Taco Diner Lake Highlands

*39 Keep utensils handles upright or protected

Keep all handles out of food.

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

Label all bulk items with the common name.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding cheese 47 and onions & bell peppers 46.3.

*03 Food products not maintained at 135øF or above

Improper hot holding: rice 129.5, ground beef 127, soup 120, queso 127, and white queso 118.9.

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

Molded block of cheese.

*21 RFSM - Not On Site

No RFSM registered with the City of Dallas provided on site.

*31 Handwashing lavatory - used for other purpose

Can not use hand sinks for any other purpose than hand washing, can not store utensils.

*20 Grease Trap Tickets

Must provide grease trap ticket every 90 days.

*18 Toxic items labeling-non original container

Label all chemical bottles.

*39 Store all equipment & utensil covered or inverted

Invert plates.

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

Label all bulk containers.

*47 Handwashing signage

Need hand washing sign at every hand sink.

*39 Cutting surfaces.

Replace worn cutting boards as often as needed

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

Label bulk ingredients

*42 Floors/walls/ceiling/nonfood dirty

Detail clean walls underneath the dish machine.

*45 Lockers to be used to store personal items

Properly store personal items (purses observed next to bulk food ingredients)

*31 Individual, disposable towels

*31 Handwashing lavatory - used for other purpose

utensil stored in the designated hand wash sink

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

partition/splash guard needed at the hand wash sink( the bar area ) adjacent to the ice dispenser

*10 Clean Sight and Touch

thoroughly clean and sanitize the ice machine

*20 Grease Trap Tickets

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

container filled with limes stored on top of the ice intended for consumers; keep the lids closed on the salt containers that is just underneath a designated hand washing sink

*10 Clean Sight and Touch

thoroughly clean the soda gun nozzles

*10 Clean Sight and Touch

soda nozzles

*03 Food products not maintained at 135øF or above

chicken breast-122 degrees F

*34 Outer door: solid,selfclosing,tightfitting

seal the gap at the back door

*19 Hand sink water temperature below 110'F

hand wash sink measured at 104.1 degrees F

*18 Toxic items labeling-non original container

label all non original spray bottles

*02 Cold Hold (41øF/45øF or below)

vegetables measured at 49 degrees F, rib eye measured at 45 degrees F

*10 Clean Sight and Touch

thoroughly clean and sanitize the soda nozzles

*20 Grease Trap Tickets

last available 3-8-19 Trimble

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

keep all food covered

*26 Consumer Advisory Disclosure---asterisking

add to menus Asap

*32 Equipment & Utensils smooth easily cleanable

no towels on prep surfaces

*40 Store single-service item in original package

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

drink on prep

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw chorizo over sliced onions raw beef over veg raw bacon over cabbage raw shell eggs stored w/ rte food on Low boy salad station

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

*10 Clean Sight and Touch

raw eggshells left out surface not sanitized after removal

*32 Equipment & Utensils smooth easily cleanable

no towels@ bar or under cutting boards

*18 Toxic items labeling-non original container

sani buckets not labeled unlabeled spray bottle mislabeled spray bottle

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

spatulas left in room temp neater

*03 Food products not maintained at 135øF or above

cooked meat in strainer 112 F, 83 F keep meat in hot hold

*02 Cold Hold (41øF/45øF or below)

cilantro and onion on ice 68 F onions@front 50 must use tphc ground beef 46 F keep an eye on cooler drawers

*26 Consumer Advisory Disclosure---asterisking

not connected to food items citation at next

*14 When to wash hands after handling soiled equip/utensil

*47 Conditions of Permit-in use of food equipment

nothing posted

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

cover all if not in use

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

raw ground beef over raw whole beef

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

very rough cutting board no napkins at bar

*03 Food products not maintained at 135øF or above

onions and pork at steam table, 120F

*26 Consumer Advisory Disclosure---asterisking

connect advisory to food items with asterisk

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

old dates on new food

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

*39 Soda nozzles and ice bin clean to remove soil

keep soda gun clean

*20 Grease Trap Tickets

*47 Conditions of Permit-in use of food equipment

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

*26 Consumer Advisory Disclosure---asterisking

connect disclosure to menu items

*14 When to wash hands after handling soiled equip/utensil

make sure dishwashers wash between touching dirty and clean dishes

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

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

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

raw chorizo over raw steak raw chorizo over rte vegetables in WIC

*31 Handwashing lavatory - used for other purpose

storing tomatoes

*32 Nonfood surfaces-design to be cleaned easily

no cloth under utensils @ bar

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