Taco El Patron

*42 Nonfood-contact surfaces material

Foil lined surfaces Cardboard

*38 Thawing. under running water criteria -thawed RTE <41F

*20 Grease Trap Tickets

Overdue

*34 Outer door: solid,selfclosing,tightfitting

*31 Individual, disposable towels

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

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

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

Roaches present - Eco Safe Pest control 10-24-2018

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

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

Walk in refrigerator

*03 Food products not maintained at 135øF or above

Hot hold unit not turned on

*34 Outer openings:closing holes, gaps

Portable air conditioner vent with unsealed holes

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

Lack of date marking of foods in the walk in refrigerator

*22 Handlers-Certificate Not On Site

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

*01 Cooling -- within 2 hours, 135-70øF

Cooling cooked meat on the counter with out a source of refrigeration at 102.4 degrees

*33 Warewashing sinks and drain boards, self-draining.

*31 Hand sinks: number installed for convenient use

Tortillas made in the liquor store next door

*40 Reuse of single service articles

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse

*33 Warewashing sinks and drain boards, self-draining.

Missing attached drain board

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

*42 Nonfood-contact surfaces material

Foil lined surfaces

*31 Individual, disposable towels

*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 shell eggs stored over cooked food - monster drink refrigerator

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

Cooling cooked foods without a quick cool methods - 4 gallon pot of cooked food at 58.2 degrees after 12 hours

*02 Cold Hold (41øF/45øF or below)

Monster refrigerator at 45.0 degrees air

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

*31 Individual, disposable towels

Kitchen hand sink Men's roo

*42 Nonfood-contact surfaces material

Foil lined surfaces

*45Floor, wall, ceiling - Exposed material

*02 Cold Hold (41øF/45øF or below)

raw chicken measured at 48.2 degrees F

*27 Cooling, heating, and holding capacities. Equipment

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

raw beef stored adjacent to kiwi in the reach in cooler

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager

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

splash guard needed at the hand wash sink to avoid contamination with foods on the prep table

*45Floor, wall, ceiling - Exposed material

repair hole in the ceiling in the food prep area

*31 Individual, disposable towels

*42 Dirty nonfood contact surfaces

clean the sides of food equipment; fryer

*31 Handwashing lavatory - used for other purpose

food inside the hand wash sink

*22 Handlers-Certificate Not On Site

all employees that work with food must obtain a valid food handler card

*28 Date marking commercially prepared of RTE/PHF

date mark all phf with a date of preparation and a use by date

*21 RFSM - Not On Site

register with the city of Dallas as a Registered Food Service Manager by next inspection( six months).

*36 Cloths in-use for wiping between uses stored

store cloths, when not in use, inside a sanitizer bucket

*31 No soap at handsink

*34 Pest Control

flies observed in the food prep area

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

personal coffee on the food prep table