TAQUERIA LA PROVIDENCIA.

ceiling tiles broken with water marks and bulging on all areas must be replace or repair to proper condition

missing writing employee health policies

RI cooler unit 58 F must be have proper food temperature 40 F or below to avoid cross contamination

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

food surfaces on all areas dirty with soils and grease accumulations clean all food services areas to avoid cross contamination

walls ceiling and floors dirty with soils accumulations and grease residues must be clean all areas to avoid contamination during operational hours as well sanitize

sanitizer bucket at floor level inside 3c sink area must be have sanitizer bucket at 6 inches out the floor level

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

mixing detergent and sanitizing solutions must be use only sanitizing solutions properly prepared at sanitizer buckets

floors walls and ceiling dirty with soils accumulations, grease residues and dust contamination on all areas must be clean to avoid cross contamination

expired date marks on food containers must be have current date marking on all food containers to avoid cross contamination

encrusted cooking equipment utensils with grease accumulations and soils accumulations must be replace or repair to avoid cross contamination

rice 108 F meat 106 F beans 112 F food must be maintain at 136 F as public health control

PIC ensure dispose food containers with out date or day mark

block hand washing with utensils on top of hand sink hand sink must be accessible to clean hands only to avoid cross contamination

zero concentration of Chlorine front sanitizer bucket must be have 100 ppm of Chlorine concentration

visible presence of insects - roaches - must be contact pest management to eliminate pest use as public hazard control

missing top cover of the vent-hood must be repair to avoid entry to pest and fumes accumulations

floors behind equipment dirty clean behind floors equipment during operational hours frame doors for RI cooler dirty with soils accumulation and encrusted grease must be clean to avoid food conta

walls tubes with gaps all areas must be closed all gaps to avoid pest harboring doors missing weather strip on bottom side must be replace or repair weather strip to avoid pest harboring

ceiling tiles with water marks and bended must be replace or repair to avoid mold contamination

RI cooler dirty with food contamination must be clean and sanitize to avoid contamination

missing RFSM manager certification must be have a FSM registered with the city

using thank you bags as food containers must be use approved commercial containers to avoid chemical contamination

missing body fluids clean up procedures / spill kit

utensils and equipment encrusted with soils accumulation and food debris must be remove to avoid food contamination use as public health control

food containers without lids and food covers must be have lids or food covered to avoid food contamination

gaps at door entries exit and front door must be close all gaps to avoid pest contamination

walls ceiling and floors dirty must be clean to avoid food contamination

missing writing employee health policies

missing food handler certifications must be have current food handler cards

walls skirt missing in different areas must replace to maintenance good premises

shelving inside RI cooler unit oxidize and rust must be repair or exchange to avoid food contamination

sanitizer bucket at floor level must be 6 inches out the floor level to avoid contamination

sanitizing solution concentration zero ppm Chlorine at sanitizer bucket must be tested the chemical concentration sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solution 50 ppm Chlorine

missing writing employee health policies

equipment dirty must be clean all contamination RI cooler dirty must be clean inside and outside the cooler unit

3 comparment sanitization solution missed PIC need to be ensure the use of sanitizing solutions at all times

sanitizing solutions at floors level must be 6 inches out the floor

missing body fluid clean up procedure /spill kit

RFSM not on site

prep tables dirty by raw food must be clean areas after raw food is been processed

walls, ceiling and floors dirty must be clean during operational hours

COOKED RICE : 72.1 F

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS

CHLORINE SANITIZING BUCKETS (NO CHLORINE CONCENTRATION)

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION WORKERS

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED (IN THE REACH IN COOLER)

BROKEN REACH IN COOLER GASKETS

LIVE ROACHES SEEN THROUGHOUT ESTABLISHMENT

FOOD PREPARATION WORKERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES

CLEAN THE INTAKE VENT IN THE RESTROOM. RESTORE LIGHTING UNDERNEATH THE VENT HOOD CLEAN THE INTAKE VENT (DRY STORAGE)

PROVIDE TWO HAND WASH SIGNS FOR HAND SINKS IN THE ESTABLISHMENT

HOT HOLD: COOKED BEEFAT 134.0 F

EGGS ABOVE READY TO EAT FOODS IN THE REACH IN COOLER

OBSERVED BARE HAND CONTACT WITH READY TO EAT TORTILLAS

CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER WAS NOT ON SITE AT THE TIME OF THE INSPECTION

SEVERAL BULK FOOD INGREDIENT CONTAINERS (NOT LABELED WITH THE COMMON NAME)

SEVERAL COOKED FOOD ITEMS IN THE REACH IN COOLER (NOT DATE MARKED)

OBSERVED LIVE ROACHES CRAWLING ON THE FRONT COUNTER AND THREE COMPARTMENT SINK

COOK NOT WEARING A HAIR RESTRAINT

SANITIZING CLOTHS NOT BEING STORED IN A SANITIZING BUCKET

RESTORE LIGHTING TO THE VENT HOOD

CLEAN THE TOILET BOWL AND SEAT IN THE RESTROOM