Taqueria Delicias

*20 Grease Trap Tickets

Service grease trap every 90 days

*21 Outfitter-Certified Food Manager

Renew food manager certification w/ City of Dallas

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

Provide chemical test strips for chlorine sanitizer

*31 Handwashing lavatory - accessible

Maintain hand sink accessible> observed plastic bag & newspaper inside

*43 Light bulbs, light shields provided

Replace broken light under vent hood

*45 Drying Mops-air dry

Hang mop when not in use

*47 Other Violations

Provide pest control service & maintain on file to present upon inspection

*42 Floors/walls/ceiling/nonfood dirty

Clean wall around grill area. Clean and sanitize walls around all food equipment.

*39 Cavities & door seal of microwave cleaned - 24 hr

Clean interior of microwave ovens.

*47 Other Violations

Provide a current pet control report. Clean and organize all dry storage areas.

*45 Drying Mops-air dry

Hang wet mops to dry.

*22 Accredited food handler certificate - 60 days

All food handlers must be trained.

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

Provide hot water at hand sinks.

*10 Clean Sight and Touch

Clean and sanitize all food contact surfaces for sight and touch.

*31 Handwashing lavatory - used for other purpose

SEVERAL ITEMS STORED IN HANDSINK

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

OBSERVED LIVE ROACH IN RESTROOM

*47 Handler-Certificate Not on site

PROVIDE FRO ALL

*37 Unpackaged food may not be stored in direct contact with undrained ice

LETTUCE STORED IN STANDING WATER

*39 Cutting surfaces.

REPLACE ALL HARD TO CLEAN CUTTING BOARDS

*15 Contact RTE Products w/ Bare Hands

OBSERVED RFSM HANDLING RTE FOODS WITH BARE HANDS

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

PERSONAL DRINK STORED ON PREP TABLE

*14 Wash hands after all other activities

LACK OF HANDWASHING

*10 Clean Sight and Touch

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

LETTUCE 48*F IN MAKE READY COOLER

*02 Cold Hold (41øF/45øF or below)

LETTUCE 45.9*F IN CHU

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*19 No Hot Water / Water heater 50 gallon min.

NO HOT WATER AT HANDSINK; REPAIR WITHIN 24HRS

*21 RFSM - Not On Site

REGISTER BY 4/7/21

*18 Medicines labeled and stored properly

MEDICINE STORED WITH FOOD ITEMS

*47 Other Violations

LABEL 3 COMP SINK

*14 When to wash hands

LACK OF HANDWASHING

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*20 Grease Trap Tickets

NO CURRENT RECORDS

*34 Outer door: solid,selfclosing,tightfitting

*45 Clean facilities as often as necessary.

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*34 Pest control-routine inspections for

PROVIDE

*37 Unpackaged food may not be stored in direct contact with undrained ice

LETTUCE STORED IN WATER

*02 Cold Hold (41øF/45øF or below)

SLICED LETTUCE 48*F, CHEESE 48*F

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*42 Nonfood-contact surfaces material

REPLACE ABSORBENT DOOR TO DRY STORAGE

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

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

OPEN CASE OF DRINK

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL CONTAINERS

*21 RFSM - Not On Site

RENEW EXPIRED CERTIFICATES

*47 Other Violations

LABEL 3 COMP SINK

*18 Medicines labeled and stored properly

MEDICINE STORED ABOVE FOOD ITEMS

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP SINK

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

DATE MARK TCS 7 DAYS.

*29 Food thermometers provided and accessible

THERMO MISSING RIF, RIC

*36 Cloths in-use for wiping between uses stored

STORE RAG IN SAN. BK BETWEEN USE.

*42 Ventilation hood systems

CLEAN VENTHOOD.

*20 Grease Trap Tickets

EVERY 3 MONTHS.

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

STORE VEG. OIL OFF FLOOR.

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

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

*29 Sanitizing solutions, testing devices

*30 Food Establishment Permit

*32 Approved Food Contact Equip.

Replace residential refrigerator, freezer and microwave with commercial units.

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

*42 Floors/walls/ceiling/nonfood dirty

Clean wall where dirty. Clean cooler door gaskets.

*43 Light - 50 foot : Food and utensils area

vent hood

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

Raw meat stored above fish.

*35 Hair Restraints effective

PROVIDE FOR ALL

*32 Approved Food Contact Equip.

REMOVE TILE FROM UNDER CUTTING BOARDS

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

PROVIDE ON BODILY FLUID CLEAN UP

*45 Walls easily cleanable and light in color

REPAIR WALL BEHIND GRILL AREA

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

PROVIDE TEST STRIPS FOR SANITIZER

*27 Cooling, heating, and holding capacities. Equipment

REMOVE HOME STYLE COOLER : PROVIDE NSF APPROVED RIC FOR COMMERCIAL

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*47 Other Violations

LABEL 3 COMP SINK

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

CHORIZO STORED WITH SLICED CHEESE

*02 Cold Hold (41øF/45øF or below)

LETTUCE AT 54,9*F IN CHU

*27 Cooling, heating, and holding capacities. Equipment

REMOVE HOMESTYLE REFRIGERATION : PROVIDE NSF REFRIGERATION FOR COLD HOLD

*10 Clean Sight and Touch

CLEAN ALL

*21 RFSM - Not On Site

MUST REGISTER BY 8/23/18

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM BEHIND GRILL

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

RAW CHORIZO STORED WITH CHEESE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*37 Dispensing equip. no contact w/ lip-contact surfac

KEEP CUPS PROTECTED

*47 Other Violations

LABEL 3 COMP SINK ; REMOVE TABLES AND CHAIRS PER C/O

*02 Cold Hold (41øF/45øF or below)

LETTUCE AT 53*F, RAW CHORIZO 43.9*F

*32 Approved Food Contact Equip.

WIPING CLOTH STORED UNDER CUTTING BOARD; REMOVE FOIL LINING FROM EQUIPMENT

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*37 Food, utensils & equip under other sources

EQUIPMENT STORED ON FLOOR UNDER 3 COMP SINK

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

PROVIDE FOR ALL IN COOLERS

*45 Eating and tobacco areas.

EMPLOYEE EATING IN KITCHEN AT TABLE USED FOR PREPPING

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

OBSERVED MOLDED LIMES IN DRY STORAGE AREA

*38 Thawing. under running water criteria - water velocity

NO RUNNING WATER WHILE THAWING

*35 Hair Restraints effective

PROVIDE FOR ALL

*14 When to wash hands

LACK OF HAND WASHING

*10 Clean Sight and Touch

CLEAN ALL

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

*47 Health permit posted

post health permit marked as #30 by BV

*22 Handlers-Certificate Not On Site

*29 Sanitizing solutions, testing devices

need chlorine test kit

*14 When to wash hands

wash hands properly and use gloves

*45Physical Facilities Floors,Walls,Ceilings

clean grease buildup behind equipment

*10 Equipment and Utensils Cleaning-contamination

clean fryers, grill, and coolers.

*40 Reuse of single service articles

*34 Pest Control

flies observed