Morales Restaurant 2

*45Physical Facilities Floors,Walls,Ceilings

material and pipes exposed in all areas gas service lines exposed inside kitchen area must be repair all areas that observed deficiencies use as public health control

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

25 ppm chlorine concentration at sanitizer buckets must be at: 100 ppm chlorine concentration at sanitizer buckets

*22 Handlers-Certificate Not On Site

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

*39 Store equipment & utensils in a clean, dry place

unused equipment and utensils in all areas must be keep storage in a dry and clean location

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

missing bodily fluids writing procedures /spill kit

*43 Ventilation hood systems, adequacy

equipment located outside vent hood area must be properly located inside vent hood to avoid unlawful smells and grease condensation buildup inside kitchen area

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

missing date marking on food containers in all areas must be have date mark in all food containers in all areas

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty inside and outside with food debris, soils and grease accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors , walls and ceiling dirty with spills, drippings and stagnant water must be clean all areas to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags and recycle containers as food containers must be use approved containers in all areas to avoid chemical contamination

*33 Remove soils from equipment & utensils

clean equipment and utensils to remove soils

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

dirty ric have uncovered food

*10 Clean Sight and Touch

dirty prep surface, no sanitizing bucket set up

*18 Toxic applied accord. to restrict. on certific

three compartment have chlorine concenrtration of 200ppm

*22 Handlers-Certificate Not On Site

employee's need handlers certificate

*31 No soap at handsink

no soap at hand sink in kitchen area

*36 Cloths in-use for wiping between uses stored

return all wiping cloth into sanitizing bucket after used

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

food in kitchen and dinning area store on the floor

*40 Single use articel wrapped or dispensed

single service utensil store on the floor in dirty area within the kitchen

*42 Dirty nonfood contact surfaces

floor in kitchen behind refrigerator, floor area beside cooker under vent, beneath the three compartment and external surface of cooking and storage equipment in kitchen dirty, and need immediate clea

*43 Light bulbs, light shields provided

replace light in vent hood and repair exit light signal

*47 Other Violations

repair AC and stop keeping egg at room temperature of above 75 F.

*45Physical Facilities

missing ceiling, ceiling with mold, and block holds on the walls in kitchen area.

*02 Cold Hold (41øF/45øF or below)

observed potato chilies and beef on the table without time or temp contro (73'f, beef 85'f

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

no shopping bag allow to wrap the food provide cover for all food containers

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

observed raw meat above broth, and to the ham

*10 Clean Sight and Touch

provide cleaning for the prep area, coolers replace the damaged shelves in coolers

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

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

provide date marking for all foods in cooler

*32 Damaged Equipment

shelves in the coolers

*36 Cloths in-use for wiping between uses stored

*03 Food products not maintained at 135øF or above

rice 105'f

*02 Cold Hold (41øF/45øF or below)

bean 87'f meat 51'f

*15 Contact RTE Products w/ Bare Hands

onion

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

observed open packages of food on the floor no protection observed towel put directly on the food provide container for all open packages of foods

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

observed raw eggs above raw meats, raw meats store together with bell pepper

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

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

provide date marking for all food containers

*22 Handlers-Certificate Not On Site

*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

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizing compartment of three compartment sink tested at less than 10ppm Chlorine. Please establish a written recipe so that employees can consistently generate sanitizer at the proper concentratio

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

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

Houseflies observed in kitchen.

*31 No soap at handsink

No soap at back hand wash sink restroom.

*34 Outer door: solid,selfclosing,tightfitting

Light visible under back door in kitchen.

*29 Sanitizing solutions, testing devices

Please provide test strips so that employees can verify proper sanitizer concentration.

*45Floor, wall, ceiling - Exposed material

Ceiling tile missing above reach in coolers in kitchen.

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

Employee observed returning milk from a table self service container to a carton of milk.

*47 RFSM Certificate - Not Display

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

*14 Gloves single use

No disposable gloves available at time of inspection

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

Employee observed scooping pico de gallo from one container to another with bare hands.

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

Raw meat uncovered in plastic bag over produce (carrots, salsa, etc) in reach in cooler.

*34 Outer openings:closing holes, gaps

Broken window in kitchen above three compartment sink, partially covered by cardboard. Door to kitchen shows daylight around edges, please seal.

*02 Untreated shell eggs need to be at 45§F or <

Raw shell eggs observed in plastic container adjacent to cooking area with no means of cooling or refrigeration.

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

Multiple items in reach in cooler left uncovered.

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

Date marking system inconsistent. Please have employees clearly label and date mark any items they process.

*45Floor, wall, ceiling - Exposed material

Conduit box exposed in service area. Ceiling tiles missing or displaced in kitchen area.

*29 Food thermometers provided and accessible

IN RIC

*37 Storing the food where it is not exposed to splash, dust, or other contamination

NEXT TO DRYING RACK

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

TCS STORED IN RIC

*21 RFSM - Not On Site

*20 Grease Trap Tickets

SEND RECORD WITHIN 1 WEEK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GREASE AND FOOD DEBRIS FROM SURFACES THROUGHOUT KITCHEN

*02 Cold Hold (41øF/45øF or below)

PICO 44 DEGREE F

*22 Handlers-Certificate Not On Site

*44 Trash can provided for papertowel waste

*32 Maintain in Good Repair

FIX RICS IN ESTABLISHMENT

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

ITEMS IN RIC

*20 Grease Trap Tickets

LAST SERVICE 10/2016

*18 Unnecessary chemicals not allowed

NO RAID IN KITCHEN

*43 Ventilation hood-prevent grease dripping

*34 Remove dead/trapped pests

*29 Food thermometers provided and accessible

NEED WORKING PROBE THERMOMETER

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES HANDLING FOOD

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FOOD DEBRIS AND GREASE BUILD UP THROUGHOUT KITCHEN

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

OPEN CONTAINER IN KITCHEN

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

MOLDED FOOD IN COOLER DATED 3/1

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

TO THAW RAW FOOD

*37 Food shall be protected from contamination by storing the food in a clean, dry location

NEED SPLASH GUARD AT HAND SINK TO PROTECT UTENSILS

*44 Trash can provided for papertowel waste

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

RAW BEEF STORED OVER VEGETABLES IN RIC