Taco Y Vino

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

*24 Food Labeling- with common name of the food

*38 Thawing. under running water criteria - water velocity

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

*31 Individual, disposable towels

*18 Toxic items storage adjacent to food/utensils

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

*45 Premises shall be maintained in good repair

*27 Cool TCS foods using proper methods

*42 Floors/walls/ceiling/nonfood dirty

*02 Cold Hold (41øF/45øF or below)

*22 Accredited food handler certificate - 60 days

expired

*18 Toxic items storage adjacent to food/utensils

store chemical solution by tortilla

*24 Food Labeling- with common name of the food

label food squeezed bottles

*21 RFSM - Not On Site

no rfsm on site

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

wine bottles stored inside of ice bin

*45 Premises shall be maintained in good repair

floor

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

store personal drinks in designated area

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

OBSERVED EGGS STORED NEXT TO AND ABOVE PRODUCE, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

*20 Grease Trap Tickets

MISSING GREASE TRAP TICKETS FOR 2022. MUST BE KEPT ONSITE AT ALL TIMES

*32 Thermometer in good condition or discarded

OBSERVED A DAMAGED THERMOMETER, REPLACE WITH WORKING THERMOMETER IN COLD HOLD EQUIPMENT

*39 Equip sealed if it is exposed to spillage

OBSERVED GAP AT HAND SINK LOCATED IN KITCHEN.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON GREEN WIRE SHELVES, OBSERVED GRIME BUILD UP INSIDE OF FREEZER, CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP AT INTAKE VENT LOCATED ABOVE GRILL AREA.

*47 RFSM Certificate - Not Display

RENEW RFSM WITH CITY OF DALLAS.

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLER

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

RAW MEATS STORED ABOVE RTE FOODS

*31 No soap at handsink

NON WORKING SOAP DISPENSER

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS

*35 Hair Restraints effective

PROVIDE FOR ALL

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

RADISH 60F, GUACAMOLE 49.2F

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*38 Thawing. under running water criteria - water velocity

IMPROPER THAWING OF RAW MEATS

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM SHELVES

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*31 Handwashing lavatory - accessible

HANDSINK BLOCKED BY PREP TABLES AND MAKE READY COOLERS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE AND OVER FOOD ITEMS

*19 One Inch Air Gap

PROVIDE AT DISH MACHINE IN BAR

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*38 Thawing. Under refrigeration

RAW CHICKEN THAWING AT ROOM TEMPERATURE

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

PERSONAL FOOD AND DRINKS STORED WITH CUSTOMERS ITEMS

*39 No equipment, utensil under sewer lines

EQUIPMENT STORED ON FLOOR

*02 Cold Hold (41øF/45øF or below)

PICO DE GALLO 66*F , Guacamole 61*F , CACTUS 67*F IN RIC

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

missing date marking on food containers must be have date marking on all food containers

*31 Handwashing lavatory - accessible

hand sink blocked with equipment must be have access to hand sink during operational hours

*33 Sanitizing solution intergrated in dish. machine

100 ppm Quat concentration at dish washing machine must be have 200 ppm quat concentration

*10 Sanitization after Cleaning

cooler units dirty inside and outside with mold, stagnant water and food debris on all areas including kitchen must be clean and sanitize to avoid cross contamination

*18 Unnecessary chemicals not allowed

chemicals under food surfaces at bar area must be relocated to a proper storage area to avoid chemical contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

all cooler units dirty with dripping food debris and grease accumulations must be clean to avoid contamination

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards on site

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

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

missing date marking on some food containers inside cooler units must be have date marking on all food containers on all cooler units

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero Chlorine of chemical concentration at mechanical dish washing machine must be 50 ppm of chlorine chemical concentration during every cycle of cleaning operation

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

sanitizer buckets at floor level sanitizer buckets must be 6 inches out the floor