San Gallitos Mexican Restuarant

*45Physical Facilities Floors,Walls,Ceilings

dust accumulation on the ceiling

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine in the dishwasher

*03 Food products not maintained at 135øF or above

refried beans-111 degrees F; beef-121 degrees F; pork-111 degrees F; beef tongue-111 degrees F

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers inside the walk in cooler

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

bag of onions on the floor of the kitchen area where the three compartment sink is

*31 Handwashing lavatory - used for other purpose

food stored inside a designated hand wash sink

*35 Hair Restraints effective

*10 Chlorine sanitizer concentration, minimum temp.

have the dishwasher checked by a technician-no chlorine is observed

*02 Cold Hold (41øF/45øF or below)

peaches-sliced-52 degrees F

*31 Individual, disposable towels

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

*03 Food products not maintained at 135øF or above

fish and mojarra frita- 115 degrees F

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

*36 Cloths in-use for wiping between uses stored

store in a sanitizer bucket when not in use

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

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

no chlorine detected in the warewash machine

*31 No soap at handsink

replenish every hand sink soap dispenser

*47 Conditions of Permit-in use of food equipment

*24 Food Labeling- with common name of the food

*03 Food products not maintained at 135øF or above

tilapia fish measured at 108 degrees F; fried shrimp measured at 120 degrees F

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

FLIES

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*29 Cold/hot hold unit thermometer easily viewable

WALK IN FREEZER

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

NO DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEE BEVERAGE ON FOOD PREP. TABLE AND COOLER

*01 Cooling -- total 6 hours, 135-41øF

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ICE MAHCINE AND DISHWASHING MACHINE

*31 Hand sinks: number installed for convenient use

INSTALL HAND SINK IN BAR AREA

*36 Cloths in-use for wiping between uses stored

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

*03 Food products not maintained at 135øF or above

GYRO MEAT AT 122'F . MAINTAIN PRODUCTS AT GREATER THAN 135'F OR USE TIME AS PUBLIC HEALTH CONTROL WHICH TIME LABEL IS REQUIRED WITH SHELF LIFE LIMIT OF 4 HOURS.

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND BUFFET LINE

*36 Cloths in-use for wiping between uses stored

*12 Gloves Single Use

MAKE SURE EMPLOYEE CHANGE GLOVES AFTER THEY TOUCH THEIR CLOTHING

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY

*45 Floor& wall junctures- coved & sealed

REPLACE WALL TILES FROM MEN'S RESTROOM

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED TWO DRINK FORM TWO DIFFERENT FOOD PREP. TABLE

*24 Food Label- manufacture/packer/distrubtor name

ALL DESSERT FROM CUSTOMER SHELF SERVE COOLE--NAME OF PRODUCTS AND NAME OF MANUFACTURE

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*18 Licensed pest control applicator only

OBSERVED HOME USE PESTICIDE