Taco Cabana #265

*32 Equipment and Utensils Multiuse Materials durable

Remove all rust from wire racks in walk-in cooler

*34 Controlling pests. Eliminating harborage conditions

Eliminate harboring conditions>remove/replace traps underneath drink machine

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler

*45Physical Facilities Floors,Walls,Ceilings

Re-grout areas in kitchen with low grout in between tiles

*47 Health permit posted

Health permit not posted

*02 Cold Hold (41øF/45øF or below)

*Sour cream on second topping station Read at 50 F & Pico around 45.7 F

*10 Clean Sight and Touch

Tops of microwaves observed dirty>clean

*34 Pest control-routine inspections for

Gnats observed in kitchen

*42 Dirty nonfood contact surfaces

Clean food debris in all coolers & freezers

*47 Health permit posted

Food Products Establishment permit not posted

*45Physical Facilities Floors,Walls,Ceilings

Fix broken floor tiles in walk-in cooler

*32 Equipment and Utensils Durability and Strength

Cannot use cup/single use items as scoop for sugar

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

Label all bulk ingredient bins

*42 Dirty nonfood contact surfaces

Clean floor drains of all built-up grime

*45 Premises shall be maintained in good repair

Fix pipe at hand sink by walk-in cooler and ice machine

*47 Health permit posted

Post Health Permit in public view

*10 Clean Sight and Touch

cutting boards after each use

* 21 RFSM notify 10 days & replacement in 45 days

*22 Accredited food handler certificate - 60 days

*42 Dirty nonfood contact surfaces

*45 Walls and ceilings, studs, joists, and rafters

*47 Other Violations

*41 Food Labeling - Bulk food for self dispensing

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*32 Maintain in Good Repair

*43 Clean vent syst:Intake/exhaust air ducts

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

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

chemical sanitizer bucket with food debris and dirty water must be have clean and proper sanitizing solution to be ready to control bacteria on food surfaces

*44 Soiled receptacles and waste handling units cleaned

drain receptacles must be clean to avoid pest harboring and soils accumulations when observe dirty or during operational hours

*47 RFSM Certificate - Not Display

missing RFSM certificate on site must be have FSM registered with the city

* 21 RFSM notify 10 days & replacement in 45 days

second warning PIC must be ensure FSM's from every shift are registered with the city to be available during operational hours

*39 Cooking equipment free of encrusted grease

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

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

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with soils, spills stagnant water and grease must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas dirty with soils, food debris and grease accumulations must be clean to avoid cross contamination

*10 Clean Sight and Touch

Clean inside microwave.

*19 One Inch Air Gap

handsink

*20 Grease Trap Tickets

*29 Sanitizing solutions, testing devices

*47 Health permit posted

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with food debris, spills soils accumulations and grease must be clean to avoid cross contamination

*34 Windows or doors protected against the entry criteria - air curtain

air curtain not working must be replace or repair to proper condition

*39 Cooking equipment free of encrusted grease

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

*43 Ventilation hood-prevent grease dripping

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

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

fruit flies activity observed must be contact pest management services

*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 food containers must be have date or day in all food containers

*20 Grease Trap Tickets

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

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

missing writing employee health policies

*30 Food Establishment Permit

permit missing on site must be have valid permit display

*47 RFSM Certificate - Not Display

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

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment and in all areas dirty with soils accumulations, food debris, litter and grease spills must be clean to avoid cross contamination walls with spills in all areas must be cl

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

using cooking paper as food surfaces in top of pans and under table shelving at the fryers area must be have proper food contact surfaces during operational hours

*24 Food Labeling- with common name of the food

missing food labels on food containers in different areas must be have food labels to avoid cross contamination

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

*32 Approved Food Contact Equip.

*35 Jewelry Prohibition

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

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

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

*42 Dirty nonfood contact surfaces

*45 Floor& wall junctures- coved & sealed

*47 Other Violations

*30 Does Establishment have a current valid permit posted?

*20 Grease Trap Tickets

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

provide cover for all food containers

*10 Clean Sight and Touch

provide cleaning for the coolers

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

register RFSM with city of Dallas

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

provide date marking for all food containers in wic

*36 Cloths in-use for wiping between uses stored

*43 Ventilation hood-prevent grease dripping

observed grease dripping down from the vent hood

*39 Utensils, single serve items 6 inches off - floor

keep sanitizer bucket above floor 6 ins

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

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

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

Ran shrimp above RTE. foods Ran beef and chicken store together

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

observed bag of togo cups on lettuce

*42 Floors/walls/ceiling/nonfood dirty

floor

*10 Clean Sight and Touch

provide cleaning for cooler

*03 Food products not maintained at 135øF or above

Refried beans at 103°F. Must be kept at 135°F

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

(no comments documented)

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

Food product not covered in RIF. Must be covered.

*35 Hair Restraints effective

Employees must wear a hair restraint.

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

Food items not labeled in WIC. Must be labeled.

*10 Clean Sight and Touch

INSIDE RIC COS- CLEANED COOLER

*39 Equipment in good repair and proper adjustment.

NEED TO REPAIR OR REPLACE EQUIPMENT AT GRILL, NOT EFFECTIVELY MAINTAINING TEMP NEED TO REPAIR OR REPLACE OPEN TOP COOLER/ TOPPING STATION BY DRIVE THRU NOT EFFECTIVELY MAINTAINING TEMP

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

ITEMS IN RIC, ENSURE PROPER DATE MARK COS- DISCARDED AND FIXED DATE MARK ISSUE

*18 Toxic items storage adjacent to food/utensils

STORED NEXT TO FOOD ITEMS AT PREP SINK COS- REMOVED TOXIC ITEM

*21 RFSM - Not On Site

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

DESIGNATE AREA FOR EMPLOYEE ITEMS COS- REMOVED PERSONAL DRINKS

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

COOKED CHICKEN 121 DEGREE F COOKED CUBED BEEF 121 DEGREE F

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

FOOD IN STORAGE NEED TO BE COVERED TO PREVENT CONTAMINATION TORTILLA BOWLS STORED AT EXPO LINES

*42 Dirty nonfood contact surfaces

CLEAN FOOD CONTACT SURFACES THROUGHOUT STORE

*44 Trash can provided for papertowel waste

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

RAW SHRIMP OVER CUT VEGETABLE

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*29 Food thermometers provided and accessible

NEED PROBE THERMOMETER

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE

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

BUCKET OF PICO

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS RECOMMEND AT LEAST 2 EMPLOYEES

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 57 DEGREE F

*03 Food products not maintained at 135øF or above

STEAK 123 (DEGREE F )

*03 Food products not maintained at 135øF or above

COOKED STEAK 125 (DEGREE F)

*14 When to wash hands before donning new gloves

*29 Thermometers to be accurate +/- 3'F

REPLACE THERMOMETER INSIDE RIC BY GRILL

*47 Handwashing signage

AT ALL HAND SINKS

*42 Dirty nonfood contact surfaces

CLEAN EQUIPMENT TO BE FREE OF BUILT UP FOOD DEBRIS

*18 Use toxic according to manufacturer direction

SANITIZE BUCKET AT 200+ PPM CHLORINE

*10 Clean Sight and Touch

INSIDE RICS

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS IN COOLER 54 (DEGREE F) RAW CHICKEN AT GRILL 45 (DEGREE F) PICO 48 (DEGREE F)-SALSA BAR SALSA 48 (DEGREE F)-SALSA BAR

*06 Discard TCS if date marked exceeds temp & time

PICO MARKED WITH 12/19/16 EXPIRATION

*45 Floor& wall junctures- coved & sealed

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

IN RIC BY GRILL TOP, INSIDE WIC

*39 Store all equipment & utensil covered or inverted

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS RECOMMEND AT LEAST 3 TO COVER ALL SHIFTS