TACOS EL PATRON.

cement floors with rough surfaces and cracks in all areas floors must be replace or repair to smooth and easy to clean surfaces in all areas

floors in all areas and floors under equipment dirty must be clean to avoid contamination walls dirty with spills and grease deposits must be clean to avoid cross contamination ceiling dirty w

missing labeling cake packages information on food containers must be have proper labeling on prepackages containers in all areas

hermetic containers dirty in all areas must be clean to avoid cross contamination

vent hood dirty with soils, grease dripping and accumulations must be clean to avoid cross contamination

unused equipment in all areas must be remove or maintain unused equipment in a dry and clean area to avoid contamination equipment must be maintain in a dry and clean area to avoid contamination

ice container at floor level all food containers and working containers mus be 6 inches out the floor level

fruit flies activity observed must be contact pest management to eliminate pest

cooler units with blood spills , food debris and soils deposits must be clean to avoid cross contamination in all areas all equipment dirty with food debris , grease accumulations and soils deposit

shelving rust and oxidize inside cooler units must be replace or repair to proper condition missing drain stoppers on 3c sink using paper towels must be use correct equipment to avoid contaminati

hermetic containers lids dirty must be clean to avoid cross contamination

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

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

dirty linen in open container in back area with fruit flies must be keep in a close container with lid to avoid pest harboring

sanitizer buckets at floor level must be six inches floor level

food containers on floor level must be have containers 6 inches outside the floor level

cooler units not maintain proper food temperature all cooler units must be maintain food temperature of 40 F or below

floors with rough and cracks surfaces must be repair or replace to a smooth and easy to clean surfaces

floors, walls and ceiling dirty with spills, drippings and grease accumulations must be clean to avoid cross contamination

missing proper date marking on food containers must be have proper date or day marks on food containers

Clean inside ice machine.

spray bottles

Observed cups in sink.

Do not use towels under cuttingboard.

cooler units dirty with food debris and soils accumulations must be clean to avoid cross contamination

missing RFSM certification must be have RFSM certification display on site

zero concentration of sanitizing solution at sanitizer bucket must be at 100 ppm chlorine concentration on sanitizer bucket

after clean must be sanitize during operational hours

missing food labels in food containers in all areas must be label food containers in all areas

missing sanitizing solutions on all areas must be have sanitizing solutions: 100 ppm chlorine concentration at sanitizer buckets 50 ppm chlorine concentration at 3c sink

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

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

missing date marking or expired date marking inside cooler units must be have proper date marking on all food containers

fryers and grills with encrusted grease and soils deposits must be clean to avoid cross contamination

raw food containers in top of cooked food containers must be separate raw food containers from cooked food containers inside cooler units

missing writing employee health policies

PIC must be discard expired dates food containers or not day or date marking to avoid cross contamination

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

equipment after been clean must be sanitize to avoid cross contamination

RFSM not on site during operational hours must be have present a RFSM during operational hours

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

all equipment dirty with soils accumulations, food debris, spills, stagnant water and blood must be clean and sanitize to avoid cross contamination

food containers without proper lids or plastic covering inside cooler units must be have proper lids or covers in all food containers

ceiling with grease and soils accumulations for grill outside vent hood must be clean ceiling and readjust equipment inside vent hood area to avoid cross contamination floors behind equipment an

using non approved thank you bags as food containers inside freezer unit must be use approved containers as food containers inside freezer units

provide cover for all food containers

observed raw eggs on top of rices, raw meats onion store together with sauces

provide cleaning for all coolers

provide date marking for all foods in coolers

observed pitcher in the hand sink

torn inside ice machine

food in hand sink

employee eats food in prep. area

Raw eggs and lettuce Stare together Raw meat and fruits Store together

Raw eggs table without time or temp control

Chemist above corn

all food containers

provide cleaning Jo all coolers, prepared area

floor

Pickled seasoned onions left out on tables in between uses by customers.

No test strips available at time of inspection. Please provide proper test strips so that employees can ensure sanitizer is at proper concentration (50--100ppm Chlorine or as per manufacturer's direc

Foods stored in reach in coolers not date marked or otherwise labeled.

Location had frozen porn (Chicharrones) left out on counter. This is an improper method of thawing foods. Foods should be thawed under refrigeration or submerged under running water.

Utensils stored with handles resting in the foods. (Measuring spoons in garlic powder).

No sanitizer prepared at time of inspection. Please provide chlorine of Quaternary Ammonium Sanitizer so that surfaces, utensils, and equipment can be sanitized. If Chlorine sanitizer is used please

Registered Food Service Manager not present at time of inspection. Manager did arrive during inspection. Registered Food Service Manager certified through the City of Dallas must be present at all

Foods in reach in coolers left uncovered.

Mop cloths should be stored in sanitizing solution when not in employee's hand.

ITEMS IN RIC

RAW EGGS OVER SOUP RAW BEEF OVER CUT VEGGIES COS-FIXED ARRANGEMENT

BLOCKED BY TRASH CAN

CANNED GOODS

REGISTER WITH THE CITY OF DALLAS

INSIDE RICS

CLEAN FAN

ON DESSERT

NO TOWEL UNDER CUTTING BOARD

SANITIZER BUCKET IN HAND SINK

RAW EGG 74 (DEGREE F)

OBSERVED WORKER PREPARE RTE W/ BARE HANDS

EGGS STORED ON BOTTOM GROUND BEEF OVER TORTILLA IN RIF

DESIGNATE AREA FOR EMPLOYEE ITEMS

NEED SANITIZER TEST STRIPS qUAT

CONTAINER IN HAND SINK

NOT AVAILABLE DURING INSPECTION

ONIONS

RAW BEEF OVER FRENCH FRIES IN RIF

NO TOWELS UNDER CUTTING BOARD

CLEAN INSIDE RIC

DESIGNATE AREA FOR EMPLOYEE ITEMS