Taco Cabana #191

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

Label bulk containers

*42 Nonfood-contact surfaces material

Clean equipment, storage contianers

*10 Clean Sight and Touch

clean ice machine

*37 Food shall be protected from contamination by storing the food in a clean, dry location

cannot have food stored on top of trash can (tortillas on tray on top of trash can)

*43 Light bulbs, light shields provided

light out under vent hood

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

food has to be stored 6 inches off the ground

*24 Food Labeling- with common name of the food

label squeeze bottles

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

Date mark items that have been in the cooler for more than 24 hours

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer too low (reading 100) should be 200 ppm

*10 Clean Sight and Touch

Observed dirty utensils being used over & over

*45 Premises shall be maintained in good repair

Board mats observed not in good repair. Repair wall at corner/top area paper goods

*42 Dirty nonfood contact surfaces

Remove food on the exterior of the back containers, on the floor under/around food equipment

*39 Store clean utensils in a self-draining position

Store clean dishes in away that would allow them time to air-dry

*44 Soiled receptacles and waste handling units cleaned

Trash areas throughout the kitchen not maintained

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Dust observe on walls over open tea urns. cover urns when finished brewing

*18 Toxic items stored above food/utensils

Observed chemical spray bottle stored over food / wait line (drive thru) - cos

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

employee drinks observed throughout the kitchen area. Store in designated locating

*34 Pest control-routine inspections for

Gnats observed at stair well - walking up the step

*29 Food thermometers provided and accessible

Provide hanging thermometer

*43 Light bulbs, light shields provided

Replace blown out light bulb underneath ventahood system

*31 Individual, disposable towels

No paper towels at handsink - restroom

*44 Using drain plugs

*18 Toxic items used according to law

3 comp sink sanitizer too strong

*10 Clean Sight and Touch

Ice maker

*19 Water & Plumbing in good repair- per code

Leak under prep sink

*43 Light - 50 foot : Food and utensils area

Replace dead bulbs at vent hood

*21 RFSM - Not On Site

Register food manager certificate with the city of Dallas

*42 Ventilation hood systems

Replace filters at vent hood

*44 Trash can provided for papertowel waste

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

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

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

Clean interior of ice Machine

*44 Trash can provided for papertowel waste

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

*02 Cold Hold (41øF/45øF or below)

Shredded cheese 50F

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

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

*42 Floors/walls/ceiling/nonfood dirty

*44 Trash can provided for papertowel waste

*45 Premises shall be maintained in good repair

Seal holes in ceiling

*22 Handlers-Certificate Not On Site

*45 Ceiling easily cleanable and light in color

dust accumulation on the ceiling tiles

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers

*31 Individual, disposable towels

replenish all paper towel dispensers

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly; black bacteria observed

*42 Dirty nonfood contact surfaces

sticky residue inside the cabinets where the beer is stored

*45 Floor& wall junctures- coved & sealed

*03 Food products not maintained at 135øF or above

chicken fajita stored in the top warmer compartment was measured at 130 degrees F

*32 Damaged Equipment

broken air gaskets inside the reach in freezer

*02 Cold Hold (41øF/45øF or below)

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

*03 Vending Machine. Hot Hold (135øF or higher)

*14 When to wash hands as often as necessary during prep

Observed employee wiping hands on a dirty towel instead of washing hands

*02 Cold Hold (41øF/45øF or below)

Cut tomatoes at 62.0 degrres - In house dinning Guacamole at 59.6 degrees - drive through Raw bacon stored at 51.3 degrees

*38 Thawing. under running water criteria

*03 Food products not maintained at 135øF or above

Cooked chicken at 13.9 degrees Cooked steak on the shelf at the drive through at 71.4 degrees without a heat source

*45 Ceiling easily cleanable and light in color

*35 Hair Restraints effective

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

Side door open

*47 RFSM Certificate - Not Display

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

*43 Light bulbs, light shields provided

*29 Food thermometers--small diameter probe

*05 Rapidly reheat 165øF for hot holding

Cheese sauce at 59.5 degrees - heating in the warmer

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

Lack of wiping rag water

*45 Floor& wall junctures- coved & sealed

*43 Light bulbs, light shields provided

*19 One Inch Air Gap

Drive through ice bin

*02 Cold Hold (41øF/45øF or below)

Prerolled flautas at 66.1 degrees on the counter without refrigeration Cut tomaotes dinning room preparation area 65.3 degrees (REPEAT) Raw steak at 52.0 degrees in the refrigerator with a temperatu

*03 Food products not maintained at 135øF or above

Cooked fajita meat at 117.0 degrres - straight from the HH unit

*35 Hair Restraints effective

Hair and beard restraints needed