*20 Grease Trap Tickets

provide grease trap ticket

*21 RFSM - Not On Site

obtain rfsm certificate from the City of Dallas

*34 Outer openings:closing holes, gaps

repair gap at back door

*45 Premises shall be maintained in good repair

Replace worn weatherstrip at the back door.

*44 Refuse/recyclables to be stored in proper contain.

Piles of trash observed at back door.

*31 Individual, disposable towels

*18 Toxic items storage adjacent to food/utensils

Rat poison stored on dry storage shelf. Properly store chemical spray bottles.

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

Observed employee eating on prep table.

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

Raw eggs stored next to RTE foods in WIC.

*10 Sanitization after Cleaning

Observed employee only wash and not sanitize equipment. No drain stoppers available at 3 comp sink.

*29 Food thermometers--small diameter probe

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

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

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

*20 Grease Trap Tickets

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

FOOD ITEMS STORED ON FLOOR IN WIF

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

NO TIME OF PROVIDE FOR TROMPO

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

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

PERSONAL FOOD ITEMS STORED WITH CUSTOMERS ITEMS

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

RAW EGGS STORED ABOVE RTE FOODS IN WIC

*03 Food products not maintained at 135øF or above

TROMPO 108*F ON ROLLER

*45 Lockers to be used to store personal items

PROVIDE FOR PERSONAL ITEMS

*02 Cold Hold (41øF/45øF or below)

TOMATOES 52.8*F STORED INSIDE OF CONTAINER IN RIC

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 50*F, SLICED LETTUCE 47*F

*03 Food products not maintained at 135øF or above

RICE 113*F STORED AT ROOM TEMPERATURE

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*18 Licensed pest control applicator only

OBSERVED RAID UNDER PREP TABLE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL THOROUGHLY

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*34 Insect control devices-not over food/food prep

FLY HANGERS STORED OVER PREP TABLE

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

PERSONAL DRINK STORED ON PREP TABLE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*38 Thawing. Under refrigeration

FOOD ITEMS THAWING IN 3 COMP SINK

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

RAW EGGS STORED ABOVE RTE FOODS

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

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

OBSERVED FLIES LANDING ON RAW MEAT

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

EQUIPMENT STORED ON FLOOR

*31 Individual, disposable towels

PROVIDE FOR ALL

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*31 Individual, disposable towels

PROVIDE FOR ALL

*34 Insect control devices-not over food/food prep

FLY DEVICE STORED ABOVE PREP TABLE

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

RAW EGGS STORED ABOVE RTE FOODS; RAW CHICKEN STORED ABOVE RAW BEEF

*39 Loosely cover cooling foods

PROVIDE FOR ALL

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

NO TIME PROVIDED FOR TROMPO

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM UNDER PREP TABLE

*45 Ceiling easily cleanable and light in color

CLEAN ALL

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

PERSONAL DRINK STORED ON PREP TABLE

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

FOOD STORED ON FLOOR

*03 Food products not maintained at 135øF or above

TROMPO 118*F, BEEF 103*F, PORK 95*F

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN FRONT HANDSINK

*03 Food products not maintained at 135øF or above

BEEF FAJITA 114*F , TROMPO 133*F

*39 Loosely cover cooling foods

OBSERVED FOOD ITEMS UNCOVERED STORED AT ROOM TEMP

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

PERSONAL DRINK STORED ON PREP TABLE

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

FOOD ITEMS STORED ON FLOOR IN WIC/F(S)

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

REPAIR LEAKING 3 COMP SINK COMPARTMENT

*21 RFSM - Not On Site

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING ON FOOD ITEMS IN WIC

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

RAW EGGS STORED ABOVE RTE FOODS

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

*10 Clean Sight and Touch

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

*21 RFSM - Not On Site

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

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

*03 Food products not maintained at 135øF or above

TROMPO: 91.6 F

*02 Cold Hold (41øF/45øF or below)

RAW EGGS SITTING OUT AT ROOM TEMPERATURE 71.6 F ( DISCARDED IMMEDIATELY )

*10 Clean Sight and Touch

CLEAN THE INTERIOR WALLS OF THE ICE MACHINE (VISIBLE BUILD UP PRESENT )

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER )

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*34 Insect control:prevent dead insects from food

SEVERAL FLIES VISIBLE FLYING THROUGHOUT ESTABLISHMENT

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

OPEN PERSONAL DRINK RESTING ON FOOD PREPARATION SURFACES

*36 Cloths in-use for wiping between uses stored

WET SANITIZING CLOTH NOT BEING STORED IN A SANITIZING BUCKET

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

FOOD ITEMS RESTING ON THE FLOOR OF THE WALK IN COOLER

*42 Dirty nonfood contact surfaces

VERY DIRTY VENT HOOD FILTERS ( VISIBLE BUILD UP )

*43 Clean vent syst:Intake/exhaust air ducts

VERY DUSTY INTAKE VENTS

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

TORTILLA COOLING ON RED CLOTH APRON

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

PERSONAL DRINK STORED IN PREP AREA

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

OBSERVED BOWL USED FOR SCOOPING

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*31 Handwashing lavatory - used for other purpose

ITEMS STORED ON/IN HAND SINK

*21 RFSM - Not On Site

REGISTER WITH CITY OF DALLAS

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES

*06 Discard TCS if date marked exceeds temp & time

LACK OF DATEMARKING ON TROMPO & NO TIME PROVIDED

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING ON FOOD ITEMS IN WIC

*03 Food products not maintained at 135øF or above

TROMPO 115*F,129*F (DISCARDED)

*42 Dirty nonfood contact surfaces

CLEAN AREA ABOVE 3 COMP SINK AND WIC FAN COVERS

*18 Medicines labeled and stored properly

MEDICINE STORED ON PREP TABLE/ ABOVE FOOD ITEMS;

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

DRINKS STORED WITH CUSTOMER FOODS IN WIC

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

BOWLS USED FOR SCOOPING

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

PROVIDE ON BODILY FLUID CLEAN UP

*40 Store single-service item in original package

*36 Cloths in-use for wiping between uses stored

*43 Light - 50 foot : Food and utensils area

*27 Cooling method, criteria - placing the food in shallow pans

COOLING IN BULK POTS

*31 Individual, disposable towels

PROVIDE FOR ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*47 Handwashing signage

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES IN CHU 45*F, CHEESE IN CHU 46*F

*06 Discard TCS if date marked exceeds temp & time

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*37 Food, utensils & equip under other sources

DIRTY DISHES & PREPPING RAW MEAT IN 3 COMP SINK

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

RAW MEATS STORED ABOVE RTE FOODS IN WIC

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

HOT DOG 46*F, LETTUCE 44.6*F IN RIC

*39 Store all equipment & utensil covered or inverted

PROVIDE FOR CUSTOMER DISPENSED UTENSIL & ICE SCOOP

*47 Handwashing signage

PROVIDE FOR ALL

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

FOOD ITEMS IN WIC STORED ON FLOOR

*37 Food, utensils & equip under other sources

FOOD ITEM STORED UNDER 3 COMP SINK

*19 No Hot Water / Water heater 50 gallon min.

NO HOT WATER AT FRONT HANDSINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*42 Dirty nonfood contact surfaces

REPAIR AREA ABOVE 3 COMP SINK

*14 When to wash hands

LACK OF HAND WASHING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

PERSONAL DRINK STORED IN PREP AREA

*47 Handwashing signage

*21 RFSM - Not On Site

*19 No Hot Water / Water heater 50 gallon min.

NO HOT WATER AT FRONT HAND SINK

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

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

RAW EGGS STORED ABOVE RTE FOODS

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

DISCONTINUE STORING IN OPEN CANS; COVER ALL FOODS IN COOLERS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE FRONT MICROWAVE

*18 Toxic items storage adjacent to food/utensils

RUBBING ALCOHOL STORED WITH FOOD INGREDIENTS

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CARDS FOR BOTH COOKS IN THE TAQUERIA

*32 Damaged Equipment

THREE COMPARTMENT SINK (LEAK DIRECTLY FROM THE BOTTOM OF THE SINK TO THE FLOOR)

*34 Insect control:prevent dead insects from food

FLIES PRESENT IN THE KITCHEN

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

PERSONAL DRINKS RESTING ON THE FOOD PREPARATION SURFACES IN THE FOOD PREPARATION AREA

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

PERSONAL CELL PHONE RESTING ON A FOOD PREPARATION TABLE UNCOVERED BEANS IN THE WALK IN COOLER

*42 Dirty nonfood contact surfaces

CLEAN THE GASKETS OF THE FRONT REACH IN COOLERS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE DUSTY INTAKE VENTS IN THE KITCHEN

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR BOTH HAND SINKS IN THE FOOD PREPARATION AREA AND KITCHEN

*02 Cold Hold (41øF/45øF or below)

TOMATOES: 51.8 F (REACH IN COOLER)

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

RAW PORK SAUSAGE ABOVE RAW ONIONS (WALK IN COOLER)

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE (MOLD PROLIFERATION)

*18 Toxic items storage adjacent to food/utensils

RUBBING ALCOHOL ON THE THE SHELF WITH DRY INGREDIENTS (DRY STORAGE)

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER GASKETS

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

PERSONAL CELL PHONE ON THE FOOD CONTACT SURFACES (KITCHEN)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAINS IN THE ESTABLISHMENT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE DUSTY INTAKE VENT IN THE FOOD PREP AREA

*34 Insect control:prevent dead insects from food

LIVE FLIES AND ROACHES

*31 Handwashing lavatory - used for other purpose

*21 RFSM - Not On Site

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

RAW BEEF AND RAW CHICKEN STORED ON THE SAME SHELF

*10 Clean Sight and Touch

CLEAN THE ICE MACHINE (DEAD INSECTS IN CONTACT WITH UNIT)

*14 When to wash hands before donning new gloves

OBSERVED THE FOOD PREPARATION WORKER NOT WASHING HANDS BEFORE APPLYING GLOVES

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*19 Water & Plumbing in good repair- per code

FLOOR DRAIN SEEMS TO BE CLOGGED. NO HOT WATER REACHING ABOUT 100.0 F

*21 RFSM - Not On Site

THE CITY OF DALLAS RFSM (REGISTERED FOOD SERVICE MANAGER ON SITE)

*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD INGREDIENT

*28 Date marking commercially prepared RTE/ TCS food

NO DATE MARKING OF COOKED FOOD ITEMS IN THE WALK IN COOLER

*31 No soap at handsink

NO SOAP AT THE FRONT HAND SINK

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKET

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN DUSTY INTAKE VENT

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

KEEP FOOD SIX INCHES OFF OF THE FLOOR OF THE WALK IN