Taco Cabana #703

*29 Sanitizing solutions, testing devices

REPLACE QUAT EXPIRED TEST STRIPS 3-31-23

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHTS UNDER VENT HOOD

*45 Premises shall be maintained in good repair

REPLACE MISSING /BROKEN TILE & COVING WHERE NEEDED

*43 Light bulbs, light shields provided

REPLACE LIGHT IN VENT HOOD

*19 Water & Plumbing in good repair- per code

WATER DRIPPING AT SINK FAUCET IN KITCHEN

*42 Floors/walls/ceiling/nonfood dirty

MOLD LIKE BUILD UP ON WALLS AND CEILING INSIDE WIC

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY OF DALLAS RFSM

*47 RFSM Certificate - Not Display

*31 Individual, disposable towels

NO TOWEL AT HAND SINK

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY OF DALLAS RFSM

*22 Accredited food handler certificate - 60 days

NO FOOD HANDLER CERTIFICATE ON SITE

*47 Other Violations

CAR KEY STORE IN UTENSIL AND PERSONAL BAGS STORE IN PREP AREA

*22 No unnecessary personnel allowed in food prep area

ALL HANDLER CERTIFICATE EXPIRED

*46 Toilets/urinals shall be provided:minimum number

URINE DROPLET ON TOILET SIT

*27 Cooling, heating, and holding capacities. Equipment

REPAIR RIC, PRODUCING Condense WATER

*30 Bed and Breakfast Establishments

PERMIT NOT PSOTED

*31 No soap at handsink

*02 Cold Hold (41øF/45øF or below)

ice table@drive through sour cream 49 F on top ,41 F on bottom needs more ice cotija 49 F on bottom yucatan meat 51 F, drawer left open ice tables are unreliable cold holds-please repla

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

store all drinks away from customer items half eaten cake & dirty fork left in WIC

*39 Loosely cover cooling foods

cover loosely to let steam escape

*28 Date marking commercially prepared RTE/ TCS food

cheesecake marked for 10 day hold

*21 RFSM - Not On Site

certification & registration both expired

*34 Controlling pests. Eliminating harborage conditions

keep bar clean, fruit flies attracted to fermentation

*47 Conditions of Permit-in use of food equipment

replace

*14 When to wash hands before donning new gloves

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

pre cooked meat adj raw meat in drawers

*03 Food products not maintained at 135øF or above

flautas@ steam table 99 F keep covered

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

max 7 days dated for 11 and 10 days

*45 Floor contruction requirements

stagnant water under front line smells like raw sewage clean immediately

*42 Floors/walls/ceiling/nonfood dirty

keep floors clean

*02 Cold Hold (41øF/45øF or below)

cheese 53 F veggies 55 F drawers under grill

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

cover all, seal bulk bags

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

sour cream scoop in stagnant water

*29 Thermometer calibrated to ensure accuracy

hot box thermometer not accurate

*43 Light bulbs, light shields provided

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

label

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

missing new employees

*40 Store single-service item in original package

flip all

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

*40 Store single-service item in original package

uncovered coffee filters

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

no stagnant water

*03 Food products not maintained at 135øF or above

double pan beef 128-134 F keep in one pan only

*14 When to wash hands before donning new gloves

keep gloves near sink to prevent this

*32 Damaged Equipment

cooler drawers not staying ~ shut

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

employee drink in prep cooler

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

cover all

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

*47 Other Violations

contact greasetrap service, was due in may

*12 A food employee or conditional employee shall report to PIC the information as specified under (

sign foodborne illness policy that is on the wall

*47 Conditions of Permit-in use of food equipment

place latest health inspection where customer can see or have placard stating its available

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*40 Single use articel wrapped or dispensed

sit single use articles/cup etc under a clean linen or tray

*42 Dirty nonfood contact surfaces

clean inside of refrigerator, salsa bar, reach in fridge by drive thru window

*02 Cold Hold (41øF/45øF or below)

salsa bar not holding proper temp 45 F or less

*02 Cold Hold (41øF/45øF or below)

sit cold food pans on ice

*03 Food products not maintained at 135øF or above

beans not reading 135F

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

have written procedures

*32 Damaged Equipment

replace broken kitchen table

*42 Floors/walls/ceiling/nonfood dirty

clean up floors

*43 Light bulbs, light shields provided

replace lightbulb above vent hood

*47 Conditions of Permit-in use of food equipment

have sign posted