Mi Cocina Hernandez

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

missing date or day marking on food containers in all areas food containers must be have date or day to avoid cross contamination in all areas

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

missing writing employee health policies

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with food debris, litter and soils accumulations must be clean to avoid contamination

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

PIC must be ensure employees sanitize by contact all food surfaces during operational hours

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

missing bodily fluids writing procedures /spill kit

*24 Food Labeling- with common name of the food

missing labels on food containers in all areas must be label food containers in all areas

*22 Handlers-Certificate Not On Site

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

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils, grease drippings and deposits must be clean to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers inside cooler units must be use approved containers as food containers to avoid chemical contamination

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SALAD 78*F, SLICED TOMATOES 44*F

*35 Hair Restraints effective

PROVIDE FOR ALL

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

RAW EGGS STORED ABOVE RTE FOODS

*20 Grease Trap Tickets

NO RECORDS PROVIDED

*34 Pest control-routine inspections for

NO RECORDS PROVIDED

*31 No soap at handsink

PROVIDE FOR ALL

*45 Walls easily cleanable and light in color

REMOVE/REPAIR EXPOSED WOOD IN STORAGE AREA

*18 Pesticides/ toxic tracking powder

OBSERVED POWDER LINED AGAINST WALL

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

observed open can of chilis in coolers

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

observed raw meat store together with dressing and above butter milk, lime

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

all foods in coolers

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*02 Cold Hold (41øF/45øF or below)

Reach in cooler not maintaining proper temperatures. Pickles 66.6°F Sour Cream 58.1 Tomatoes 61.6°F

*18 Toxic items labeling-non original container

Spray bottle with blue fluid lacking identification.

*19 Hand sink water temperature below 110'F

Hand wash sink near three compartment sink has no hot water supply.

*30 Does Establishment have a current valid permit posted?

Please contact our office to complete permitting inspection for prior remodeling from 7/31/17. Oak Cliff Municipal Center 320 E. Jefferson Blvd Dallas, TX 75203 Phone: 214-948-4480 Also plea

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

Employee observed scooping cooked, ready to eat seasoned rice with a plastic container lid. Please provide scoops with handles.

*34 Outer openings:closing holes, gaps

Storage area has vent fan (not in operation) with no screen to prevent the entry of pests.

*42 Dirty nonfood contact surfaces

Rust in ice maker on left side of ice deflector.

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

Multiple containers of employee processed foods and containers of opened foods missing date marking. Please provide labels so that the contents of containers can be easily determined as what it is an

*31 Handwashing lavatory - used for other purpose

A designated hand wash sink should only be used for hand washing. Staff observed rinsing off mop cloth in hand was sink.

*05 Rapidly reheat 165øF for hot holding

Reheat all foods to 165°F before being put into hot hold. Carne de Reys previously cooked was newly put into hot hold and was at 130.2°F.

*36 Cloths in-use for wiping between uses stored

Mop cloths used to wipe surfaces should be stored in sanitizing solution when not in employee's hand. Wet mop cloths may promote germ growth because it is saturated with food particles and moisture.

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

Raw beef stored over ready eat foods (carrots, avocado, salsa, cactus, et al). in back reach in cooler.

*43 Light bulbs, light shields provided

Light bulb not functioning under vent hood. Florescent lighting above main production line of kitchen missing shielding. If someone hits and breaks the light, all surfaces in the production area o

*10 Equipment and Utensils Sanitization

Three compartment sink tested at less than 50ppm Chlorine. Sanitizer bucket tested at less than 50ppm Chlorine. Chlorine sanitizer should be between 50ppm and 100ppm Chlorine concentration. Ple

*47 Health permit posted

Health permit not posted at time of inspection. Please review above posting guidelines for Food Products Establishment Permit.

*18 Toxic items labeling-non original container

Sanitizer bucket (stainless steel) unlabeled. Solution tested at 100ppm Chlorine.

*34 Outer openings:closing holes, gaps

Exhaust fan above ice mater should have some sort of screen to prevent the entry of pests.

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

Multiple items in reach in cooler not covered.

*29 Sanitizing solutions, testing devices

No testing materials available to test sanitizer. Please provide Chlorine test strips such that employees can ensure that sanitizing solutions are at least 50ppm

*21 RFSM - Not On Site

No staff could provide evidence of Registered Food Service Manager. Manager with posted RFSM certificate not present during inspection. Registered Food Service Manager certified through the City o

*20 Grease Trap Tickets

Location has grease trap tickets, but most recent service was in April, 2017. Commercial facilities should have their grease trap serviced at least once every three months.

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

No date marking system is used. If employees process foods and store in reach in coolers, it should be date marked.

*10 Equipment and Utensils Sanitization

Sanitizer Bucket tested at less than 10ppm Chlorine. Sanitizing compartment in three compartment sink tested at less that 10ppm Chlorine.

*14 Gloves single use

No disposable gloves available at time of inspection. Please provide disposable gloves.

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

Raw shell eggs stored above lettuce and salsa in back reach in cooler. Raw shell eggs stored above ready to eat cooked sausage in production reach in cooler near griddle.

*31 Individual, disposable towels

*29 Food thermometers provided and accessible

*36 Cloths in-use for wiping between uses stored

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

ICE SCOOP HANDLE IN ICE

*02 Cold Hold (41øF/45øF or below)

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

RAW EGGS STORED ABOVE OTHER FOOD ITEMS IN REACH IN COOLER

*22 Handlers-Certificate Not On Site

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

*29 Cold/hot hold unit thermometer easily viewable

*10 Food thermometer cleaned before use

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

*22 Washing hands only at a designated hand sink

DO NOT WASH HANDS IN 3 COMP SINK

*31 Handwashing lavatory - used for other purpose

STORING UTENSILS IN HAND SINK

*03 Food products not maintained at 135øF or above

*22 Handlers-Certificate Not On Site