Mijas Cafeteria, LLC

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

observed raw eggs above produce

*10 Chlorine sanitizer concentration, minimum temp.

10 ppm chlorine

*20 Grease Trap Tickets

*21 RFSM - Not On Site

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

provide date all foods in cooler

*32 Damaged Equipment

leaking in ric

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

cheese

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

*18 Chemical sanitizer generated onsite, chemical criteria

Sanitizer in bucket observed <150 ppm.

*14 When to wash hands before donning new gloves

wash hands before donning gloves.

*21 RFSM - Not On Site

RFSM not on site at time of inspection

*40 Reuse of single service articles

Do not re-use sour cream containers.

*43 Light bulbs, light shields provided

Provide light shield in RIF and repair light.

*45 Premises shall be maintained in good repair

Re-surface floor in back area.

*22 Handlers-Certificate Not On Site

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

Do not line shelves with cardboard.

*40 Store single-service item in original package

coffee filters

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

*22 Handlers-Certificate Not On Site

No employee able to provide evidence of successful completion of a Registered Food Service Handler education. Please provide both training and evidence of such training on site.

*29 Cold/hot hold unit thermometer easily viewable

Please make sure all reach in coolers have easily readable thermometers.

*39 Store all equipment & utensil covered or inverted

Containers on wire shelving near service counter not stored inverted.

*18 Toxic items labeling-non original container

Sanitizer stored in "Daisy Sour Cream" containers without labeling

*21 RFSM - Not On Site

Registered Food Service Manager not present at time of inspection. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. Thi

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

Date marking inconsistent. Some items date marked. Some were not date marked.

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

Raw shell eggs over ready to eat apples in back reach in cooler. Uncooked chorizo over strawberries and salad mix in back reach in cooler.

*24 Food packaged in a establishment, shall be labeled as specified in law

Please provide proper labels to cut fruit available for retail sale.

*02 Cold Hold (41øF/45øF or below)

Sliced tomatoes 55.0°F Diced tomatoes 51.8°F Pico de gallo 53.1°F

*47 Other Violations

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*41 Food Labeling - Bulk Food w/ Card or Sign

*21 Responding correctly to the inspector#s questions as they relate to the specific food operation.

*37 Food, utensils & equip under other sources

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

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

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

*31 Handwashing lavatory - used for other purpose

Bucket Sanitizer stored in hand sink

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)