Rivera Restaurant

*10 Sanitization after Cleaning

equipment and utensils must be sanitize during operational hours

*39 Cooking equipment free of encrusted grease

small fryer dirty with encrusted grease must be clean to avoid cross contamination

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

drainage receptacles dirty with food debris and soils residues must be clean to avoid contamination

*29 Sanitizing solutions, testing devices

missing sanitizing solutions sanitizer bucket 100 ppm chlorine solution 3c sink sanitizing solution 50 ppm chlorine solution

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*43 Clean vent syst:Intake/exhaust air ducts

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

*06 Discard TCS if date marked exceeds temp & time

expired meat dates at cooler units / must be discard

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

use thank you bags as food containers

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

missing proper date marking must be have date mark on all food containers

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

missing proper labeling food containers

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

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

cooler unit dirty outside and inside with debris and food contamination must be clean contamination during operational hours

*35 Outer Clothing, Clean Condition

must be use proper clothing to avoid food contamination

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

must be have the correct date marking

*29 Sanitizing solutions, testing devices

missing sanitizing solutions must be have sanitizing solutions during operational hours

*45 Clean facilities as often as necessary.

Accumulation of food debris and contamination behind floors equipment and floors in all areas must be clean all floors in all areas to avoid contamination

*39 Store equipment & utensils in a clean, dry place

fryer machine non used and dirty must be store non used equipment clean and dry place to avoid contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must provide working thermometers

*31 Individual, disposable towels

not towels at dispenser must be provide paper towels

*24 Food Labeling- with common name of the food

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

use of thank you bags as food containers must use clear plastic bags

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

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

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS WITHIN THE LAST 9O DAYS

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREP STAFF

*28 Date marking commercially prepared of RTE/PHF

SEVERAL UNLABELED COOKED FOODS IN A REACH IN COOLER

*35 Hair Restraints effective

NO HAIR RESTRAINTS BEING WORN BY THE KITCHEN STAFF

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*34 Insect control:prevent dead insects from food

FLIES OBSERVED

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

CELL PHONE ON CUTTING BOARD

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

*21 RFSM - Not On Site

EXPIRED REGISTER WITH THE CITY

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

RAW BEEF OVER CHEESE

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

*43 Light bulbs, light shields provided

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS BY HANDSINK