Raul's Meat Market

*34 Pest control-routine inspections for

Flies observed in establishment

*39 Cutting surfaces.

Replace pitted cutting boards

*42 Floors/walls/ceiling/nonfood dirty

Clean walls of any stains

*45Physical Facilities Floors,Walls,Ceilings

Replace base boards in meat prep area

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

Date mark any ready-to-eat food kept for more than 24 hours

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

Cover all open containers with food products to avoid potential contamination

*42 Dirty nonfood contact surfaces

Clean any debris on racks of walk-in-cooler

*45Physical Facilities Floors,Walls,Ceilings

Properly fix/close wall once pipe is fixed

*47 Other Violations

Renew registered food service manager certificate with City of Dallas

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

Label all bulk ingredient/spice containers

*45 Premises shall be maintained in good repair

observed exposed walls and ceiling, repair.

*42 Dirty nonfood contact surfaces

fans of walk in cooler have dust build, plastic curtain have mold like subtance, surfaces of equipment have grime build up, grime build up on reach in freezer CLEAN.

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

observed eggs stored above RTE/produce in walk in cooler, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

*39 Equip sealed if it is exposed to spillage

seals of hand sink broken, reseal.

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

missing knobs on handle of 3 comp sink, repair

*19 Water & Plumbing in good repair- per code

leak observed coming from plumbing of 3 comp sink, repair.

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

OBSERVED FOOD IN WALK IN COOLER NOT COVERED. cover.

*10 A chemical sanitizer used: contact times criteria

no chemical sanitizer observed to sanitize food contact surfaces. have available at all times.

*14 Gloves single use

employee using metal glove to slice raw meat then goes to hot food sections and stars grabbing utensils with raw juice covered glove. use gloves for single task

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas dirty with soils, blood spills, food debris and grease accumulations must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside RI cooler meat unit rust and oxidize must be replace or repair to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using non approved recycle containers as food containers must be have approved containers as food containers

*34 Outer openings:closing holes, gaps

grocery entry doors front area and side area with frame gaps must be repair or replace doors to avoid pest harboring

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

missing bodily fluids writing procedures /spill kit

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

missing date marking on food containers inside cooler unit must be have date marks to avoid cross contamination

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

food containers without covers or lids must be have lids and covers to hermetical containers to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

dirty food surfaces inside prep meat area must be clean and sanitize to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

grilled chicken 59 F

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

Raw eggs stored above tortillas.

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

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

*36 Cloths in-use for wiping between uses stored

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

*39 Cutting surfaces.

*45 Drying Mops-air dry

*47 Conditions of Permit-in use of food equipment

*03 Food products not maintained at 135øF or above

rice 113'f

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

provide cover/lid for all food containers

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

observed raw eggs and cooked meat

*10 Clean Sight and Touch

provide cleaning or the coolers, prep area

*22 Handlers-Certificate Not On Site

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

cheese, meats

*34 Outer openings:closed,tight-fitting windows

observed front door is open

*36 Cloths in-use for wiping between uses stored

*45Floor, wall, ceiling - Exposed material

fix the damaged tiles on ceiling

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

flors, mexican candy

*02 Cold Hold (41øF/45øF or below)

observed lime, onion, eggs at table with time or temp control

*03 Food products not maintained at 135øF or above

beef stew 114'f

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

provide cover/lid for all food containers

*10 Clean Sight and Touch

provide cleaning for all food containers, entire kitchen, wic, shelves

*45Floor, wall, ceiling - Exposed material

fix the damaged tiles on the ceiling

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

observed raw chicken store next to raw beef

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

provide date marking for all food in coolers

*31 Individual, disposable towels

*34 Outer door: solid,selfclosing,tightfitting

seal open gaps for the back and front door

*41 Food Labeling - Bulk food for self dispensing

bakery flour, seeds, candy

*39 Equip sealed if it is exposed to spillage

between 3 comp and wall

*42 Floors/walls/ceiling/nonfood dirty

clean air vents cooler racks must be cleaned and sanitized

*19 Water & Plumbing in good repair- per code

leak at 3CS faucet

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

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

label all foods

*21 RFSM - Not On Site

expired 2014, renew RFSM

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

label all

*19 Hand sink water temperature below 110'F

Hand wash sink has no hot water supplied at time of inspection.

*10 Clean Sight and Touch

Band saw blade soiled. Feed guard for deli slicer dirty with food debris. Meat grinder still has substantial material in output die.

*45 Unnecessary articles prohibited

Please remove all equipment not related to food processing. Rusty bench grinder on shelf. Multiple reach in coolers not functioning properly.

*18 Equipment and Utensils Multiuse Materials-safe

Rust on hack saw blades

*47 RFSM Certificate - Not Display

Registered Food Service Manager Certificate on display not issued by the City of Dallas. RFSM Certificate on display that is issued by the City of Dallas expired in 2014. Registered Food Service M

*36 Cloths in-use for wiping between uses stored

Moist mop cloths observed on counters. When not in employees hands, mop cloths should be stored in sanitizing solution.

*38 Thawing. under running water criteria - < 4 hours

Meat observed thawing in sink and out on carts and on counters.

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

MOLDED TORTILLAS (1) IN COOLER

*31 Handwashing lavatory - used for other purpose

IN BACK HAND SINK

*10 Clean Sight and Touch

CLEAN DELI SLICER AND MEAT CUTTER

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

IN FREEZER

*24 Food Label- manufacture/packer/distrubtor name

PEPPERS

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

ALL FOOD IN WIC NEEDS TO BE COVERED TO AVOID CONTAMINATION

*32 Maintain in Good Repair

FIX LEAK AT WIC

*29 Thermometer calibrated to ensure accuracy

*21 RFSM - Not On Site