Taqueria LA Union

*43 Light - 10 foot : Walk-in, Dry storage

no light in the back storage room

*20 Grease Trap Tickets

provide grease trap ticket

*42 Dirty nonfood contact surfaces

clean shelves, freezers,

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*45 Premises shall be maintained in good repair

repair ceiling tiles in the kitchen-repaint, cover all holes and gaps,

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

store food 6 inches off the floor in storage room

*15 Contact RTE Products w/ Bare Hands

do not touch rte food tortilla with bare hands

*32 Damaged Equipment

repair tortilla machine on front

*34 Pest control-routine inspections for

observed roaches in the storage room and kitchen

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

clearly date mark tcs food for 7 days only

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

observed raw shelled eggs stored above cooked rte food in cooler

*43 Light bulbs, light shields provided

replace non working light bulb in cooler

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

use utensil with handle to scoop food-no bowl

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, coolers inside, clean shelve above 3 com sink, shelve under microwave, clean mcrowave

*34 Pest control-routine inspections for

observed roaches above 3 com sink

*18 Use toxics according to additional condition

sanitizer bucket-solution/bleach too strong more than 200 ppm reduce to 100 ppm

*22 Washing hands only at a designated hand sink

observed employee washed hands at 3 com sink use hand sink to wash hands

*45 Premises shall be maintained in good repair

cover all holes, gaps behind equipment, cove base needs be in good repair, ceiling tiles need be in good repair, repair broken floor tiles

*42 Dirty nonfood contact surfaces

clean cooler, freezer

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air dry

*39 Equipment in good repair and proper adjustment.

check faucet on 3 com sink

*42 Dirty nonfood contact surfaces

clean shelves, clean ice machine

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

observed cloth under cutting board

*45 Premises shall be maintained in good repair

repair damaged wall tiles, cove base, faucet on 3 com sink

*22 Washing hands only at a designated hand sink

observed employee washed hands in 3 com sink, wash hands at hand sink

*02 Cold Hold (41øF/45øF or below)

raw eggs 74.6 degrees f

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*32 Damaged Equipment

reach in freezer 60 degrees f

*42 Dirty nonfood contact surfaces

clean freezers, cooler inside

*34 Pest control-routine inspections for

observed roach in freezer

*19 Water & Plumbing in good repair- per code

repair leaking faucet on 3 com sink

*31 Handwashing lavatory - used for other purpose

observed coffee filters in hand sink

*02 Cold Hold (41øF/45øF or below)

ham 53 degrees f

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 0 ppm

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

no standing water

*21 RFSM - Not On Site

manager not on site

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

food sit on floor

*47 Conditions of Permit-in use of food equipment

provide

*03 Food products not maintained at 135øF or above

rice 116 degrees f

*45 Premises shall be maintained in good repair

keep premises in good repair (ceiling, wall edges, cove base)

*33 Rinsing procedures - 3 compartment sink

wash rinse sanitize air drying

*34 Outer openings:closing holes, gaps

gap at entrance door

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer bucket off floor

*19 Water & Plumbing in good repair- per code

leaking faucet on 3 com sink

*10 Sanitization after Cleaning

sanitization after cleaning

*35 Hair Restraints effective

*42 Dirty nonfood contact surfaces

clean shelves, gaskets

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

provide written procedures about vomiting/diarrhea event

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

provide food handler cards

*34 Outer openings:closing holes, gaps

repair gap at door

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

personal food/drinks

*15 Contact RTE Products w/ Bare Hands

do not touch rte food with bare hands

*22 Handlers-Certificate Not On Site

employees need to have food handler cards

*46 Covered waste receptacle for women's restroom

provide in restroom

*34 Outer openings:closing holes, gaps

repair gap at door

*42 Dirty nonfood contact surfaces

clean coolers, sinks

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*33 Sink used to wash cloths/produce or thaw food

use approved sink to wash produce or thaw food, not mop sink

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

OBSERVED RAW PRODUCT (BEEF AND PORK) STORED ABOVE RTE FOOD

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

observed food sit on floor

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*32 Equipment and Utensils Durability and Strength

use approved food storage equipment-no chairs

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

provide vomiting/diarrhea event procedures

*10 Chlorine exposure time table

SANITIZING BUCKET ( BLEACH ) OVER 100 PPM TOO STRONG DILUTE WITH MORE WATER

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF

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

EMPLOYEE DRINKS RESTING ON FOOD PREPARATION SURFACES

*42 Dirty nonfood contact surfaces

CLEAN UPPER REACH IN COOLER DOOR GASKET

*45 Premises shall be maintained in good repair

REPAIR DAMAGED FLOOR TILES ( KITCHEN )

*34 Outer openings:closing holes, gaps

VISIBLE GAP UNDER THE FRONT ENTRANCE ( DOOR ) TO ESTABLISHMENT

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

PERSONAL CELL PHONE RESTING ON A FOOD PREPARATION TABLE

*02 Cold Hold (41øF/45øF or below)

SALSAS HELD AT 57.8 F AND 70.8 F

*03 Food products not maintained at 135øF or above

HOT HOLD: COOKED BEEF HELD AT 109.0 F AND 123.6 F

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED AND CUT CABBAGE ( REACH IN COOLER )

*31 Individual, disposable towels

NO PAPER TOWELS AT THE FRONT HAND SINK

*34 Pest Control

NO PEST CONTROL RECORDS ON SITE

*35 Hair Restraints effective

KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON WOODEN CUTTING BOARD IN KITCHEN

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENTS IN KITCHEN AND RESTROOMS

*47 Other Violations

SMALL CHILD BEHIND THE COUNTER OF THE RESTAURANT

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

*35 Hair Restraints effective

KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS

*34 Pest Control

NO PEST CONTROL RECORDS ON SITE ( FOR SERVICE IN THE LAST 90 DAYS)

*02 Cold Hold (41øF/45øF or below)

SALSA: 58.3 F ( NOT MAINTAINED AT 41.0 F OR LESS)

*03 Food products not maintained at 135øF or above

COOKED BEEF HELD AT 104.1 F ( NOT MAINTAINED AT 135.0 F OR ABOVE)

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE KITCHEN MICROWAVE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED

*06 Discard TCS if date marked exceeds temp & time

COOKED FOOD ITEMS HELD IN REACH IN COOLERS BEYOND THE SEVEN DAY MINIMUM

*45 Premises shall be maintained in good repair

REPAIR THE HOLE IN THE WALL ( DRY STORAGE AREA)

*46 Physical Facilities Premises

CLEAN UNDERNEATH TOILET SEATS ( IN RESTROOMS) AND INSIDE OF THE BOWL OF THE MEN'S RESTROOM

*29 Sanitizing solutions, testing devices

PROVIDE Q.A. TEST STRIPS TO MEASURE SANITIZER CONCENTRATION WHEN USING SANITIZER TABLETS

*18 Toxic items labeling-non original container

TOXIC CHEMICALS STORED DIRECTLY ABOVE WHERE OPEN SALSA IS RESTING

*34 Pest Control

PROVIDE PEST CONTROL IMMEDIATELY. LAST DATE OF SERVICE WAS 02/ 2018. FLIES OBSERVED FLYING AROUND KITCHEN

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENT DIRECTLY ABOVE FOOD

*24 Food Labeling- with common name of the food

LABEL BULK FOOD CONTAINER OF MASECA AND OTHER BULK FOOD CONTAINER NOT LABELED

*10 Clean Sight and Touch

CLEAN THE INTERIOR SURFACES OF THE KITCHEN MICROWAVE

*45 Premises shall be maintained in good repair

REPAIR DETERIORATING ROOF ( WOMEN'S RESTROOM)

*02 Cold Hold (41øF/45øF or below)

SALSA (53.0 F) MUST BE 41.0 F OR LESS

*03 Food products not maintained at 135øF or above

COOKED BEEF: 107.0 F

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*28 Date marking commercially prepared of RTE/PHF

COOKED FOOD ITEMS IN THE BACK REACH IN COOLER NOT LABELED

*34 Outer openings:closing holes, gaps

VISIBLE GAP BENEATH FRONT DOOR LEADING INTO ESTABLISHMENT

*42 Floors/walls/ceiling/nonfood dirty

THOROUGHLY CLEAN FLOORS OF THE KITCHEN AND FRONT SERVING AREA

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE FRONT HAND SINK

*29 Cold/hot hold unit thermometer easily viewable

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

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

date marking missing

*22 Handlers-Certificate Not On Site

food handler card missing

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

broken hand sink water line

*45 Premises shall be maintained in good repair

tiles broken corners bottom walls

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty

*39 Equipment in good repair and proper adjustment.

RI cooler and freezers inside store room present rust and oxidation over shelves and bottom floors

*34 Outer openings:closing holes, gaps

need properly repair holes cover inside wall

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Sanitization after Cleaning

need clean and sanitize properly all areas during operational hours

*34 Pest control-routine inspections for

need current pest control ticket

*32 Maintain in Good Repair

restrooms doors broken

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*29 Food thermometers provided and accessible

missing thermometers