Restaurante & Panaderia Latina

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

Raw meat observed over ready-to-eat food in

*18 Toxic items labeling-non original container

Label non-original chemical spray bottles

*28 Date marking commercially prepared RTE/ TCS food

Date mark all commercially made products if they last/opened & remain in kitchen for 24 hrs or more

*34 Remove dead/trapped pests

Clean all dead pest from kitchen & equipment

*32 Equipment and Utensils Multiuse Materials durable

Replace oxidized can opener blade or get new can opener

*39 Cutting surfaces.

Replace worn cutting boards

*42 Dirty nonfood contact surfaces

Clean racks in dry storage

*45Physical Facilities Floors,Walls,Ceilings

Patch hole on base boards of bakery side

*10 Clean Sight and Touch

Can opener blade observed dirty

*14 When to wash hands before donning new gloves

Multiple employees seen changing/putting on new gloves without washing hands

*18 Toxic items labeling-non original container

Label non original chemical spray bottles with contents

*21 RFSM - Not On Site

No food manager on site

*22 Accredited food handler certificate - 60 days

All food handler certificates expired

*32 Equipment and Utensils Multiuse Materials durable

Replace oxidized can opener blade

*33 Rinsing procedures - 3 compartment sink

Rinsing procedures incorrect>must first wash with soap and water then rinse then sanitize

*34 Remove dead/trapped pests

Saw evidence of pest>dead roaches on equipment

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Any food opened with can opener exposed to contamination

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Do not store/use bowls as scoops in bulk ingredients

*42 Floors/walls/ceiling/nonfood dirty

Clean food debris/waste on floor throughout kitchen

*45Physical Facilities Floors,Walls,Ceilings

Fox broken floor tiles

*20 Grease Trap Tickets

No current liquid waste manifest

*21 RFSM - Not On Site

No food manager on site

*22 Accredited food handler certificate - 60 days

Only one employee has current food handler certificate

*24 Food packaged in a establishment, shall be labeled as specified in law

Label any food that is package(d) & meant for sale

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

Date marking inaccurate/must reflect dates that they/food was prepared

*32 Equipment & Utensils resistant pit,chip, crazing

Replace can opener bade

*34 Controlling pests. Eliminating harborage conditions

Eliminate all harboring conditions in establishment

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

Cover all foods kept in coolers

*42 Dirty nonfood contact surfaces

Clean food debris in coolers

*45Physical Facilities Floors,Walls,Ceilings

Fix base boards in kitchen

*21 RFSM - Not On Site

No RFSM on site

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

For any food kept for more than 24 hrs must have date in which it was prepared

*32 Nonfood surfaces-design to be cleaned easily

Remove any plastic covering from equipment

*34 Outer door: solid,selfclosing,tightfitting

Fix gaps in rear exits

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

Properly cover/seal bulk ingredients in dry storage

*39 Equipment in good repair and proper adjustment.

Fix door to reach-in cooler

*42 Dirty nonfood contact surfaces

Clean interior of all coolers

*45 Premises shall be maintained in good repair

Replace ceiling tiles in dining area

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

Properly store personal drink-front wait station

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

All RTE stored inside RIC-must be date marked

*03 Food products not maintained at 135øF or above

Refried beans observed out at room temperature at 87 F must reheat to 165 F

*39 Cutting surfaces.

Replace damage cutting boards

*45 Premises shall be maintained in good repair

Walls observed not in good repair throughout

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

No hot water observed at hand sink

*42 Dirty nonfood contact surfaces

Clean exterior of surfaces throughout the bakery area

*32 Approved Food Contact Equip.

Use food grade containers and not reused icing containers to store food inside of them

*18 Toxic items storage adjacent to food/utensils

Chemical store by food and not not labeled

*41 Food Labeling - Bulk food for self dispensing

Food for self service must be labeled-need license

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

Container of lemon/lime observed

*47 OTHER VIOLATIONS

Clean and organize storage area-bakery

*24 Food Labeling- with common name of the food

missing proper labeling on food packages must be have proper labeling on food packages

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

drainage receptacles dirty with food debris and soils accumulations must be clean to avoid contamination and pest harboring

*43 Ventilation hood systems, adequacy

vent hood broken release oils to floor must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

*34 Outer openings:closing holes, gaps

exit back door with frame gaps and holes must be replace or repair weather strip to eliminate pest

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

sanitizer buckets at floor level must be out the floor level

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

dirty and soiled sanitizing solution at sanitizer buckets use clear and clean sanitizing solution once the sanitizing is dirty or heavy soiled by use

*43 Light bulbs, light shields provided

broken light shields at kitchen area must be replace or repair to proper condition lights not working properly at kitchen area must be replace or repair to proper condition

*21 RFSM - Not On Site

RFSM no on site must be have a PIC during operational hours

*47 Handler-Certificate Not on site

missing food handler cards on site must be have current food handler cards on site

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils and grease accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

*31 No soap at handsink

missing soap at hand sinks in back areas must be have soap during operational hours

*43 Light bulbs, light shields provided

lights and shields broken at back area must be repair or replace to avoid chemical contamination

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

sanitizer bucket at floor level sanitizer bucket must be 6 inches out the floor level

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with food debris, soils and grease accumulations must be clean and sanitize to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers must be use approved containers as food containers

*47 RFSM Certificate - Not Display

missing RFSM certification display must be have FSM registered with the city

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

missing date marking on bread and frozen packages in all areas must be have date marks on all food containers in all areas

*24 Food Labeling- with common name of the food

missing food labeling on food containers in different areas must be label all food containers in all areas

*31 No soap at handsink

hand sink without hand soap at bakery area must be have soap in all hand sinks to avoid employee contamination

*21 PIC ensures food handlers properly trained

missing current food handler cards on site must be have current food handler cards on site

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*29 Sanitizing solutions, testing devices

missing sanitizing solutions in all areas: 3c sink 50 ppm chlorine concentration sanitizer buckets at 100 ppm chlorine concentration

*45 Clean facilities as often as necessary.

PIC must be ensure equipment and premises are clean during operational hours or when contamination is observed

*18 Equipment and Utensils Multiuse Materials-safe

using trash bags as covers on prepared bread pans on racks must be use proper covers approved material to avoid chemical contamination

*42 Floors/walls/ceiling/nonfood dirty

floors inside kitchen preparation area dirty with grease and soils accumulations must be clean to avoid contamination use as public hazard control

*34 Devices to stun/electrocute flying insects

blue lights in all areas not working blue lights must be replace or repair to avoid pest harboring

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

buckets with towels at floor level PIC must be maintain sanitizer buckets out floor level must be add sanitizing solution at water bucket to clean and maintain sanitation

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers inside cooler units must be use approved containers as food containers in all areas to avoid chemical contamination

*10 Sanitization after Cleaning

missing sanitizing solutions in all areas sanitizing solution must be at: 50 ppm chlorine concentration at 3 c sinks in all areas 100 ppm chlorine concentration at sanitizer buckets

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

missing date marking on all bread bags and food containers inside cooler units must be date mark food containers in all areas to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*39 Equipment in good repair and proper adjustment.

cooler units with rust and oxidize shelving must be replace or repair to avoid cross contamination cooler units broken gaskets and not maintain food temperatures 46 F must be replace or repair t

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils, dust and grease accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit must be have writing procedures on site

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetical containers at dry food storage area dirty with water, soils and grease accumulations must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

loose floor tiles and broken in all areas must be replace or repair to proper condition to avoid contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

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

observed raw eggs, raw meat above coleslaw, cooked meat

*22 Handlers-Certificate Not On Site

all employees who work with food must have food handle card

*42 Nonfood-contact surfaces material

no towel allow under the utensils

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

raw crab above salsa, salad

*10 Clean Sight and Touch

provide cleaning for the cooler, freezer, prep area

*18 Chemical sanitizer generated onsite, chemical criteria

set u sanitizer bucket

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

observed oil box,onion, drinks on the the floor

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

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

Raw eggs, meat, soup store together

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

basket on food

*10 Clean Sight and Touch

provide cleaning for the freezer

*18 Toxic items stored above food/utensils

food containers and Chemical store together

*29 Sanitizing solutions, testing devices

provide sanitizer test Strip

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*39 Utensils, single serve items 6 inches off - floor

Pots stored on floor near three compartment sink.

*45 Unnecessary articles prohibited

Power tools (Drill and tape measure) and other equipment stored in dry storage area (former walk in cooler).

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

Raw bacon and stored in back reach in cooler over containers of ready to eat shredded cabbage.

*02 Cold Hold (41øF/45øF or below)

Food in prep area stored on ice not at proper temperatures. Shredded cabbage 50.3°F and shredded cheese 54.7°F are not cold enough. If using ice as a cooling medium, please ensure containers are

*10 Clean Sight and Touch

Can opener blade dirty.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificate posted does not match RFSM on site. Please acquire additional City of Dallas issued RFSM certificates so that they match management on site.

*18 Toxic items stored above food/utensils

Hand soap stored on shelf above where utensils stored.

*43 Light bulbs, light shields provided

Some florescent lighting in kitchen missing sleeves.

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES HANDLING FOOD

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

RAW CHICKEN OVER SALSA IN FRONT COOLER

*43 Light 20 foot : Reach-in cooler

ALL RICS

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

*21 RFSM - Not On Site

REGISTER

*02 Cold Hold (41øF/45øF or below)

CREMA 52 DEGREE F, CHEESE 52 DEGREE F

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

PLANTAINS ONFLOOR

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

WRAPPINGS ON FOOD PRODUCT IN DEEP FREEZER

*02 Cold Hold (41øF/45øF or below)

COLE SLAW 46 (DEGREE F)

*31 Individual, disposable towels

*21 RFSM - Not On Site

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

FOOD PAST 7 DAYS (CHICHARRON USE BY 1/22)

*29 Food thermometers provided and accessible

INSIDE COOLER

*47 Handwashing signage

HAND WASH SIGN IN BAKERY AREA

*39 Utensils, single serve items 6 inches off - floor

CLEAN DISHES STORED ON FLOOR

*44 Trash can provided for papertowel waste

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

RAW BEEF OVER TAMALES