Taqueria LA Salsa Verde (inside)

*21 RFSM - Not On Site

Certified Food Manager must be on site.

*22 Accredited food handler certificate - 60 days

Provide Food Handler certificates for all employees.

*02 Cold Hold (41øF/45øF or below)

Maintain temperatures 41 F or lower (Cow intestines 47F)

*03 Food products not maintained at 135øF or above

Maintain temperatures 135 F or higher (Cow tongue 129F)

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

Arrange raw and cooked foods properly to avoid contamination

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

Observed dished washed in 3-compartment sink but not sanitized

*14 When to wash hands before donning new gloves

Wash hands before using new gloves

*31 No soap at handsink

Keep hand sinks stocked

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

Store personal drinks separately

*39 Cooking equipment free of encrusted grease

Clean or replace grease encrusted pans

*41 Food Labeling - Bulk food for self dispensing

Label all non- identifiable bulk items

*44 Soiled receptacles and waste handling units cleaned

Pick up trash around dumpster

*45 Premises shall be maintained in good repair

repair holes in wall in dry storage

*22 Accredited food handler certificate - 60 days

Provide food handlers

*47 Other Violations

Use ice bath to cool foods faster Prepare sanitizer buckets to clean work space Provide choking poster and Bodily Fluid Spill instructions/kit

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

no eating or drinking in the production area

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Store cilantro away from door contact points

*31 Handwashing lavatory - used for other purpose

*21 RFSM - Not On Site

*20 Grease Trap Tickets

Provide liquid waste manifest

*39 Store equipment & utensils - avoid contamination

Store pans off the floor

*45 Lockers to be used to store personal items

*21 RFSM - Not On Site

*19 One Inch Air Gap

*34 Controlling pests. Eliminating harborage conditions

*36 Cloths in-use for wiping between uses stored

Store sanitation bucket off floor

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*42 Dirty nonfood contact surfaces

*39 Store equipment & utensils in a clean, dry place

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

Observed raw beef stored over vegetables in the waslk-in-cooler.

*14 When to wash hands before donning new gloves

Must wash hands before donning gloves.

*31 Individual, disposable towels

Observed no paper towels at handsink.

*36 Cloths in-use maintained dry

Observed wet towels.

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

Food not in use must be covered, walk-in-cooler.

*39 Equipment in good repair and proper adjustment.

Replace the warped cutting board, hot line.

*42 Floors/walls/ceiling/nonfood dirty

Clean the floor in the walk-in-cooler.

*45 Lockers to be used to store personal items

Store personal items in appropriate place.

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 55

*31 Individual, disposable towels

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

COVER FOODS WHEN NOT IN USE

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria

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

*45 Lockers to be used to store personal items

*47 Handwashing signage

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket- 200 ppm

*34 Pest control-routine inspections for

records needed on site

*32 Damaged Equipment

replace the gaskets inside the reach in cooler

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

fruit flies observed inside the kitchen area

*02 Cold Hold (41øF/45øF or below)

BEEF 69

*03 Food products not maintained at 135øF or above

PORK 100

*18 Licensed pest control applicator only

*39 No equipment & utensil under contamination sources

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*44 Trash can provided for papertowel waste

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

FLIES

*14 When to wash hands before donning new gloves

EMPLOYEE MUSH WASH HANDS BEFORE DONNING GLOVES

*02 Cold Hold (41øF/45øF or below)

BEEF 52'F

*45 Premises shall be maintained in good repair

REMOVE RUST FROM STORAGE SHELVES OF WALK IN COOLER

*47 Conditions of Permit-in use of food equipment

*02 Cold Hold (41øF/45øF or below)

PORK SKIN 48'F, PORK 49'F FROM COOLERS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY AIR VENTS ABOVE SANDWICH UNIT

*47 Permit/license posted

POST HEALTH PERMIT, SALE TAX PERMIT UP FOR PUBLIC VIEW

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

CHICKEN 109'F, PORK 103'F STORED BELOW THE GRILL

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

DO NOT KEEP PRODUCTS MORE THAN 7 DAYS

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING WATER FILTER SYSTEM

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY (INCLUDING EGG AND EGG PRODUCTS)STORE FO

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS

*45 First Aid

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

NO DRINKING IN FOOD PRPE. AREA ALLOWED. OBSEVED EMPLOYEE SODA CAN (OPENED)FROM FOOD PRPE. AREA

*43 Light bulbs, light shields provided

PROVIDE SHIELD TO LIGHTS ABOVE GRILL AND COOLER

*31 Hand sinks: number installed for convenient use

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

*39 Store all equipment & utensil covered or inverted

*14 When to wash hands before donning new gloves

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

*45Floor, wall, ceiling - Exposed material

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

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

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*47 Permit/license posted

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

*21 RFSM - Not On Site

Final Notice

*32 Approved Food Contact Equip.

*47 Permit/license posted

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

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

*45 Unnecessary articles prohibited

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

*43 Light bulbs, light shields provided

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

FINAL NOTICE! YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF TH

*32 Approved Food Contact Equip.

2 ND NOTICE! REMOVE WOODEN CUTTING BOARD AT ONCE

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

2ND NOTICE! NO DRINKING IN FOOD PREP. AREA ALLOWED

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

STORE ALL FOOD PRODUCTS OFF THE FLOOR

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

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT SHIELDS FROM ALL LIGHTS

*02 Cold Hold (41øF/45øF or below)

MUSHROOM 49'F, PORK 48'F

*47 Permit/license posted

POST FOOD ESTABLISHMENT PERMIT AND STATE OF TEXAS SALE TAX PERMIT UP AT ALL TIMES

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY CEILING TILES AND WALL

*21 RFSM - Not On Site

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*03 Food products not maintained at 135øF or above

PORK 125'F,

*32 Approved Food Contact Equip.

WOOD CUTTING BOARD

*43 Light bulbs, light shields provided

LIGHT ABOVE SINK

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

NO DRINKIN N FOOD PREP. AREA

*47 Health permit posted

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

*21 RFSM - Not On Site

*45Floor, wall, ceiling - Exposed material

celing

*43 Light bulbs, light shields provided

*14 Gloves single use

*47 RFSM Certificate - Not Display

*29 Thermometer shall be easily readable

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

*47 RFSM Certificate - Not Display

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

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site