RESTAURANTE & PANADERIA LATINA.

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

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

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

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

sanitizer buckets at floor level must be out the floor level

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

missing employee health policies and procedures

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

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

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

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

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

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

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

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

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

missing writing employee health policies

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

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

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

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

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

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

observed raw eggs, raw meat above coleslaw, cooked meat

all employees who work with food must have food handle card

no towel allow under the utensils

raw crab above salsa, salad

provide cleaning for the cooler, freezer, prep area

set u sanitizer bucket

observed oil box,onion, drinks on the the floor

Raw eggs, meat, soup store together

basket on food

provide cleaning for the freezer

food containers and Chemical store together

provide sanitizer test Strip

Pots stored on floor near three compartment sink.

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

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

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

Can opener blade dirty.

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.

Hand soap stored on shelf above where utensils stored.

Some florescent lighting in kitchen missing sleeves.

ALL EMPLOYEES HANDLING FOOD

RAW CHICKEN OVER SALSA IN FRONT COOLER

ALL RICS

REGISTER

CREMA 52 DEGREE F, CHEESE 52 DEGREE F

PLANTAINS ONFLOOR

WRAPPINGS ON FOOD PRODUCT IN DEEP FREEZER

COLE SLAW 46 (DEGREE F)

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

INSIDE COOLER

HAND WASH SIGN IN BAKERY AREA

CLEAN DISHES STORED ON FLOOR

RAW BEEF OVER TAMALES