Tacos Y Chelas

*31 Individual, disposable towels

missing paper towels in hand sink

*21 RFSM - Not On Site

No RFSM on site

*32 Damaged Equipment

damaged utensils need replacement

*22 Accredited food handler certificate - 60 days

Food handler - 60days to complete class/ certificate

*43 Light bulbs, light shields provided

vent hood needs a light to be replaced

*42 Ventilation hood systems

vent hood systems need service clean up

*28 Original cont. of RTE/PHF/Day1= day of opening

proper date marking for cole slaw in RIC

*10 Clean Sight and Touch

must use a scoop with handle for ice machine

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in bucket between use

*30 Food Establishment Permit

food permit must be posted

*22 Accredited food handler certificate - 60 days

provide food employees need food handler cards

*32 Damaged Equipment

repair damaged equipment

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

clearly date mark TCS food for 7 days only

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

employee chew gum

*42 Dirty nonfood contact surfaces

clean freezers, coolers, gaskets, place under grill

*45 Premises shall be maintained in good repair

cove base missing around grill check electrical core

* 21 RFSM notify 10 days & replacement in 45 days

provide rfsm certificate

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*29 Sanitizing solutions, testing devices

sanitizer test strips

*34 Pest control-routine inspections for

observed flies

*46 Covered waste receptacle for women's restroom

provide covered receptacle

*39 Store all equipment & utensil covered or inverted

invert plates

*30 Food Establishment Permit

post city of dallas health permit

*29 Sanitizing solutions, testing devices

provide chlorine chemical test strips

*18 Toxic items labeling-non original container

provide labels for chemical spray bottles

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

provide common name label for all food containers when removes from original containers/pkg

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

date mark all product held longer than 24 hous with a use by date not to exceed 7 days.

*21 RFSM - Not On Site

provide

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

observed employee beverage on shelf next to clean equipment

*32 Damaged Equipment

replace torn gaskets

*31 Handwashing lavatory - accessible

maintain hand sink accessible utilize hand wash only not dump sink

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

store large serving utensils with handles up

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

cool product from 135 to 70 in 2 hrsthen from 70-41 in an additional 4 hrs before placing in ric, observed large pot of pinto beans inside ric at 122 degrees f without time stamp or time log separate

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

sack of onion observed on floor-store 6 inches off the floor

*47 Handwashing signage

provide proper hand sink sign for all hand sinks

*34 Outer door: solid,selfclosing,tightfitting

CHECK SELF CLOSING DEVICE ON ENTRANCE DOOR-DOOR NOT CLOSED PROPERLY

*21 RFSM - Not On Site

PROVIDE RFSM CERTIFICATE

*45 Premises shall be maintained in good repair

PROVIDE COVE BASE, REPAIR HOLES/GAPS

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

CLEARLY DATE MARK tcs FOOD FOR 7 DAYS

*18 Toxic items labeling-non original container

PROVIDE LABEL FOR CHEMICAL SPRAY BOTTLES

*46 Covered waste receptacle for women's restroom

PROVIDE COVERED RECEPTACLE IN RESTROOM

*31 Individual, disposable towels

PROVIDE PAPER TOWELS

*42 Dirty nonfood contact surfaces

CLEAN COOLERS, FREEZER

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

PERSONAL FOOD AND DRINKS SIT ON PREP TABLE

*47 Conditions of Permit-in use of food equipment

PROVIDE SIGN ABOUT INSPECTION REPORT

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

PROVIDE LABEL FOR FOOD STORAGE CONTAINERS

*14 When to wash Wash hands after using toilet

OBSERVED EMPLOYEE NOT WASH HANDS AFTER USING TOILET

*36 Cloths in-use for wiping food spills used for no other purpose

OBSERVED WE WIPING CLOTHS UNDER CUTTING BOARDS

*29 Sanitizing solutions, testing devices

PROVIDE SANITIZER TEST STRIPS

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHED HANDS AT 3 COM SINK INSTEAD HAND SINK

*15 Bare hands contact with ready-to-eat foods

Must use second barrier when handling cooked/RTE foods.

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

Observed food on the floor. Store 6 inches.

*31 Handwashing lavatory - used for other purpose

Observed food inside of the handsink. Handsink must be accessible.

*45 Lockers to be used to store personal items

Personal jackets observed hanging on food shelves.

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

Personal drinks stored on food prep tables.

*32 Equipment and Utensils Multiuse Materials durable

Plastic to go bags observed use of food items(menudo).

*39 Cutting surfaces.

Observed cutting boards not in good repair.

*14 When to wash hands as often as necessary during prep

Observed employees changing tasks without washing hands.

*38 Thawing. under running water criteria

Observed raw meat thawing inside sink without running water.

*45 Premises shall be maintained in good repair

Check RIC(continental/pull out drawer). At time not maintaining temperature.

*22 Accredited food handler certificate - 60 days

All food handlers must be trained in food safety.

*24 Food Labeling- with common name of the food

Label bulk pitchers at front counter.

*31 No soap at handsink

All handsinks must be stocked with soap and paper towels

*33 Warewashing manufacturer's operating instuctions

3 compartment sink must be set up correctly (wash water, Rinse, and sanitizer). Staff just rinsing off dishes.