Pasteleria LA Roca

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

date mark packaged cakes and jellos

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

clean storage containers

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

PROVIDE DATE MARK FOR PACKAGED TRES LECHE CAKES, FLAN, AND JELLO.

*47 Conditions of Permit-in use of food equipment

REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS.

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

STORE UTENSILS IN A CLEAN CONTAINERS.

*42 Dirty nonfood contact surfaces

CLEAN GASKET OF RIC.

*32 Thermometer in good condition or discarded

observed damaged thermometer in ric located at front of store.

*42 Floors/walls/ceiling/nonfood dirty

build up of grime located behind and underneath all equipment and shelves.

*34 Controlling pests. Eliminating harborage conditions

build up of food debris throughout establishment.

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

observed clean utensils being stored in soiled drawer, clean.

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

cakes that have been place in individual packaging were not date mark, date mark packages.

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

observed open bag of rice in storage room, close after use to prevent contamination.

*39 Store all equipment & utensil covered or inverted

large pots stored upright and collecting dust, store inverted.

*42 Floors/walls/ceiling/nonfood dirty

grime build up behind storage shelves and equipment. clean

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

small container of salt not labeled, label.

*34 Controlling pests. Eliminating harborage conditions

holes on walls, light switch has expose wall. seal properly.

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

observed raw eggs store next to milk and juice

*10 Clean Sight and Touch

provide cleaning for the coolers

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

cake and icing

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

all drinks must above floor 6 ins

*10 Chlorine sanitizer concentration, minimum temp.

O ppm

*31 Handwashing lavatory - used for other purpose

towel in hand sink

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

all food in coolers

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

Raw eggs and potato store together

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

Raw shell eggs stored adjacent to fruit mixtures and lemon juice.

*45 Unnecessary articles prohibited

Please remove equipment that is non functioning or is unnecessary (non functioning drink cooler by back door).

*10 Clean Sight and Touch

Can opener blade and surrounding mechanisms appear to be dirty

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

Please keep the opened tres leches mixtures covered or closed as much as possible.

*24 Food Label- manufacture/packer/distrubtor name

*43 Light - 10 foot : Walk-in, Dry storage

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*46 Covered waste receptacle for women's restroom

IN EMPLOYEE RESTROOM

*44 Trash can provided for papertowel waste

AT THE HAND SINK

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

IN RIC FOOD PRODUCTS CAN NOT SIT ON SHELF DIRECTLY, ALL PRODUCTS MUST HAVE SOME KIND OF PROTECTION (CANDY APPLE), CAKES IN BACK RIC NEEDS TO BE COVERED

*18 Chemical sanitizer generated onsite, chemical criteria

WARE WASHING 200+ PPM CHLORINE

*45 Premises shall be maintained in good repair

CEILING UPSTAIRS

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

RAW EGGS OVER TRES LECHE MIX

*29 Sanitizing solutions, testing devices

NEED CHLORINE TEST STRIPS READILY AVAILABLE