Mi Lupita

*26 Food Consumer Advisory-raw food

Add consumer advisory about eating raw oysters or any other animal meat increase risk of contracting foodborne illness

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

Date mark all foods that are kept for more than 24 hrs

*31 No soap at handsink

No soap at hand sink

*32 Approved Food Contact Equip.

Do not leave canned food in can once opened>move to new container

*39 Cutting surfaces.

Replace stained cutting boards

*42 Floors/walls/ceiling/nonfood dirty

Clean any food debris on floor

*43 Ventilation hood-prevent grease dripping

Clean/remove excess grease in vent hood

*45Physical Facilities Floors,Walls,Ceilings

Fix broken tiles

*47 RFSM Certificate - Not Display

Post food manager certificate

*10 Clean Sight and Touch

Dicer used for pico de gallo dirty/observed w/ food debris

*14 Wash hands after all other activities

Cook observed doing multiple task one after the next without changing gloves/washing hands

*18 Restricted use pesticides

Observed can of Raid in kitchen>not allowed

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

No date marking noted/not consistent date marking on prepared foods

*32 Approved Food Contact Equip.

Do not store canned products in same can

*34 Controlling pests. Eliminating harborage conditions

Eliminate harboring conditions>food on floor & behind equipment

*38 Thawing. Under refrigeration

Shrimp observed thawing at room temperature

*42 Dirty nonfood contact surfaces

Clean shelves in dry storage area of all build-up

*45 Premises shall be maintained in good repair

Patch holes in dry storage area

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

Do not place pots/containers with food on floor

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

Multiple food items observed at 90 F &135 F that were cooked at 9 am> must cool food to 70 F within hours and cool to 41 F in 4 hours

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

Mark in and out times for meat not being kept at 135 F

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide appropriate test strips to test concentration of sanitizer solution

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

Do not store food directly on floor

*42 Dirty nonfood contact surfaces

Clean vent food

*45 Premises shall be maintained in good repair

Finish fixing roof

*47 Other Violations

Finish registering food manager certificate with City of Dallas

*03 Food products not maintained at 135øF or above

Chicken & Beef observed at 90 F

*02 Cold Hold (41øF/45øF or below)

Reach-in Cooler observed at 50 F>food products also observed at 50 F to 54 F

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer solution in three-compartment sink & dish machine observed at 0 ppm Cl

*20 Grease Trap Tickets

No current grease trap manifest

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

Date mark any food kept for more than 24 hrs

*31 Handwashing lavatory - used for other purpose

Do not use hand sink for anything else other than washing hands

*34 Pest control-routine inspections for

Flies observed during inspection

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

Do not store food on floor in walk-in cooler

*38 Thawing. under running water criteria - water velocity

When thawing food keep food under running water or in walk-in cooler

*39 Equipment in good repair and proper adjustment.

Fix interior of reach-in cooler door

*42 Dirty nonfood contact surfaces

Clean excess grease build-up in vent hood

*43 Ventilation,mechanical

Ensure there is proper air flow in kitchen to avoid excess heat in kitchen

*45 Premises shall be maintained in good repair

Fix/replace any broken or water damaged ceiling tiles

*47 Handler-Certificate Not on site

Have most current food handler certificates on site

*39 Store equipment & utensils - avoid contamination

Store ice scoop on clean/sanitized surface>observed ice scoop on top of ice machine

*45 Drying Mops-air dry

Store mops hanging or upside down>observed in mop bucket

*45Physical Facilities Floors,Walls,Ceilings

Replace unapproved ceiling tile BOH

*32 Nonfood surfaces-design to be cleaned easily

Remove peel from new equipment to sanitize properly

*43 Light bulbs, light shields provided

Replace broken light under vent hood

*34 Outer openings:closing holes, gaps

ceiling tiles broken or missing at prep area must be replace or repair to proper condition

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition freezer units with broken gaskets and doors must be replace or repair to proper condiiton

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

heavy fly activity observed must be contact pest management to eliminate pest

*24 Food Labeling- with common name of the food

missing labels on food containers must be label food containers with common names

*10 Equipment and Utensils Cleaning-contamination

cooler units, cooking units and WC cooler units dirty with grease, food debris and soils accumulations must be clean to avoid cross contamination

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

food containers at floor level must be 6 inches out the floor level

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with grease accumulations ,spills, drippings and soils deposits must be clean to avoid cross contamination

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero concentration at 3c sink and dish washing machine -chlorine- must be have 50 ppm at dish washing machine and 50 ppm at 3c sink

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

missing some date marking on food containers inside cooler units must be date marks food containers in all areas

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

food packages and bags with out covers or lids in all areas must be protect all food with covers or lids in all areas

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

PIC must be ensure the employees have proper storing of food containers inside cooler units

*42 Floors/walls/ceiling/nonfood dirty

floors under cooking equipment and kitchen prep area dirty with grease and soils accumulations must be clean to avoid cross contamination

*31 No soap at handsink

missing soap at back hand sink must be have soap on all hand sinks to avoid employee contamination

*02 Outfitter-Food Temperatures (Cold).

front RI cooler unit not maintain proper food temperature of 40 F or below must be replace or repair to avoid cross contamination and ensure the unit maintain proper food temperature of 40 F or be

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration at ware washing machine of sanitizing solutions must be at: 50 ppm chlorine concentration

*43 Clean vent syst:Intake/exhaust air ducts

PIC must be ensure employees clean vent hood filters to avoid cross contamination

*38 Time/temperature controlled for safety food, slacking

front RI cooler unit slacking food temperature control of 40 or below must be replace or repair to avoid cross contamination

*39 Cooking equipment free of encrusted grease

*45 First Aid

missing first aid kit on site must be have first aid kit on site

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

fly activity observed must be contact pest management to eliminate pest

*45 Premises:Cleaning, frequency and restrictions

PIC must be ensure kitchen area and prep area must be properly clean during operational hours

*34 Devices to stun/electrocute flying insects

missing blue lights in all areas must be have blue lights to eliminate pest

*06 Discard TCS if date marked exceeds temp & time

PIC must be discard food containers without proper food temperature of 40 F or below from inside WI cooler unit voluntary destruction and discarded food with not proper food temperature of 40 F or be

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

missing date marking on some food containers inside cooler units must be have date mark on all food containers in all areas

*39 Equipment in good repair and proper adjustment.

WI cooler broken must be replace or repair to proper condition to maintain food temperatures of 40 F or below

*29 Sanitizing solutions, testing devices

missing sanitizer buckets in all areas must be have sanitizer buckets at: 100 ppm chlorine concentration available during operational hours

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

missing employee health policies and procedures

*02 Outfitter-Food Temperatures (Cold).

WI cooler broken 62 F not maintain proper food temperature of 40F or below must be replace or repair to proper condition

*43 Clean vent syst:Intake/exhaust air ducts

a/c vent broken and dirty with soils, grease accumulations and dust must be clean or replace to avoid cross contamination must be change a/c filters

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

missing bodily fluids writing procedures /spill kit

*34 Outer openings:closing holes, gaps

ceiling tiles with gaps in all areas ceiling tiles must be replace or repair to proper condition in all areas -closed gaps- to avoid cross contamination

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

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with stagnant water, food debris and solis accumulations cooler units in all areas must be clean to avoid cross contamination food surfaces dirty with soils and grease accumulatio

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

missing some date marking on some food containers must be date mark all food containers

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags and recycle containers as food containers must be use approved containers as food containers

*42 Floors/walls/ceiling/nonfood dirty

ceiling inside kitchen and prep areas with grease accumulations and soils deposits must be replace or repair to proper condition and avoid cross contamination walls dirty with grease drippings and

*39 Cutting surfaces.

cutting boards surfaces with scratches and rough surfaces must be resurface to smooth and easy to clean food surfaces

*43 Ventilation hood systems, adequacy

vent hood system failed to extract fumes from kitchen and ceiling areas creating grease condensation buildup on walls and ceiling PIC must be verified that vent hood system is working properly to

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units in all areas with rust and oxidation must be replace or repair to proper condition to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at front prep area and kitchen prep area must be have sanitizer buckets at: 100 ppm chlorine concentration

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE KITCHEN MICROWAVE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED (VOLUNTARILY DISCARDED )

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS FOR THE ESTABLISHMENT

*35 Hair Restraints effective

ONE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT

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

ICE SCOOP LAYING DIRECTLY IN THE ICE ( INSIDE THE BAR AREA FOUNTAIN DRINK ICE BIN )

*42 Dirty nonfood contact surfaces

CLEAN FAN COVER ( REACH IN COOLER ) HEAVY GREASE BUILD UP

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

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*47 Handwashing signage

HAND WASH SIGN ( MEN'S RESTROOM )

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*31 No soap at handsink

AT THE HAND SINK IN THE BAR REA

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

provide cover for all food containers

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

observed raw shrimp store next to cooked shirmp , cooked meats, raw meat store next to carrot

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

provide date marking for all foods in the cooler

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

all foods must above floor 6 ins

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

replace the damaged gaskit for wic

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

provide cover for all food containers

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*10 Clean Sight and Touch

provide cleaning for the coolers

*36 Cloths in-use for wiping between uses stored

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

all foods in coolers

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

observed raw meat, chicken store together Run shrimp above cooked shrimp Ran oyster and raw eggs store together

*02 Cold Hold (41øF/45øF or below)

observed big container of meat on table without temp on time control

*21 RFSM - Not On Site

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

Ice scoop handle resting on ice in beverage service area.

*42 Dirty nonfood contact surfaces

Lint and dust buildup on ceiling of walk in cooler.

*43 Light bulbs, light shields provided

Lights appear unshielded in main production area of kitchen. Florescent light missing at entrance to dish washing area. Light bulb missing from under vent hood system.

*28 Date marking combined ingredients for RTE/ TCS food

Multiple items in walk in cooler not date marked. Flautas in reach in cooler dated 12/16/17.

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

Food not covered in reach in cooler and in walk in cooler. Foods should be stored covered so as to prevent contamination.

*45 Floor& wall junctures- coved & sealed

Floor junctures not coved and sealed throughout production areas of kitchen.

*36 Cloths in-use for wiping between uses stored

Mop cloth on cutting board. When not in employee's hands, in-use cloths should be in sanitizing solution.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Cutting boards scored and not easily cleanable.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer in three compartment sink less than 10ppm. Please make sure sanitizer is at least 50ppm. Ideally between 50ppm and 100ppm concentration.

*18 Licensed pest control applicator only

NO RAID IN THE KITCHEN

*39 Keep utensils handles upright or protected

HANDLE IN ICE MACHINE

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

ITEMS IN RIC, DISCARD AFTER 7 DAYS

*31 Handwashing lavatory - used for other purpose

EMPTY CONTAINER IN HAND SINK COS- REMOVED

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

BAGGED ONIONS

*42 Nonfood-contact surfaces material

NO TOWEL UNDER CUTTING BOARD COS- REMOVED

*38 Thawing. under running water criteria - < 4 hours

RAW MEAT THAWING UNDER ROOM TEMP

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

RAW FISH OVER SALSA IN RIC COS

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

MOLDED PRODUCE ON SHELF IN RIC

*02 Cold Hold (41øF/45øF or below)

SOUR CREAM 55, PICO 55 (DEGREE F)

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

ALL FOOD IN RIC

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

RAW CHICKEN OVER RAW BEEF IN WIC

*31 No soap at handsink

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION

*42 Dirty nonfood contact surfaces

CLEAN LIGHT SHIELDS TO BE FREE OF GREASE AND INSECTS

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

ALL FOOD ITEMS