Marbella's Taqueria

*43 Light bulbs, light shields provided

light missing in RIC

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in the buckets between use

*37 Condiments protected from contamination

cover foods in freezer

*42 Dirty nonfood contact surfaces

clean shelves in RIF/ on equipment surfaces

*34 Outer openings:closing holes, gaps

Back door needs a seal to close gap in door

*10 Clean Sight and Touch

Ice machine needs to be clean inside to sight

*18 Toxic items labeling for original container

proper label and store spray bottles

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

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

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

Keep all TCS cold hold items @ 41 F or lower at all times. Observed cut veggies (tomato, bell pepper, onions, and avocado) sitting out in room temperature (cilantro as well)

*10 Clean Sight and Touch

Clean inside dirty microwave

*22 Accredited food handler certificate - 60 days

Provide food handlers for all employees in establishment

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

Date make food items kept longer than 24 hours (beans, milk, pork in wic)

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

Observed employee place tomatoes directly on floor

*38 Thawing. under running water criteria - water velocity

Observed fish thawing at room temperature in prep sink. Place in container, submerge completely under water with constant water velocity

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

Observed employee place cooking pan directly on floor of kitchen

*42 Dirty nonfood contact surfaces

Clean dirty venthood

*43 Light bulbs, light shields provided

Repair lights above 3-compartment sink and under venthood

*45 Premises shall be maintained in good repair

Repair small leak on 3-compartment sink

*46 Covered waste receptacle for women's restroom

Provide covered receptacle in women's restroom

*15 Contact RTE Products w/ Bare Hands

limes

*32 Equipment and Utensils Durability and Strength

Equipment must be commercial grade. Remove crockpot.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

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

drink containers

*39 Cutting surfaces.

*27 Cooling method, criteria - rapid cooling equipment

Pan of pork cooling at room temp.

*47 Food prep/utensil wash/mop sink not for hand wash

Designate sink in kitchen as mop sink.

*02 Cold Hold (41øF/45øF or below)

eggs 59 F WIC 52 F

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

*40 Reuse of single service articles

Do not reuse hot sauce containers.

*14 When to wash hands as often as necessary during prep

*43 Ventilation,mechanical

Very hot in kitchen.

*42 Dirty nonfood contact surfaces

Detail clean vent hood filters. Clean and sanitize exterior of equipment.

*28 Date marking commercially prepared RTE/ TCS food

FAILURE TO DISCARD FOOD ITEMS

*22 Washing hands only at a designated hand sink

EMPLOYEE WASHING HANDS IN 3 COMP SINK

*45 Ceiling easily cleanable and light in color

REPAIR CEILING TILE IN DRY STORAGE AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

FOOD ITEMS STORED ON FLOOR

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

LETTUCE 69.5*F, RAW MEAT 58*F

*35 Hair Restraints effective

PROVIDE FOR ALL

*46 Covered waste receptacle for women's restroom

PROVIDE IN RESTROOM

*09 Food protected cross contamination by preparing each type of food at different times or in separ

RAW MEAT STORED ON CUTTING BOARD WITH RTE FOODS

*27 Cooling method, criteria - smaller portions

OBSERVED FOOD ITEMS STORED IN LARGE POTS

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

RAW MEAT STORED ABOVE RTE FOOD ITEMS

*22 Washing hands only at a designated hand sink

OBSERVED HAND WASHING IN 3 COMP SINK

*37 Unpackaged food may not be stored in direct contact with undrained ice

CILANTRO STORED IN MURKY WATER

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

HOT WATER <110*F THROUGHOUT ESTABLISHMENT

*02 Cold Hold (41øF/45øF or below)

AVOCADO 73*F STORED ON PREP TABLE

*32 Approved Food Contact Equip.

WIPING CLOTH UNDER CUTTING BOARD

*28 Date marking commercially prepared RTE/ TCS food

FAILURE TO DISCARD EXPIRED FOOD ITEMS

*30 Food Establishment Permit

APPLY FOR HEALTH PERMIT DUE TO CHANGE OF OWNERSHIP

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

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

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

*31 Handwashing lavatory - used for other purpose

OBSERVED EMPLOYEE RINSING ONION IN HAND SINK

*47 Food prep/utensil wash/mop sink not for hand wash

OBSERVED EMPLOYEE WASH HANDS IN PREP SINK

*35 Hair Restraints effective

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

RAW BACON STORED ABOVE RTE FOODS

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT OF RTE FOODS

*27 Cooling method, criteria - smaller portions

FOOD ITEMS STORED IN POT IN WIC

*22 Nail polish, fake nails, criteria

EMPLOYEE

*02 Cold Hold (41øF/45øF or below)

SLICE TOMATOES 75*F, SHREDDED LETTUCE 71*F STORED AT ROOM TEMPERATURE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*43 Light - 50 foot : Food and utensils area

PROVIDE IN VENT HOOD

*06 Discard TCS if date marked exceeds temp & time

*24 Food Labeling- with common name of the food

LABEL NON ORIGINAL FOOD CONTAINERS

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 67*F, SLICED LETTUCE 51*F, PICKLES 70* F STORED AT ROOM TEMO

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED UNDER RAW MEAT AND LINING FOR TORTILLA

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

COVER ALL FOODS IN DRY STORAGE AND COOLERS

*28 Date marking commercially prepared RTE/ TCS food

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

BOWLS USED FOR SCOOPING

*35 Hair Restraints effective

PROVIDE FOR ALL

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

PROVIDE ON BODILY FLUID CLEAN UP

*47 Food prep/utensil wash/mop sink not for hand wash

EMPLOYEE WASHING HANDS IN MOP SINK

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*34 Outer door: solid,selfclosing,tightfitting

OBSERVE DAYLIGHT AT BOTTOM OF FRONT DOOR

*39 No equipment & utensil under contamination sources

EQUIPMENT STORED ON TRASH CAN

*47 Other Violations

LABEL 3 COMP SINK

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

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

LACK OF HOT WATER AT 3 COMP SINK

*21 RFSM - Not On Site

REGISTER WITH CITY OF DALLAS

*28 Date marking commercially prepared RTE/ TCS food

LACK OF/ IMPROPER DATEMARKING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES AT 81*F STORED ON PREP TABLE , LETTUCE AT 79*F STORED ON STORAGE RACK

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ARTICLES

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES AT 74.5*F STORED ON PREP TABLE

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

OBSERVED STORING IN OPEN CANS

*14 When to wash hands

LACK OF HANDWASHING

*32 Approved Food Contact Equip.

REMOVE CARDBOARD FROM UNDER CUTTING BOARD ; OBSERVED BLANKET UNDER TORTILLA I IGLOO COOLER

*19 Hand sink water temperature below 110'F

HOT TEMP AT 98.2*F

*35 Hair Restraints effective

PROVIDE FOR ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AD GAPS

*45 Lockers to be used to store personal items

PURSE STORED ON PREP TABLE

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

OBSERVED QUAIL STORED ABOVE PORK; DETERGENT STORED NEXT TO THAWING BEEF

*36 Cloths in-use for wiping between uses stored

CLOTH STORED ON CUTTING BOARD

*20 Grease Trap Tickets

PROVIDE GREASE TRAP SERVICE IMMEDIATELY THE LAST DATE OF SERVICE WAS 12/ 2016

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED (FOOD ITEMS DISCARDED AND CITATION ISSUED)

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

FLIES OBSERVED IN THE BUILDING (FOOD PREPARATION AREA)

*35 Hair Restraints effective

COOK NOT WEARING A HAIR RESTRAINT AT THE START OF THE INSPECTION

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

COVER SALSA ON THE FRONT COUNTER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENTS IN THE RESTROOMS

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWL IN THE MEN'S RESTROOM

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE KITCHEN HAND SINK

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED IN THE WALK IN REFRIGERATOR AND REACH IN REFRIGERATOR

*10 Clean Sight and Touch

CLEAN INTERIOR OF THE MICROWAVE

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*02 Cold Hold (41øF/45øF or below)

EGGS SITTING OUT AT ROOM TEMPERATURE: 82.7 F

*34 Outer openings:closing holes, gaps

ADDRESS BACK DOOR AT THE BACK OF THE ESTABLISHMENT

*35 Hair Restraints effective

KITCHEN WORKER NOT WEARING A HAIR RESTRAINT UPON ARRIVAL AND BEGINNING OF INSPECTION

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT OF THE MEN'S RESTROOM

*32 Damaged Equipment

BROKEN REACH IN REFRIGERATOR GASKETS