Restaurant Y Tacos El Chino

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

Date mark items in the reach in cooler after 24 hours of being in there ( rice, beans) (pies)

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

provide lid for containers to prevent contamination (tortilla bag on top of the chorizo)

*45 Attachments to walls and ceilings shall be easily cleanable

cannot have cardboard on shelves, on shelves in the RIC

*47 Handwashing signage

provide hand washing sign for restroom for employees

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

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

provide covers/lids for food in RIC (reach in cooler)

*19 Water & Plumbing in good repair- per code

Plumbing not in good repair ( leaky pipe under 3 compartment sink)

*10 Chlorine sanitizer concentration, minimum temp.

not enough sanitizer in bucket (reading 0 ppm, should be at least 50 ppm0

*42 Dirty nonfood contact surfaces

cannot have cardboard on the shelves in RIC, Clean squeeze bottles

*38 Thawing. under running water criteria - water velocity

Observed raw meat thawing at room temperature

*21 RFSM - Not On Site

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water observed at front handsink

*32 Equipment & Utensils withstand repeated warewashin

Do not reuse single use containers daisy sour cream

*33 Rinsing procedures - 3 compartment sink

Observed employee just rinsing dishes after wash procedure

*45 Premises shall be maintained in good repair

Repair the leak at the sink/hand sink (leaking at drain)

*24 Food Labeling- with common name of the food

Label all food squeeze (kitchen

*28 Original cont. of RTE/PHF/Day1= day of opening

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

Interior of ice maker

*31 Individual, disposable towels

*31 Individual, disposable towels

*20 Grease Trap Tickets

*10 Chlorine sanitizer concentration, minimum temp.

Bucket sanitizer solution observed at 10ppm

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

*42 Ventilation hood systems

*36 Cloths in-use for wiping between uses stored

*21 PIC ensures food handlers properly trained

*47 Health permit posted

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

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

*36 Cloths in-use for wiping between uses stored

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

*19 Water & Plumbing in good repair- per code

Repair faucet leak at hand sink

*18 Toxic items labeling-non original container

*44 Trash can provided for papertowel waste

*47 Health permit posted

*39 Equipment in good repair and proper adjustment.

Repair damaged cooler gaskets

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

*20 Grease Trap Tickets

*39 Equipment in good repair and proper adjustment.

Repair cooler gaskets

*31 Handwashing lavatory - used for other purpose

do not dump ice in hand sink

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*35 Hair Restraints effective

Beard nets misisng

*19 One Inch Air Gap

Front ice maker

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

*38 Thawing. under running water criteria - water velocity

*01 Cooling -- within 2 hours, 135-70øF

Cooked meat cooling on the counter at 94.6 degrees

*31 Individual, disposable towels

*19 One Inch Air Gap

*14 When to wash hands after handling soiled equip/utensil

*31 Handwashing lavatory - accessible

*22 Handlers-Certificate Not On Site

*31 Hand sinks: number installed for convenient use

*02 Cold Hold (41øF/45øF or below)

Sour cream at 43.4 degrees

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

*31 Handwashing lavatory - accessible

Kitchen hand sink used to defrost meat

*14 When to wash hands before donning new gloves

*19 One Inch Air Gap

Partially in compliance - The ice bin is in need of an air gao

*35 Hair Restraints effective

Beard restraints needed

*11 Food not re-served after being served or sold to consumer

Re-usage of hot sauce - This is a repeated violation

*28 Date marking commercially prepared of RTE/PHF

Cheese cake etc in the small point of usage refrigerator

*22 Handlers-Certificate Not On Site

*18 Toxic items used according to law

Raid

*31 Individual, disposable towels

*31 Individual, disposable towels

*11 Food not re-served after being served or sold to consumer

Salsa reserved

*19 One Inch Air Gap

Ice maker drain lines needed to drip into the drain at minimum one inch above the drain

*35 Hair Restraints effective

Beard nets missing

*19 One Inch Air Gap

Ice maker drain without an air gap

*40 Reuse of single service articles

*31 Handwashing lavatory - accessible

Cooks hand sink

*45Physical Facilities Floors,Walls,Ceilings

Drop ceiling needed over the drink station and the front preparation area

*20 Grease Trap Tickets

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

*45Physical Facilities Floors,Walls,Ceilings

Pallet used to store the ice maker

*31 Individual, disposable towels

Front hand sink

*22 Handlers-Certificate Not On Site

*11 Food not re-served after being served or sold to consumer

Squirt bottles of hot sauce reserved

*31 Handwashing lavatory - used for other purpose

Hand washing sink must be used only for hand washing purposes. Do not clean/rinse utensils in the hand sink.

*20 Grease Trap Tickets

please provide grease trap tickets/invoices.

*21 RFSM - Not On Site

register as a food service manager with the City of Dallas . This is the second warning. Please obtain your City of Dallas RFSM , by next inspection,to avoid a citation.