Sabor a LA Mexicana

*03 Food products not maintained at 135øF or above

Meats on Grill not all at 135 F

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

Raw shrimp over chiles rellenos

*22 Accredited food handler certificate - 60 days

Food handler certificates expired

*18 Toxic items labeling-non original container

Label all non original chemical spray bottles w/contents

*24 Food Labeling- with common name of the food

Label squeeze bottles w/ contents

*29 Cold/hot hold unit thermometer easily viewable

Place thermometer in drink cooler w/salsas

*32 Equipment and Utensils Multiuse Materials durable

Replace rusted wire racks in walk-in cooler

*34 Remove dead/trapped pests

Dead roaches observed in bucket of water by reach-in freezer

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

Ensure all foods are properly covered in walk-in cooler & dry storage

*39 Store all equipment & utensil covered or inverted

Invert or cover all pans so that nothing falls in them

*40 Reuse of single service articles

Do not use single use items as scoops

*42 Dirty nonfood contact surfaces

Clean food debris on wire racks in walk-in cooler

*45 Premises shall be maintained in good repair

Fix/look into solution for leaking cooling unit in walk-in cooler

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

Must reheat foods to 165 F within 2 hrs

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

Raw foods/meats not in correct order>observed chicken over pork

*18 Restricted use pesticides

Do not use/store unapproved pesticides in establishment

*29 Food thermometers--small diameter probe

Provide probe thermometer to check hot foods

*32 Equipment & Utensils smooth easily cleanable

Ensure all equipment has smooth edges/cuts

*34 Remove dead/trapped pests

Remove all dead pest

*39 Store equipment & utensils - avoid contamination

Do not store knives where they will be exposed to contaminants>knives of (on) rack w/roach droppings

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler

*20 Grease Trap Tickets

No current grease trap ticket

*32 Nonfood surfaces-design to be cleaned easily

Remove all plastic from interior of reach-in cooler

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

When thawing keep meat in running water>talk to distributer to give smaller portions to avoid having full box of meat

*42 Dirty nonfood contact surfaces

Clean grease build-up on shelf by flat top

*47 RFSM Certificate - Not Display

RFSM not posted

*14 When to wash hands before donning new gloves

Must wash hands when donning/putting on new gloves

*19 Plumbing System Construction

Broken pipe at hand sink

*20 Grease Trap Tickets

No current grease trap manifest

*21 Outfitter-Certified Food Manager

Must register food manager certificate with City of Dallas immediately

*24 Food Labeling- with common name of the food

Label squeeze bottle with their contents

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

Dispose of any food past date or accurately label them

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

Provide chlorine test strips to test concentration of sanitizer solution

*31 Handwashing lavatory - used for other purpose

Do not store anything in hand sink

*32 Equipment and Utensils without smooth welds

Ensure that all welds/cuts in equipment are smooth

*34 Pest control-routine inspections for

extensive evidence of roaches observed>potential infestation contact pest control company

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Do not store food in pots/containers on floor

*38 Thawing. under running water criteria -thawed RTE <41F

When thawing food/meat do it under running water

*42 Dirty nonfood contact surfaces

Clean built up grease around vent hood (shelves)

*45 Premises shall be maintained in good repair

Re-seal/re-adjust hand sink by 3-compartment sink

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

Concentration of sanitizer bucket was observed at 0 ppm QA

*15 Bare hands contact with ready-to-eat foods

Observed bare hand contact with ready-to-eat food

*21 RFSM - Not On Site

No RFSM on site-expired

*24 Food Labeling- with common name of the food

Must label squeeze bottles in kitchen (oil & water) as well as salsa bottles for customers

*31 Handwashing lavatory - used for other purpose

Hand sink hand (had) dishes stored in it, do not store items at hand sink

*32 Equipment & Utensils smooth easily cleanable

Remove plastic in reach-in cooler to allow it to be easily cleaned

*34 Pest control-routine inspections for

Pest (flies & cockroaches) seen during inspection

*36 Cloths in-use for wiping between uses stored

Maintain wiping cloths in sanitizer solution in between uses

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

Keep food-containers with food/food items at least 6" off the floor

*39 Equipment in good repair and proper adjustment.

Proper adkust/fix vent hood(missing panels, not in good repair

*42 Floors/walls/ceiling/nonfood dirty

Clean walls and floors of any built-up grease or food debris

*45 Premises shall be maintained in good repair

Fix leak in roof

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils and grease accumulations - all areas - must be clean to avoid cross contaminations

*43 Ventilation systems:no public health hazard

vent hood dirty with soils and grease accumulations vent hood must not create unlawful discharges

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

food containers inside cooler units with out covers or lids must be have cover or lids to avoid cross contamination

*14 When to wash hands before donning new gloves

employee not washing hands after change tasks must be washing hands during food preparation

*43 Ventilation hood-prevent grease dripping

vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination

*47 Handler-Certificate Not on site

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

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

missing date marks on food containers inside cooler units at prep area must be date marking food containers in all areas in all areas

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination walls at vent hood area dirty with grease and soils accumulations must be clean when contaminations is

*10 Sanitization after Cleaning

PIC must be ensure sanitize food surfaces during operational hours

*29 Sanitizing solutions, testing devices

missing test strips on site must be have test trips to verified chemical concentration missing setup sanitizer buckets in all areas must be have setup sanitizer buckets at: 100 ppm chlorine conc

*34 Pest control-routine inspections for

missing pest control ticket on site must be have pest control ticket on site

*47 Handler-Certificate Not on site

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

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soils, spills, drippings, litter and grease accumulations must be clean to avoid cross contamination

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

food containers with lids or covers inside cooler units must be cover all food containers to avoid cross contamination

*24 Food Labeling- with common name of the food

food containers without labels in all areas must be have food labels in all areas to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

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

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

fly activity observed during inspection must be contact pest management to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

premises must be maintain clean during operational hours to avoid cross contamination

*15 Bare hands contact with ready-to-eat foods

using bare hand contact with RTE foods must be use gloves during operational hours to avoid cross contamination by hands

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and grease accumulations must be clean and sanitize to avoid cross contamination

*47 RFSM Certificate - Not Display

missing current RFSM certificate must be have FSM registered with the city

*29 Sanitizing solutions, testing devices

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

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

*10 Equipment and Utensils Cleaning-contamination

equipment and food surfaces dirty with soils and grease deposits must be clean and sanitize during operational hours

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

missing employee health policies and procedures

*39 Equipment in good repair and proper adjustment.

doors at RI cooler broken shelving rust and oxidize must be replace or repair to proper condition

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

water leaks at pump condensation line must be repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

*22 Handlers-Certificate Not On Site

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

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceilings dirty with spills soils, food debris and grease accumulations must be clean to avoid cros contamination

*20 Grease Trap Tickets

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

*21 RFSM - Not On Site

RFSM not on site must be have a RFSM on site during operational hours

*34 Pest control-routine inspections for

missing current pest control must be have current pest control

*45 First Aid

missing first aid kit must be have first aid kit

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hand sinks without hot water must be have hand sinks with minimum 110 F hot water to avoid employee -cross contamination

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

fly activity observed must be contact pest control to eliminate pest

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

missing writing employee health policies

*29 Sanitizing solutions, testing devices

missing sanitizing solutions 3c sink 50 ppm chlorine concentration sanitizer buckets 100 ppm chlorine concentration missing chlorine test strips must be have chlorine test strips

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

missing bodily fluids writing procedures /spill kit

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

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

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hot water leak at hand sink kitchen area must be repair to proper condition to avoid cross contamination

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

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

*39 Cooking equipment free of encrusted grease

cooking equipment and utensils encrusted with grease accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils, litter and grease accumulations must be clean to avoid cross contamination walls dirty with spills and drippings must be clean to avoid cross contaminati

*10 Equipment and Utensils Cleaning-contamination

equipment inside and outside on all areas are dirty with spills, food debris and soils accumulations must be clean and sanitize to avoid cross contamination food containers at food dry area dirty w

*20 Grease Trap Tickets

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

*39 Equipment in good repair and proper adjustment.

gaskets broken on cooler units must be replace or repair to maintain food temperature required by law prep tables shelving rust and oxidize must be replace or repair to proper condition shelvi

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

using non approved containers as food containers PIC must be ensure employees use approved containers with lids or covers to keep food from cross contamination

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*24 Food Labeling- with common name of the food

missing food labels on all food containers must be label all food containers with common names

*29 Sanitizing solutions, testing devices

missing sanitizing solutions must be have: 100 ppm chlorine concentration at sanitizer bucket 50 ppm chlorine concentration at 3c sink missing test strips must be have test strips

*39 Cooking equipment free of encrusted grease

encrusted grease deposits on equipment and utensils cooking equipment and utensils must be clean to avoid cross contamination

*31 Individual, disposable towels

missing individual towels on hand sinks must be have individual towels to avoid contamination

*14 Maintain hands, arms clean

employees don't using hand sinks to wash hands PIC must b e ensure proper hand wash for all employees during operational hours

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

PIC must be ensure that all equipment is sanitize during operational hours

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

eggs and raw food at top shelving inside cooler units must be have proper separation of raw and RTE foods inside cooler units

*18 Toxic items storage adjacent to food/utensils

chemicals containers adjacent to food containers must be separate or remove from area and have proper storage to avoid chemical contamination

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*43 Ventilation hood-prevent grease dripping

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

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

missing writing employee health policies

*20 Grease Trap Tickets

missing grease trap ticket

*45 Premises free of litter

external premises dirty with litter and debris must be clean to maintain proper conditions

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

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*42 Floors/walls/ceiling/nonfood dirty

floors dirty on prep area must be clean all floors to avoid contamination

*34 Pest control-routine inspections for

missing pest control ticket

*47 RFSM Certificate - Not Display

missing RFSM certificates must be have FSM registered with the city

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

missing some date marking on food containers in all areas must be have date marking on all food containers in all areas

*34 Outer openings:closing holes, gaps

separation gaps at ceiling and holes must be repair to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

recycle non approved containers as food containers must be use commercial approved containers to avoid chemical contamination

*43 Clean vent syst:Intake/exhaust air ducts

vent hood old grease dripping must be clean to avoid cross contamination use as public hazard control

*10 Sanitization after Cleaning

missing sanitizing solutions sanitizer bucket 50 ppm Chlorine 3c sink sanitizing solution 50 ppm Chlorine

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

missing date marking food containers inside cooler units must had date marking

*22 Handlers-Certificate Not On Site

missing food handler cards

*24 Food Labeling- with common name of the food

missing label in all food containers must be label in all food containers inside cooler units

*43 Light bulbs, light shields provided

light bulbs broken must be repair or replace light shields must be replace and clean

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with debris and contamination must be clean inside and outside the cooler units

*45 Premises shall be maintained in good repair

walls ceiling and floors soiled encrusted must be clean and repair walls, ceiling and floors

*18 Equipment and Utensils Multiuse Materials-safe

not approved use of thank you bags as containers must use SNF approved containers

*34 Pest control-routine inspections for

missing pest control ticket

*47 RFSM Certificate - Not Display

missing RFSM certification must be Registered with the city PIC should be available at all times during operational hours

*39 Equipment in good repair and proper adjustment.

cooler units inside kitchen doors failing closed need a clip to closed must be repair and adjusted properly

*10 Clean Sight and Touch

REMOVE WATER FROM THE FRONT REACH IN COOLER

*29 Cold/hot hold unit thermometer easily viewable

REPLACE THE BROKEN THERMOMETER IN THE REACH IN COOLER (NEAR GRILL)

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FRUIT FLIES AND FLIES OBSERVED

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

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

STORE ALL FOODS SIX INCHES OFF OF THE FLOOR AT ALL TIMES

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB (VENT HOOD)

*47 Health permit posted

PROVIDE A NEW CITY OF DALLAS HEALTH PERMIT (FOOD ESTABLISHMENT PERMIT)

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

MOLDED LETTUCE IN THE REACH IN COOLER

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

RAW CHICKEN ABOVE RAW BEEF (IN THE REACH IN COOLER)

*10 Clean Sight and Touch

CLEAN THE BOTTOM OF THE REACH IN COOLER (VISIBLE BLOOD)

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

*24 Food Labeling- with common name of the food

SEVERAL UNLABELED BULK FOOD CONTAINERS

*28 Date marking commercially prepared of RTE/PHF

EXPIRED SMOOTHIE MIX COOKED MEAT NOT DATE MARKED

*31 Handwashing lavatory - used for other purpose

HAND SINK BLOCKED

*32 Damaged Equipment

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

OPEN PERSONAL DRINKS IN THE KITCHEN

*34 Insect control:prevent dead insects from food

FLIES PRESENT

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

CELL PHONES ON CUTTING BOARDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SOILED FLOOR DRAINS

*45 Premises shall be maintained in good repair

COVER INTAKE VENT IN THE RESTROOM

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT AND BOWL IN THE RESTROOM

*47 Health permit posted

NO CITY OF DALLAS PERMIT ON SITE

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

OBSERVED A CONTAINER OF MEAT RESTING ATOP THE TRASH CAN

*42 Floors/walls/ceiling/nonfood dirty

FLOORS OF THE ESTABLISHMENT ARE DIRTY AND SOILED

*43 Light bulbs, light shields provided

REPLACE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD

*32 Damaged Equipment

BROKEN GASKETS ON THE FRONT REACH IN REFRIGERATOR

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT OF THE EMPLOYEE RESTROOM (VISIBLE FECAL SPOTS)

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

CLEAN THE BOTTOM OF THE REACH IN REFRIGERATOR

*31 Handwashing lavatory - accessible

ONE OF THE HAND SINKS IN THE ESTABLISHMENT IS BLOCKED (A LARGE CONTAINER OF CILANTRO IS RESTING ON TOP OF THE HAND SINK)

*34 Insect control:prevent dead insects from food

SEVERAL FLIES FLYING AROUND THE ESTABLISHMENT