Mi Honduras

*32 Equipment and Utensils Multiuse Materials durable

remove cardboard shelves liners. store product in approved commercial grade plastic bags. remove plastic/tape cover on fryer doors

*10 Clean Sight and Touch

inside upper panel of ice machine observed with build up black mold-like substance

*43 Light bulbs, light shields provided

replace broken light under venthood

*34 Outer door: solid,selfclosing,tightfitting

seal back door properly to prevent entrance of insect and rodents

*21 RFSM - Not On Site

For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

*22 Accredited food handler certificate - 60 days

*20 Grease Trap Tickets

*45 Premises shall be maintained in good repair

CLOSE CEILING FROM STORAGE AREA. REPLACE MISSING HANDLES FROM COOLER. REPAIE LEAK FROM SINK. REPLACE MISSING HANDLES FROM DOOR.

*43 Light bulbs, light shields provided

STORAGE AREA.

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*29 Sanitizing solutions, testing devices

*31 Individual, disposable towels

TO HAND SINK.

*47 Conditions of Permit-in use of food equipment

POST A SIGN "A copy of the most recent establishment inspection report is available upon request."

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZER.

*35 Hair Restraints effective

*31 Individual, disposable towels

*38 Thawing. under running water criteria

THAW FROZEN PRODUCTS UNDER RUNNING WATER.

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

DATE ALL FOOD WITH USE BY DATE WITH SHIELD LIFE UP TO 7 DAYS.

*29 Cold/hot hold unit thermometer easily viewable

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN HANDLES OF COOLERS, STORAGE SHELVWS

*47 Conditions of Permit-in use of food equipment

POST SIGN "A copy of the most recent establishment inspection report is available upon request"

*21 RFSM - Not On Site

*44 Receptacles tight fitting lids, doors, or covers

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*31 Hand sinks: number installed for convenient use

*14 Hands wash procedures-without soap

*21 RFSM - Not On Site

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

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH 7 DAYS OF LIMIT

*45 Floor& wall junctures- coved & sealed

CLOSE OPENING FROM STORAGE AREA

*35 Hair Restraints effective

*10 Sanitization after Cleaning

SANITIZE ALL YOUR EQUIPMENT WITH SANITIZER

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*31 No soap at handsink

replenish every hand wash sink

*34 Pest control-routine inspections for

no invoices on site

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

raw foods stored on the shelf above ready to eat foods

*27 Cooling, heating, and holding capacities. Equipment

one of the reach in coolers was disconnected- the food was immediately discarded/destroyed by the owner

*34 Outer door: solid,selfclosing,tightfitting

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 76 degrees F; beef measured at 75 degrees F; rice measured at 74 degrees F; pico de gallo measured at 62 degrees F- all the food was discarded immediately by the owner.

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manger by next inspection.

*20 Grease Trap Tickets

have the grease trap tickets on site

*45 Floor& wall junctures- coved & sealed

*40 Reuse of single service articles

styrofoam cups being used as a utensil to scoop sugar

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 47 degrees f and 44.2 degrees F; pico de gallo measured at 47 degrees F

*32 Damaged Equipment

one of the reach in cooler doors is coming of the hinges

*31 No soap at handsink

replenish every hand soap dispenser

*39 Keep utensils handles upright or protected

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

*34 Controlling pests. Eliminating harborage conditions

baby roach observed in the food prep area

*28 Date marking commercially prepared of RTE/PHF

*40 Reuse of single service articles

bananas stored inside of a sour cream bin

*24 Food Labeling- with common name of the food

label all containers that contain food

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

*20 Grease Trap Tickets

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

raw fish and chicken stored adjacent to vegetables; container of raw beef stored on top of bell peppers inside the reach in cooler

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

observed an employee cut and handle avocados with her bare hands.

*28 Do not exceed manuf. use by date

expired milk cartons

*42 Nonfood-contact surfaces material

Foil

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

Skillets

*46 A ware washing sink not used for hand washing or dumping mop water

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

Bowl used as a scoop therefore their is no handle

*36 Cloths in-use for wiping between uses stored

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

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

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

Raw shell eggs stored over beef stew

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

*29 Thermometer calibrated to ensure accuracy

Staff does not know how to caliberate therometers

*02 Cold Hold (41øF/45øF or below)

Meat and cheese mizture stored on top of the ice at 57.1 degrees

*01 Cooling -- total 6 hours, 135-41øF

Stew at 47.4 degrees in the WIR for more than 24 hours

*45 Walls and ceilings, studs, joists, and rafters

Store room in need of ceiling materials

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed

*14 When to wash hands before donning new gloves

*01 Cooling -- within 2 hours, 135-70øF

TSC foods cooling in the kitchen without the benfit of any cooling sources

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

*43 Light - 50 foot : Food and utensils area

*32 Equipment and Utensils Durability and Strength

Home style refrigerator

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

In house made Hot sauces and avacado sauces in squirt bottles are not allowed to be reserved to the next customer

*24 Food Labeling- with common name of the food

Common names missing on bulk food products

*45Floor, wall, ceiling - Exposed material

Electrical lines crossing the floor

*10 Chlorine sanitizer concentration, minimum temp.

Wiping rags without a sanitizer solution

*40 Reuse of single service articles

*21 RFSM - Not On Site

*14 When to wash hands after handling soiled equip/utensil

All hand sinks were blocked

*21 RFSM - Not On Site

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

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

Pickled vegetables

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

*22 Washing hands only at a designated hand sink

*19 Water & Plumbing in good repair- per code

Hand sink backed up

*33 Rinsing procedures - 3 compartment sink

*02 Cold Hold (41øF/45øF or below)

Meat and cheese mixture at 44.7 degrees In house pickled vegetables held without refrigeration

*33 Sink used to wash cloths/produce or thaw food

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