RESTAURANT RAUL.

RI cooler at 51F must be maintain at 40 F or below to maintain proper food temperature

cooler units broken and warmers not working at front service area must be replace or repair to proper condition RI cooler front area leaking water must be replace or repair to proper condition

missing food labeling on all food containers must be have labels on all food containers in all areas

WI cooler unit dirty with mold , stagnant water and soils accumulations must be clean to avoid cross contamination plastic curtain dirty mold inside WI cooler unit must be clean to avoid contaminat

vent hood dirty with grease drippings and soils accumulations must be clean to avoid cross contamination

floors inside WI cooler dirty with soils, mold and stagnant water must be clean to avoid cross contamination

floors inside WI cooler with rough and cracks surfaces must be replace or repair with smooth surfaces and easy to clean ceiling in different areas detach from frame or rib holders must be replac

missing date marking on all food containers must be have date marks on all food containers

food containers without covers or lids on all areas must be have covers or lids to avoid cross contamination

bare hands contact with RTE foods during inspection must be wash hands and use gloves when handling RTE foods to avoid employee contamination

missing sanitizing solutions in all areas sanitizer bucket at 100 ppm chlorine concentration 3c sink at 50 ppm chlorine concentration must be have it during operational hours

cooler units not working on meat market area 51 F must be maintain a proper temperature of 40 F or below

grounding meat equipment on top of raw meat must be dispose and clean equipment to avoid chemical and cross contamination by foreign elements

hermetic containers covers dirty with grease accumulations, food debris and soils deposits must be clean to avoid cross contamination

missing bodily fluids writing procedures /spill kit.

missing employee health policies and procedures

food containers without covers or lids on all areas food containers must be covered or have lids to avoid cross contamination

missing labels on food containers in all areas must be labeling food containers in all areas

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

meat in sauce 108 F rice 132 F and beans 108 F food must be be have proper temperature of 135 F or above on service line

ceiling tiles broken by water leaks on all areas must be replace and repair ceiling to avoid cross contamination

zero concentration of sanitizing solution at ware washing machine must be at 50 ppm chlorine concentration

raw eggs store above tortillas packages must be stored raw and cooked food separated

missing labels on bulk containers must be have labels on food containers

coffee cup on top of food surfaces avoid cross contamination

missing date marks on food containers must be have date marks on food containers

grilled chicken 59 F , soup 56 F, must be 40 F or below

premises must be maintained and clean must be have regular schedule or frequency cleaning

missing labels on food containers inside WIC unit must be have labels all food containers

containers in back area dirty with soils and grease accumulations

missing covers or lids on food containers in all areas must be protect all food containers with lids and covers on all areas

missing labels in food containers on all areas must be label food containers on all areas

missing food handler cards must be have food handler cards

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

missing sanitizing solutions on all areas must be have sanitizer buckets and set up 3c sink 100 ppm chlorine concentration on sanitizer buckets 50 ppm chlorine concentration on 3c sink

missing writing employee health policies

missing body fluids clean up procedures / spill kit

missing blue lights on all areas must be have blue lights in all areas

cooking equipment dirty with soils and grease deposits must be clean to avoid cross contamination

expired date marking on food containers inside cooler units must be discard expired dates food containers to avoid cross contamination

mixed raw food containers with cooked containers inside cooler units must be separate raw food containers from CTS food containers

all equipment must be sanitize after cleaning

rice 113'f

observed no lid/cover for all food containers in wic- repeat violation ->issued citation

observed raw eggs and cooked meat store next to each other

provide cleaning for the coolers, prep area

cheeses, meats in wic - repeat violation -> issue citation

observed front door is open

all flour contaiers

fixed the damaged tiles on the ceiling

rice: 113'f

provide cover and lid for all food containers

observed front door is open

observed raw eggs and cooked meat store next to each other

provide cleaning for the coolers, prep area

cheeses, meats

all flours containers, mexican snack

fix the damaged tiles on the ceiling

stored on 3 comp

seal 3 comp sink

clean kitchen equipment

must renew

Ceiling not easily cleanable.

Plastic basket used to scoop tortilla chips. Tongs resting on cooked fajita meat with handles on meat.

Multiple non-orginal containers containing spiced in back storage area lacking labels.

Bottle of opened Pepto Bismal stored above other foods in walk in cooler.

pot containing dirty mop cloths stored in hand wash sink.

Multiple items in walk in cooler stored without covering.

French fry cutter in storage area shows food debris still on it.

Cabbage in walk in cooler cut with dark spots.

Some shelving in back kitchen shows signs of wear and rust.

Florescent lighting above service counter not shielded.

NO DATES ON ANY FOOD ITEMS IN WIC

FOOD ITEMS IN WIC NEED TO BE COVERED

REGISTER WITH THE CITY OF DALLAS

ITEMS IN BACK HAND SINK

SALSA 47, PICO 47 DEGREE F

FIX LEAK AT HAND SINK AND INSIDE WIC

IN WIC NEED PROBE THERMOMETER

CLEAN WALLS BY MICROWAVE

AMMONIA STORED NEXT TO FOOD EQUIPMENT

ALL SINGLE SERVICE ITEMS, TO GO PLATES

HAND SINK USED FOR TOWELS

ALL FOOD IN WIC

RAW EGGS OVER VEGETABLE IN COOLER

AT FRONT HAND SINK

IN WIC

IN WIC

NO TOWELS UNDER CUTTING BOARD

PICO 51 DEGREE F, SALSA 47 DEGREE F RAW EGGS AT ROOM TEMP