MI COCINA HERNANDEZ.

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

missing writing employee health policies

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

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

missing bodily fluids writing procedures /spill kit

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

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

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

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

CLEAN ALL

SALAD 78*F, SLICED TOMATOES 44*F

PROVIDE FOR ALL

RAW EGGS STORED ABOVE RTE FOODS

NO RECORDS PROVIDED

NO RECORDS PROVIDED

PROVIDE FOR ALL

REMOVE/REPAIR EXPOSED WOOD IN STORAGE AREA

OBSERVED POWDER LINED AGAINST WALL

observed open can of chilis in coolers

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

all foods in coolers

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

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

Spray bottle with blue fluid lacking identification.

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

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

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

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

Rust in ice maker on left side of ice deflector.

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

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

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.

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.

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

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

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

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