Qdoba Mexican Grill

*21 RFSM - Not On Site

RFSM not on site at time of inspection.

*22 Handlers-Certificate Not On Site

Obtain food handler cards for all food handlers.

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

Observed onions on floor.

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

*32 Equipment and Utensils Durability and Strength

*19 One Inch Air Gap

*22 Handlers-Certificate Not On Site

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

*10 Clean Sight and Touch

*47 RFSM Certificate - Not Display

*45 Floor& wall junctures- coved & sealed

*19 Water & Plumbing in good repair- per code

water leak on 3c sink faucet . must be fixed

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

product boxes stored on floors inside WIC unit. must be stored 6 inches out the floors

*39 No equipment & utensil under contamination sources

knives stored on 3c sink wall must be stored properly hose dispensing sanitizer to long must be cut to avoid back siphonage

*47 RFSM Certificate - Not Display

expired RFSM certification must be provide a current RFSM

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

store away birthday cake from prep area

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

*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

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*42 Dirty nonfood contact surfaces

clean dirty gaskets from reach in cooler

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer buckets off the floor, at least 6 inches off the wall

*36 Cloths in-use for wiping between uses stored

Always set wiping cloths in sanitizer bucket between uses

*10 Q.A. PPM - follow manufacturer's direction

400 ppm quat

*20 Grease Trap Tickets

*32 Maintain in Good Repair

leaking in wic

*38 Thawing. under running water criteria - water velocity

*45 Floor& wall junctures- coved & sealed

floor in wIC

*29 Food thermometers provided and accessible

*10 Clean Sight and Touch

ice machine

*18 Toxic items storage adjacent to food/utensils

keep sanitizer solution Separate from food

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

cilantro 60'F, lettuce 53'F