Rj Mexican Cuisine

*18 Toxic items storage adjacent to food/utensils

3 CHEMICAL SPRAY BOTTLES OBSERVED STORED IN THE HANDSINK

*31 Hand sinks: number installed for convenient use

HANDSINK IN DISH PIT BEING USED AS A DUMP/RINSE SINK

*32 Damaged Equipment

REPAIR WIC- WIC BEING USED AS DRY STORAGE, EQUIPMENT SHOULD BE OPERATIONAL AND UTILIZED FOR INTENT PURPOSES ONLY. RIC UNDER GRILL NOT WORKING REMOVE SHELF LINERS FROM BOTTOM OF PREP TABLES

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

EMPLOYEES EATING ON PREP TABLE WITH PERSONAL BEVERAGE ON TOP OF CUTTING BOARD.

*45Floor, wall, ceiling - Exposed material

SEAL ALL HANDSINKS AND STATIONARY EQUIPMENT TO THE WALL PROPERLY. PATCH HOLES IN FRP WALLS THROUGHOUT BOH WHERE NEEDED

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

PROVIDE SPLASH GUARDS ON BOTH SIDES OF HAND SINK NEXT TO CLEAN EQUIPMENT SHELVES

*09 Food on display shall be protected from contamination

ENSURE THAT ALL FOOD IS COVERED AND SEALED TO PREVENT CONTAMINATION

*19 Water & Plumbing in good repair- per code

LEAK AT FAUCET HEAD ASSEMBLY AT 3CS

*34 Outer door: solid,selfclosing,tightfitting

TO PREVENT PEST ENTRY

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

*39 Keep utensils handles upright or protected

NOT STORED BETWEEN EQUIPMENT, FOUND 2 KNIVES

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BOTTLES OF SAUCES AND LIQUIDS

*43 Clean vent syst:Intake/exhaust air ducts

VERY DIRTY

*09 Food on display shall be protected from contamination

P0ROVIDE LIDS ON CONTAINERS IN WIC TO AVOID CROSS CONTAMINATION

*19 Water & Plumbing in good repair- per code

LEAK AT COLD WATER FAUCET HEAD

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

GNATS AND FLIES IN BOK

*21 RFSM - Not On Site

PLEASE REGISTER WITH THE CITY OF DALLAS

*31 Handwashing lavatory - used for other purpose

CANT BE USED FOR DUMPING PRODUCTS

*32 Damaged Equipment

PLASTIC LIDS NEED REPLACING

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

MUST BE 6 INCHES OFF THE GROUND

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BEANS IN BULK WHITE CONTAINER

*42 Dirty nonfood contact surfaces

CLEAN INSIDE RIC

*43 Clean vent syst:Intake/exhaust air ducts

THE FILTERS

*47 Handwashing signage

NEEDED AT BAR

*19 Water & Plumbing in good repair- per code

LEAK AT 2 COMP SINK

*21 RFSM - Not On Site

NEEDS TO BE CERTIFIED BY THE COD

*31 Handwashing lavatory - used for other purpose

CANT BE USED TO DUMP COFFEE

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

*39 Soda nozzles and ice bin clean as specified

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS

*32 Damaged Equipment

REPLACE DOOR GASKETS, CLEAN RIC

*35 Jewelry Prohibition

DESIGNATE AN AREA FOR EMPLOYEE ITEMS

*31 Handwashing lavatory - used for other purpose

used for dumping drinks and ice

*36 Cloths in-use for wiping food spills used for no other purpose

cant be used under cutting boards

*45Physical Facilities Floors,Walls,Ceilings

holes in the wall sealed with mesh material.

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

knives must be stored in appropriate place when not in use.

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

sauce in the WIC must be covered at all times on bulk.

*02 Cold Hold (41øF/45øF or below)

GUAC AT 50F AND PICO AT 52F

*34 Pest Control

NOTICED GNATS

*20 Grease Trap Tickets

GREASE TRAP IS BEHIND AS OF 01/20/2020

*02 Cold Hold (41øF/45øF or below)

SEE MEASURED OBSERVATIONS

*12 Report Sickness

EMPLOYEE AGREEMENT (PROVIDED)

*21 Outfitter-Certified Food Manager

EXPIRED

*22 Handlers-Certificate Not On Site

OBTAIN

*31 No soap at handsink

BAR HAND SINK

*32 Equipment and Utensils Multiuse Materials durable

GASKETS NEED REPLACING

*39 Store all equipment & utensil covered or inverted

KNIVES

*41 Food Labeling - Bulk Food w/ Card or Sign

BOTTLES OF SAUCES

*42 Dirty nonfood contact surfaces

VENTS

*45Physical Facilities Floors,Walls,Ceilings

FLOORS NEED REPAIR, OPENINGS AND CRACKS IN THE CEILING

*47 Handwashing signage

*29 Food thermometers provided and accessible

INSIDE BEER COOLER, STORING TCS PRODUCTS

*21 RFSM - Not On Site

EXPIRED

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

ITEMS IN COOLER PAST USE BY DATE (7/23)

*02 Cold Hold (41øF/45øF or below)

SALSA 46 DEGREE F, CREAM 52 DEGREE F, CHORIZO 50 DEGREE F

*39 Equipment in good repair and proper adjustment.

RIC AMBIENT TEMP 50 DEGREE F

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

MOLDED BERRIES IN WIC

*47 Handwashing signage

AT ALL HAND SINKS

*18 Toxic items storage adjacent to food/utensils

*42 Nonfood-contact surfaces material

*32 Maintain in Good Repair

*21 RFSM - Not On Site

*32 Maintain in Good Repair

broken gaskets

* 21 RFSM notify 10 days & replacement in 45 days

3/5/18

*42 Dirty nonfood contact surfaces

dirty gaskets

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

expired milk

*43 Clean vent syst:Intake/exhaust air ducts

dirty fan cover in reach in cooler

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

*42 Dirty nonfood contact surfaces

dirty gaskets

*32 Damaged Equipment

broken gaskets

*02 Cold Hold (41øF/45øF or below)

sour cream 49f

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

*42 Dirty nonfood contact surfaces

dirty gasket

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

un-marked "chiles rellenos", beef, and chicken in cooler

* 21 RFSM notify 10 days & replacement in 45 days

*32 Damaged Equipment

broken gasket

*43 Clean vent syst:Intake/exhaust air ducts

*36 Cloths in-use for wiping between uses stored

*10 Q.A. PPM - follow manufacturer's direction

low sanitizer levels

*29 Warewashing machines thermometer in F.rinse tank

Warewashing machine not showing any temperature change for wash and final rinse. Repairman on site at time of inspection.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

No test strips for chlorine sanitizer available at time of inspection. Please provide testing strips.

*45Floor, wall, ceiling - Exposed material

Exposed ceiling above produce walk in cooler

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

Dented cans in storage area (4+)

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

Raw peeled shrimp stored over cut bell peppers and squash. Also raw beef should not be stored beside raw poultry. Please move beef over raw poultry.