Taco Y Mas

*02 Cold Hold (41øF/45øF or below)

PICO HOLDING AT 58F AT FRONT PREP TABLE

*34 Outer openings:closing holes, gaps

PROVIDE OUTER OPENINGS TO BE SCREENED OR AIR CURTAINED WHEN WINDOWS ARE OPEN . FLIES PRESENT

*40 Handle & dispense of cleaned utensils, single-use

TO GO STYROFOAM CONTAINERS USE TO STORE CAKE & PUDDING . PROVIDE COMMERCIAL NSF GRADE CONTAINERS

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

Observed raw chicken stored next to raw beef in RIC.

*18 Use toxic according to manufacturer direction

Observed Qua sanitizer at or over 500 ppm. COS

*21 RFSM - Not On Site

RFSM expired. Renew at dallascityhall.com.

*29 Cold/hot hold unit thermometer easily viewable

All cooler/freezers must have easily viewable thermometers.

*32 Equipment & Utensils resistant pit,chip, crazing

Observed cooked rice stored in grocery bags.

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

Food must be stored at lest 6" off the ground.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

*32 Damaged Equipment

Replace the damaged gasket

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

Observed raw chicken store next to raw meat

*02 Cold Hold (41øF/45øF or below)

cheese: 50'f avocado 65'f

*42 Nonfood-contact surfaces material

No towel allow under the cutting board

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

Sanitizer bucket: more than 500 ppm quat

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

Observed leaking from the ceiling onto the open RIC

*18 Toxic items storage adjacent to food/utensils

Observed sanitizer bucket store next to tortilla

*29 Sanitizing solutions, testing devices

Provide sanitizer test strip

*19 Water & Plumbing in good repair- per code

HAND SINK BACK-UP

*21 RFSM - Not On Site

NO RFSM

*29 Food thermometers provided and accessible

PROVIDED

*32 Damaged Equipment

GASKET

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

REMOVE PEELING PAINT

*47 Conditions of Permit-in use of food equipment

POST SIGN " CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST

*35 Hair Restraints effective

RESTRAIN HAIRPROPERLY

*29 Food thermometers provided and accessible

PROVIDE THERMOMETERS IN RIC

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

S. BUCKET STORED UN LEAKING 3 COMP SINK

*19 Water & Plumbing in good repair- per code

LEAKING AT 3 COMP SINK ( TOP & BOTTOM PIPES)

*21 RFSM - Not On Site

NO RFSM ONSITE

*02 Cold Hold (41øF/45øF or below)

R. EGGS 66.2F, S. TOM 50.6,GUACAMOLE 43.3, PICO DE GALLO 44.5, & S. CREAM 44.4

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING

*39 Loosely cover cooling foods

LOOSELY COVER COOLING FOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS AND STANDING WATERFLOOR

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

PERSONAL DRINK ( OPEN CONTAINER) ON PREP TABLE

*45 Premises shall be maintained in good repair

RESURFACE FLOOR IN WIC

*32 Approved Food Contact Equip.

DISCONTINUE GROCERY BAGS FOR STORAGE C. RICE

*10 Clean Sight and Touch

CLEAN RIF

*42 Floors/walls/ceiling/nonfood dirty

REMOVE DUST FROM CEILING & CLEAN GASKETS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*02 Cold Hold (41øF/45øF or below)

*45 Premises shall be maintained in good repair

RESURFACE FLOORS

*18 Toxic items stored above food/utensils

TOXICS STORED ABOVE FOOD ( DRINK BOXES)

*20 Conveying Sewage

HAND SINK BACKING -UP IN THE KITCHEN

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES & GAPS

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

REMOVE ABSORBENT MATERIALS FROM UNDER AND ON EQUIPMENT

*29 Sanitizing solutions, testing devices

no test strips

*34 Pest control-routine inspections for

small bugs present in kitchen

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

*47 Handwashing signage

provide handwash signage in bathroom

*10 Clean Sight and Touch

clean RIC(s)

*39 Cutting surfaces.

resurface cutting boards

*42 Floors/walls/ceiling/nonfood dirty

clean floors and fan vent covers in WIC

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food items

*02 Cold Hold (41øF/45øF or below)

raw eggs 88.1

*22 Handlers-Certificate Not On Site

Certify all staff

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

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

Cover all food to prevent cross contamination

*45 Premises shall be maintained in good repair

remove peeling paints from ceiling

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

personal drinks stored with food, on prep table, & drink boxes

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*42 Dirty nonfood contact surfaces

clean gaskets

*43 Light bulbs, light shields provided

replace lighting in storage

*32 Damaged Equipment

remove and repair all non-working equipment

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

cross contamination by preparation ( raw meat thawing in box under running water)

*23 Water, Plumbing,& Waste Water - Pressure

water capacity is very low at hand sink

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

provide splash guard between prep and hand sink

*45 Premises shall be maintained in good repair

repair air condition leaking in prep area

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*39 Cutting surfaces.

resurface cutting boards

*22 Handlers-Certificate Not On Site

certify all staff

*45 Lockers to be used to store personal items

-provide locker for personal (clothes stored on drink boxes )

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

Live roaches

*22 Handlers-Certificate Not On Site

*32 Damaged Equipment

replace gaskets on WIC and remove rust from shelves

*39 Loosely cover cooling foods

cover all cooling food

*14 When to wash hands before donning new gloves

donning without washing hands

*43 Clean vent syst:Intake/exhaust air ducts

clean fan vent covers

*02 Cold Hold (41øF/45øF or below)

s. tomatoes 47.8F

*18 Toxic items labeling-non original container

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

equipment improperly stored on floor

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

Provide vomiting and diarrhea clean up policy (warning)

*43 Light bulbs, light shields provided

clean

*37 Food storage, prohibited areas in toilet rooms

drink boxes stored in restroom

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

s. buckets improperly stored on floor and label s. bucket

*22 Handlers-Certificate Not On Site

certify all staff

*32 Damaged Equipment

repair cooler gasket

*47 Conditions of Permit-in use of food equipment

*02 Cold Hold (41øF/45øF or below)

raw fish 55 F raw chicken 63 F cooler drawers 58 F ambient temp

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

employees must sign illness reporting policy

*39 Loosely cover cooling foods

*29 Food thermometers provided and accessible

cooler drawer external thermometer display broken, place one inside cooler

*27 Cooling method, criteria - smaller portions

trying to cool huge tubs of beans and rice

*34 Outer openings:closed,tight-fitting windows

need self closing device on window

*22 Handlers-Certificate Not On Site

nobody has a food handler card, employees over 2 months since hired

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

employee eating or chewing gum in kitchen

*31 Handwashing lavatory - used for other purpose

oil in handsink

*02 Cold Hold (41øF/45øF or below)

raw fish 46 F cooked sausage 48 F cut tomatoes 46 F

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

thawing meat on floor

*18 Toxic items labeling-non original container

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

raw ground beef stored over raw pork

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

sign on WIC is not enough, must have employees and managers sign the emailed employee illness document

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

foods past date mark new food put into container with old dates, need to teach employees proper date marking

*34 Outer openings:closed,tight-fitting windows

window must have self closing device

*29 Food thermometers provided and accessible

*47 Health permit posted

*14 When to wash hands before donning new gloves

*32 Damaged Equipment

repair cooler gasket

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

water 78 F

*31 Handwashing lavatory - used for other purpose

*43 Light bulbs, light shields provided

*21 Demonstrateion of knowledge by PIC

No knowledge of basic violations: proper thawing, proper cooling, handwashing

*27 Cooling method, criteria - using ice bath

big batch of hot food in cooler

*22 Washing hands only at a designated hand sink

washing in 3 comp

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

raw chicken over raw beef citation at next

*36 Cloths in-use for wiping between uses stored

do not use cloths that are permanently dirty

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

label sanitizer bucket, label dish soap

*39 Equipment in good repair and proper adjustment.

two coolers, doors not closing properly

*34 Outer openings:closed,tight-fitting windows

serving window should be self closing

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

no guard between handsink and thawing food