FEB 2
2024
PASSED
10 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
MICHELADAS RESTAURANT.
BEAT. 18/100
2828 WEBB CHAPEL EXT · BACHMAN LAKE, DALLAS
Last inspected February 2, 2024 · passed
Failed 5 of 20 inspections. 82 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
20
15 passed · 5 failed
VIOLATIONS
240
includes 82 critical
RECORDS COVER
7 YEARS
since Nov 2016
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Observed WIC steak @ 45.5 F, WIC menudo @ 45.2 F, caldo @ 46.3 F
*03 Food products not maintained at 135øF or above
Observed salsa @ 123.7 F and veggie soup @ 126.7 F
*19 Water & Plumbing in good repair- per code
Repair leak under bar 3-comp sink
*27 Cooling, heating, and holding capacities. Equipment
Repair all RICs and repair WIC observed to not hold temps @ 41 F or lower at all times
*31 Handwashing lavatory - used for other purpose
Do not store items on hand wash sink. Keep accessible
*32 Equipment and Utensils Multiuse Materials durable
Repair rusted shelves in WIC
*42 Dirty nonfood contact surfaces
Clean behind and underneath equipment, exterior of equipment
*44 Soiled receptacles and waste handling units cleaned
Maintain garbage disposal (dumpster) site clean and free of litter
*45 Premises shall be maintained in good repair
Repair walls and baseboards in kitchen
*22 Washing hands only at a designated hand sink
JAN 222024FAILED17 violations5 CRITICALDETAILS
JAN 22
2024
FAILED
17 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed in WIC, Rice @ 44.8 F, pastor @ 45.1 F, raw beef @ 45.1 F, raw chicken @ 45.1 F, beans @ 44.7 F (refried), in RIC fajita @ 61.5 F, tripa @ 58.7 F, pastor @ 60.7 F, raw chicken @ 56.6 F, tromp
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw beef over RTE food, veggies, fries, observed raw eggs stored over cooked food in WIC
*10 Clean Sight and Touch
Observed mold inside ice machine and debris/food stains inside microwave, observed soiled knifes stored in RIC and on wall hangers
*14 When to wash hands before donning new gloves
after handling raw food (fish)
*19 Water & Plumbing in good repair- per code
Repair leak under 3-comp sink @ bar
*21 RFSM - Not On Site
Provide Food Manager on site during all hours of operation
*22 Washing hands only at a designated hand sink
not 3-comp sink
*27 Cooling, heating, and holding capacities. Equipment
Repair RICs observed not to hold temps @ 41 F or lower in kitchen and taco area
*32 Damaged Equipment
Repair damaged/torn gaskets on RIC/WIC
*36 Cloths in-use for wiping food spills used for no other purpose
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Store food container in WIC under rusted shelfs with protective covering
*38 Thawing. under running water criteria - water velocity
*39 Store equipment & utensils in a clean, dry place
molcajetes, knifes in kitchen and taco area
*42 Dirty nonfood contact surfaces
Clean exterior of equipment when contamination occurs or if dirty/soiled, clean dirty venthood and RIC/WIC gaskets, remove tape covering on storage shelves in kitchen
*44 Solid waste to be discarded in approved landfill
Maintain garbage container site clean and free of litter/debris
*45 Premises shall be maintained in good repair
Repair baseboards and walls in hallway
*47 Other Violations
Post 'choking poster' sign for public view
JAN 112024FAILED21 violations5 CRITICALDETAILS
JAN 11
2024
FAILED
21 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed WIC steak @ 44.5 F, Beef WIC @ 44.2 F, menudo meat @ 44 F, pastor @ 46.4 F in RIC
*05 Rapidly reheat 165øF for hot holding
Rapidly reheat birria in taqueria area to 165 F before placing in hot holding. Observed @ 91 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not storer raw eggs over RTE food and raw steak over jimaca juice in WIC
*10 Clean Sight and Touch
Observed inside of microwave dirty with food debris/accumulation and moldy soda nozzles @ fountain machine. Clean inside dirty RIF/RIC/WIC (food debris and loose liquids)
*24 Shellfish tags kept for 90 days: record keeping
Provide shellstock tags for oysters dating back 90 days. Only three tags observed on site.
*29 Cold/hot hold unit thermometer easily viewable
Provide food thermometer and a thermometer in RIC
*31 Individual, disposable towels
*32 Equipment and Utensils Multiuse Materials durable
Replace rusted storage shelves in WIC
*35 Jewelry Prohibition
Observed food employee with loose jewelry on wrists
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep bucket of chips 6 inches off floor, keep bucket of meat 6 inches off floor
*38 Thawing. under running water criteria - water velocity
*39 Store equipment & utensils in a clean, dry place
molcajete
*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo
Separate cut veggies & fruits stored together in same container
*42 Dirty nonfood contact surfaces
Deep clean kitchen (exterior of equipment, counter/shleves), clean dirty RIF/RIC/WIC gaskets
*43 Light bulbs, light shields provided
Repair light under venthood
*46 Covered waste receptacle for women's restroom
*44 Refuse/recyclables area maintained in good repair
Clean and maintain garbage container (dumpster outside) free of debris and litter
*45 Premises shall be maintained in good repair
Repair broken floor tile, walls, baseboards, and loose faucet @ bar
*47 Other Violations
Post 'choking poster' sign up for public view
*46 Physical Facilities Premises
Repair urinals in men's restroom
OCT 212023PASSED10 violations3 CRITICALDETAILS
OCT 21
2023
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Walk in cooler not cooling properly- door has no gaskets
*07 Food safe, good condition, unadulterated, and honestly presented
Observed dirty panel inside ice machine
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket not set up
*24 Shellfish tags kept for 90 days: do not mix shellstock
Shell tags for oysters not on site
*28 Date marking > 24 hrs,on site,temp 41F
Observed prepared foods without date markings
*29 Food thermometers provided and accessible
Observed cooler (white cooler) without thermometer.
*30 Does Establishment have a current valid permit posted?
Displayed food permit does not have proper CC code
*31 Handwashing lavatory - used for other purpose
Observed hand sink with lemons (bar hand sink)
*32 Maintain in Good Repair
Observed dirty bar shelves where glasses are stored. Observed salt/tajin in cooler doors. Stagnant water in reach in cooler.
*47 Other Violations
Current inspection report not displayed or signage stating it's available.
FEB 172023PASSED10 violations4 CRITICALDETAILS
FEB 17
2023
PASSED
10 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed clamato bottle (opened) in RIC @ 47.7 F
*10 Clean Sight and Touch
(9) Observed employee preparing oysters on soiled food-contact surface (push cart) with food debris/accumulation
*15 Contact RTE Products w/ Bare Hands
Observed employee cut open RTE oysters with bare hands
*19 Water & Plumbing in good repair- per code
Leak under 3-comp sink behind bar and leaking faucet in women's restroom
*21 RFSM - Not On Site
ConsumerHealthRFSMandTemp.Dallascityhall.com
*24 Shellfish tags kept for 90 days: record keeping
*34 Pest control-routine inspections for
Observed cockroach crawling on dish machine and gnats in back corner of kitchen behind WIC
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed ice build-up on food packages in RIC
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed ice scoop handle at bar touching ice directly, keep handle upright
*45 Drying Mops-air dry
show all 20 inspections →
APR 132022PASSED10 violations3 CRITICALDETAILS
APR 13
2022
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed salsa in WIC held at 55 Degrees F. Observed cooked beef in RIC stored at 49 Degrees F.
*03 Food products not maintained at 135øF or above
Observed salsa held at 110 Degrees F. Observed barbacoa held at 119 Degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shrimp stored over shredded cheese in RIC.
*10 Clean Sight and Touch
Observed dirty soda gun at bar. Observed dirty ice machine in kitchen.
*21 RFSM - Not On Site
RFSM expired. Call 214-670-8083 for renewal.
*31 Handwashing lavatory - used for other purpose
Observed handwash sink at bar used for storage.
*34 Outer door: solid,selfclosing,tightfitting
Observed gaps at back door.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed ice scoop handle touching ice.
*42 Dirty nonfood contact surfaces
Observed dirty gaskets at RIC in bar. Observed dirty vent hood filters.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
NOV 22021PASSED10 violations4 CRITICALDETAILS
NOV 2
2021
PASSED
10 violations4 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw shrimp stored over a sauce in RIC.
*10 Sanitization after Cleaning
Dish machine sanitizer observed at 0 ppm Cl. Bottle empty.
*21 RFSM - Not On Site
RFSM not on site.
*29 Cold/hot hold unit thermometer easily viewable
All coolers/freezers need easily viewable thermometers.
*31 Handwashing lavatory - used for other purpose
Observed handsink used for other purposes. Holding equipment.
*34 Outer door: solid,selfclosing,tightfitting
Observed gaps in door at top, bottom, and handle.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food not in use must be covered, walk-in-cooler.
*39 Equipment in good repair and proper adjustment.
Replace broken trashcan, by the side door in kitchen.
*42 Dirty nonfood contact surfaces
Clean inside coolers and gaskets in kitchen and bar.
*45 Premises shall be maintained in good repair
Repair holes in the wall near side door.
SEP 262021FAILED18 violations5 CRITICALDETAILS
SEP 26
2021
FAILED
18 violations5 CRITICALDETAILS
*21 RFSM - Not On Site
*34 Controlling pests. Eliminating harborage conditions
Flies observed throughout. Roaches observed at dishwash area.
*23 Water, Plumbing,& Waste Water - Pressure
Repair water pressure to women's restroom.
*10 Sanitization after Cleaning
Observed employee just rinse vegetable dishes without sanitizing.
*18 Restricted use pesticides
RAID not approved for food service areas.
*31 Individual, disposable towels
*33 Rinsing procedures - 3 compartment sink
Properly set-up sink with wash, rinse, and sanitize.
*42 Dirty nonfood contact surfaces
Detail clean the entire kitchen area.
*45 Premises shall be maintained in good repair
Repair damaged wall in hallway. Repair leak at handwash sink. Replace missing floor tiles.
*32 Damaged Equipment
Rusty shelves observed in WIC.
*28 Date marking > 24 hrs,on site,temp 41F
*22 Accredited food handler certificate - 60 days
*05 Rapidly reheat 165øF for hot holding
Do not reheat beef in food warmer.
*37 Storing the food at least 15 cm (6 inches) above the floor
*41 Food Labeling - Bulk food for self dispensing
drink dispensers
*15 Contact RTE Products w/ Bare Hands
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee beverage stored above prep table.
*43 Light - 50 foot : Food and utensils area
vent hood
FEB 102021PASSED11 violations6 CRITICALDETAILS
FEB 10
2021
PASSED
11 violations6 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shrimp with cooked raw shrimp, raw chicken over cooked pork, raw beef over vegetable and drinks.
*10 Chlorine sanitizer concentration, minimum temp.
Observed bucket <100 Q.A.
*18 Toxic items labeling-non original container
Observed improperly labeled sanitizer bucket, chemical spray bottle not labeled
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed salt uncovered
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed ladles in food stored in RIC.
*32 Nonfood surfaces-design to be cleaned easily
Observed contact paper used as shelf liner, duct tape on ice machine lid
*42 Dirty nonfood contact surfaces
Observed buildup on cooking equipment (non-food-contact)
*44 Receptacles prevent debris, insect, rodents, allow for cleaning
Observed trash littered around dumpster
*46 Covered waste receptacle for women's restroom
Cover trash in womens restroom
*47 Handwashing signage
provide hand wash signs
*36 Cloths in-use for wiping between uses stored
observed wiping cloths left on prep tables
AUG 192020PASSED9 violations5 CRITICALDETAILS
AUG 19
2020
PASSED
9 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed opened clamato kept at ambient temperature
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw red meat over RTE food
*14 When to wash hands between raw and RTE foods
Observed transition from handling raw meat to cooking shrimp without washing hands or changing gloves.
*34 Remove dead/trapped pests
Observed cockroach nymph in hand sink
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in WIC
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not use cups as scoops.
*45 Premises shall be maintained in good repair
Repair baseboards
*46 Plumbing design, construction, and installation
Observed broken toilet tank cover patched with duct tape.
*18 Toxic items labeling-non original container
JUL 202020PASSED13 violations7 CRITICALDETAILS
JUL 20
2020
PASSED
13 violations7 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Observed moldy cheese
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shrimp over RTE
*10 Chlorine sanitizer concentration, minimum temp.
Observed dish machine 0 ppm Chlorine
*15 Bare hands contact with ready-to-eat foods
Do not touch RTE food with bare hands.
*18 Toxic items labeling-non original container
Label all spray bottles
*27 Cooling method, criteria - smaller portions
Cool food in smaller portions on ice, lightly covered.
*29 Food thermometers provided and accessible
Provide thermometers in all coolers
*31 Handwashing lavatory - used for other purpose
Do not use hand sink for washing dishes. Use for hand washing only.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in coolers
*39 Equipment in good repair and proper adjustment.
Repair ice machine lid.
*42 Dirty nonfood contact surfaces
Observed dirty shelves, dirty outsides of food containers, dirty walls/floor
*45 Drying Mops-air dry
dump mop water when finished mopping
*44 Refuse/recyclables area maintained in good repair
Observed excessive trash in outdoor area outside of dumpster.
JAN 232020PASSED6 violations3 CRITICALDETAILS
JAN 23
2020
PASSED
6 violations3 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Observed bean soup 103 degrees F
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shrimp in container with cooked shrimp
*23 Water, Plumbing,& Waste Water - Pressure
Observed hand sink at bar with no cold water
*31 Handwashing lavatory - allow convenient
Do not block hand sink
*38 Thawing. under running water criteria
Observed fish at ambient temperature
*39 Equipment in good repair and proper adjustment.
Observed cracked and damaged plate
JAN 132020FAILED20 violations7 CRITICALDETAILS
JAN 13
2020
FAILED
20 violations7 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed diced onions 54 degrees F. Unit was 47 degrees F.
*03 Food products not maintained at 135øF or above
Observed beef 89 degrees F and 80.4 degrees F.
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw chicken over raw beef.
*10 Other sanitizer use - manufacturer label direction
Observed sanitizer bucket <150 ppm.
*18 Toxic items labeling-non original container
Label spray bottles.
*21 RFSM - Not On Site
RFSM not on site.
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
insufficient hot water.
*27 Cooling method, criteria - smaller portions
Observed rice cooling in large portion at ambient temperature.
*28 Date marking combined ingredients for RTE/ TCS food
Observed inconsistent date marking
*29 Food thermometers provided and accessible
Observed several missing thermometers.
*24 Shellfish tags kept for 90 days: record keeping
Keep shell stock tags on site for 90 days past harvest date.
*31 No soap at handsink
No soap at hand sink
*32 Equipment & Utensils smooth easily cleanable
Observed duct tape used throughout kitchen. Must be easily cleanable.
*34 Pest Control
Provide pest control records.
*35 Hair Restraints effective
Observed employee in kitchen without hair restraint.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed open containers in WIC.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed using cups as scoops.
*42 Dirty nonfood contact surfaces
Observed dirty throughout kitchen.
*44 Maintaining refuse areas and enclosures
Oserbed garbage overflowing from dumpster, litter around dumpster, and grease spilled from barrel.
*45 Premises shall be maintained in good repair
Repair floor tiles, seal sinks to wall.
JUL 32019PASSED6 violations4 CRITICALDETAILS
JUL 3
2019
PASSED
6 violations4 CRITICALDETAILS
*27 Cooling method, criteria - placing the food in shallow pans
Place food in smaller shallow containers to cool more rapidly.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Observed raw meat and seafood over vegetables and RTE foods.
*29 Food thermometers provided and accessible
Provide thermometers inside all coolers and stem thermometer for food.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover food while cooling
*39 Equipment in good repair and proper adjustment.
Repair ice machine and WIC gaskets
*45 Premises shall be maintained in good repair
Repair floor and ceiling tiles.
JUL 22019FAILED21 violations8 CRITICALDETAILS
JUL 2
2019
FAILED
21 violations8 CRITICALDETAILS
*02 Machine vending--Cold Hold (41øF/45øF or below) criteria
Observed juice opened and stored at room temperature. Label says "refrigerate after opening*
*07 Food safe, good condition, unadulterated, and honestly presented
Observed rotten tomato. Debris floating in drink mixer.
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
Dishes sanitized at <10ppm chlorine
*14 When to wash hands before donning new gloves
Wash hands before donning gloves
*15 Bare hands contact with ready-to-eat foods
Observed touching cut onions with bare hands.
*19 One Inch Air Gap
Provide air gap for ice machine drainage.
*21 RFSM - Not On Site
No RFSM on site
*22 Handlers-Certificate Not On Site
No food handler certificates.
*28 Date marking combined ingredients for RTE/ TCS food
No date marking observed
*29 Food thermometers provided and accessible
Provide thermometers in all coolers. Provide stem thermometer.
*31 Handwashing lavatory - used for other purpose
Observed dishes in hand sink.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use shopping bag as food contact surface.
*34 Pest Control
Observed excessive flies in establishment.
*36 Cloths in-use for wiping between uses stored
Keep wiping cloths in sanitizer bucket.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in coolers. Cover black pepper while in storage behind bar.
*39 Store all equipment & utensil covered or inverted
Invert clean dishes
*42 Dirty nonfood contact surfaces
Standing water observed on floor. Clean floors, walls, shelves throughout kitchen. Clean bottom of RIC. Clean top of dish machine.
*45 Premises shall be maintained in good repair
Repair broken floor and ceiling tiles. Keep attic closed.
*46 Covered waste receptacle for women's restroom
Provide covered trash in womens restroom.
*47 Handwashing signage
Provide hand wash signage at all hand sinks including restrooms.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Observed raw meat and seafood over vegetables and RTE foods.
JAN 152019PASSED10 violations2 CRITICALDETAILS
JAN 15
2019
PASSED
10 violations2 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
*43 Light bulbs, light shields provided
*42 Floors/walls/ceiling/nonfood dirty
*32 Damaged Equipment
broken ice machine
*39 Keep utensils handles upright or protected
*31 Handwashing lavatory - used for other purpose
*22 Handlers-Certificate Not On Site
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
cover all foods inside the wic
*45 Floor& wall junctures- coved & sealed
*35 Eating food, chewing gum, drinking beverages, or using tobacco
JUL 82018PASSED9 violations1 CRITICALDETAILS
JUL 8
2018
PASSED
9 violations1 CRITICALDETAILS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*37 Storing the food at least 15 cm (6 inches) above the floor
*28 Date marking > 24 hrs,on site,temp 41F
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
*43 Light - 50 foot : Food and utensils area
*41 Food storage containers, identified with common name of food.
*19 Water & Plumbing in good repair- per code
NOV 302017PASSED10 violations2 CRITICALDETAILS
NOV 30
2017
PASSED
10 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*02 Cold Hold (41øF/45øF or below)
open top reach in cooler not under 45
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
no date marking on all prepared food
*22 Handlers-Certificate Not On Site
All employees handling food need to have food handler cards on site
*36 Cloths in-use for wiping between uses stored
Always set wiping cloths in sanitizer bucket between uses
*29 Sanitizing solutions, testing devices
need test strips for chlorine (dishmachine) and quatenary test strips for bar sinks
*25 HACCP-Method for monitoring & controlling
HACCP method is needed for ceviche menu item
*32 Damaged Equipment
repair or replace reach in cooler with open top on prep station
*03 Food products not maintained at 135øF or above
hot steam table not at 135
*39 Store equipment & utensils - avoid contamination
clean bar straws container holder
MAY 82017PASSED7 violations2 CRITICALDETAILS
MAY 8
2017
PASSED
7 violations2 CRITICALDETAILS
*31 Individual, disposable towels
*37 Storing the food at least 15 cm (6 inches) above the floor
food stored on the floor of the walk in cooler
*32 Damaged Equipment
reach in cooler needs repairs;
*42 Dirty nonfood contact surfaces
dusty fan covers inside the walk in cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
separate raw chicken from raw seafood in the reach in cooler
*19 Water & Plumbing in good repair- per code
leaking pipe under the 3-compartment sink
*10 Equipment and Utensils Cleaning-contamination
clean the ice machine thoroughly
NOV 92016PASSED12 violations3 CRITICALDETAILS
NOV 9
2016
PASSED
12 violations3 CRITICALDETAILS
*02 Untreated shell eggs need to be at 45§F or <
raw eggs left out on the counter. measured temperature at 75 degrees F. employee abruptly discarded the eggs
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw eggs stored on the third shelf above cooked foods in walk incooler;
*37 Storing the food at least 15 cm (6 inches) above the floor
carrots stored on the floor of the walk in cooler
*19 Water & Plumbing in good repair- per code
leak at hand sink next to the three compartment sink in the food prep area.
*39 Keep utensils handles upright or protected
ice scoop must be inside the ice machine with the handle upright
*28 Date marking commercially prepared of RTE/PHF
date mark all potentially hazardous foods
*32 Damaged Equipment
repair the shelves of the coolers in the food prep area.
*31 Individual, disposable towels
no paper towels at the hand sink inside the taqueria
*34 Pest Control
flies observed in the food prep area
*21 RFSM - Not On Site
The registered food service manager must be present at all times
*42 Dirty nonfood contact surfaces
clean dirty fan covers inside the cooler in the bar area
*22 Handlers-Certificate Not On Site
all employees that work directly with food must obtain a valid food handler card
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