Taco Joint

*31 No soap at handsink

No soap at hand sink.

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

Label all bulk containers.

*47 Handwashing signage

Need handwashing sign at all hand sinks.

*42 Dirty nonfood contact surfaces

Clean can opener blade, WIC shelves, floors (old food in tile).

*45 Premises shall be maintained in good repair

Regrout tile.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding tomatoes 45.1 and veggies 44.2.

*14 When to wash hands before donning new gloves

Observed employee change gloves twice without washing hands first.

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

Cannot store food on the trash can.

*39 Store all equipment & utensil covered or inverted

Invert to go containers.

*10 Clean Sight and Touch

Quat sanitizer bucket too low to sanitize at 100 ppm.

*10 Clean Sight and Touch

Mold inside ice machine, dirty can opener blade.

*18 Toxic items labeling-non original container

Label all chemical bottles.

*20 Grease Trap Tickets

Provide grease trap ticket on site, must be within 90 days.

*29 Food thermometers provided and accessible

Need thermometer in RIC.

*39 Store all equipment & utensil covered or inverted

Invert to go containers.

*34 Outer openings:closing holes, gaps

Gap at the bottom of side and front door.

*35 Jewelry Prohibition

No jewelry on hands or arms while cooking or prepping food.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out, must be stored in sanitizer bucket at all times when not in use.

*47 Other Violations

Need choking poster.

*40 Single use articel wrapped or dispensed

Need to wrap individually or need a dispenser for straws.

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

make sure that employees change their gloves when multitasking(working with cleaning products and proceeding to prepare food without changing gloves and washing hands).

*18 Toxic items storage adjacent to food/utensils

hand lotion adjacent to food items on a food prep table

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

personal drink stored on a food prep table

*10 Clean Sight and Touch

soda nozzle

* 21 RFSM notify 10 days & replacement in 45 days

register with the City of Dallas

*19 Hand sink water temperature below 110'F

90 degrees F

*10 Quaternary ammonium temperature requirement

the solution is too strong-measured above 400 ppm

*39 Keep utensils handles upright or protected

ice scoop in the ice machine

*34 Outer openings:closing holes, gaps

gap at door

*19 Hand sink water temperature below 110'F

102.3 degrees F-hand wash sink(kitchen prep area)

*34 Outer door: solid,selfclosing,tightfitting

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

corrected on site

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

provide label for food storage containers

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

use utensils with handle to scoop food

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

personal food/yogurt

*32 Equipment & Utensils resistant pit,chip, crazing

broken lid on food storage container

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

provide procedures-vomiting/diarrhea

*47 Handwashing signage

*14 Gloves single use

change gloves when changed a task

*34 Outer openings:closing holes, gaps

fix gap at doors