Taqueria LA Ventana

*10 Chlorine sanitizer concentration, minimum temp.

chlorine sanitizer at 0ppm. repair dish washer

*31 Individual, disposable towels

no available paper towels at hand sink, provide

*36 Cloths in-use for wiping between uses stored

place wet cloths back into sanitizer bucket when not in use.

*39 Store clean utensils in a self-draining position

store ice buckets in self draining position.

*42 Dirty nonfood contact surfaces

clean surfaces of equipment. clean gaskets of cold hold equipment, clean walls and ceilings

*43 Clean vent syst:Intake/exhaust air ducts

clean dust build up on intake vents

*05 Reheat 165øF--microwave

OBSERVED BLACKBEANS AT 88F, EMPLOYEES OBSERVED RE-HEATING IN HOT HOLD UNIT. PROPER PROCEDURES FOR REHEATING WAS EXPLAINED TO EMPLOYEES. REHEAT TO 165F WITHIN 2 HOURS BEFORE HOT HOLDING 135F OR GREATER

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

OBSERVED RAW CHICKEN STORED IN DRAWER OVER COOKED BURGER. FOLLOW PROPER SHELVING ORDER.

*19 Water & Plumbing in good repair- per code

REPAIR LEAK AT HAND SINK NEXT TO 3 COMP SINK AND AT BAR.

*21 RFSM - Not On Site

REGISTER FOOD MANAGER CERTIFICATES WITH CITY OF DALLAS AND POST. A CERTIFIED FOOD MANAGER SHALL BE PRESENT DURING ALL HOURS OF OPERATION. NOT PRESENT AT TIME OF INSPECTION.

*22 Accredited food handler certificate - 60 days

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED. MAINTAIN ON FILE AT LOCATION TO PRESENT UPON INSPECTION.

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS TO TEST DISH MACHINE CONCENTRATION, LEVEL 50-100PPM.

*33 Remove soils from equipment & utensils

HANG MOP OR STORE INVERTED WHEN NOT IN USE.

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

OBSERVED 2 FEMALE EMPLOYEES BOTH EATING UPON ARRIVAL. OBSERVED EMPLOYEES WITH EXCESSIVE JEWELRY ON HANDS AND ARMS, ONLY SINGLE/PLAIN BAND RING ALLOWED.

*42 Dirty nonfood contact surfaces

DUSTY FRP WALL OBSERVED OVER 3 COMP SINK.

*45 Floor& wall junctures- coved & sealed

SEAL 3 COMP. SINK TO THE WALL PROPERLY AS WELL AS DISH MACHINE TABLE.

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

raw eggs over RTE raw eggs over chips raw beef over raw shrimp raw chicken over pork

*10 Clean Sight and Touch

dirty can opener blade algae in the ice machine

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

Large pots of food observed on the floor

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

Observed employee drinking cups on the kitchen/prep area

*03 Food products not maintained at 135øF or above

All hot foods must be held at the proper temporature-135'f

*36 Cloths in-use for wiping between uses stored

Wet wiping towels must be properly stored

*33 Sanitizing solution intergrated in dish. machine

Sanitizer at the dish machine area-not dispensing

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

Store ice scoop in a sanitized container/surface

*22 Accredited food handler certificate - 60 days

All food staff must obtain food handler cards

*45 Premises shall be maintained in good repair

Replace damaged light shield above handsink-food prep area

*24 Food Labeling- with common name of the food

label food squeeze bottles at cookline

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

sanitizer bucket at floor level sanitizer bucket must be 6 inches out the floor level

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils and grease deposits must be clean to avoid cross contamination

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

missing lids on fry machines must be have lids or covers to protect oil from contamination warmer lines missing covers or lids must be have covers or lids to maintain food temperatures

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty with grease accumulations, food debris and soils deposits must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and general floors with grease spills and soils accumulations must be clean to avoid contamination ceiling dirty with soils deposits, grease accumulations and dust must

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41

PIC must be ensure RI cooler units -front kitchen area- maintain food temperature of 40 F or below

*02 Cold Hold (41øF/45øF or below)

sliced tomato at 48.1F and guac observed at 47.1F.

*10 Clean Sight and Touch

heavy grime in ice machine and in chip container.

*19 Water & Plumbing in good repair- per code

leak coming from ice machine, repair.

*20 Grease Trap Tickets

missing Grease Trap Tickets.

*32 Can openers-cleanability

heavy grime build up on can opener, clean and sanitize.

*34 Controlling pests. Eliminating harborage conditions

heavy amount of pest observed in ware wash area, remove harboring conditions.

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

food containers left uncovered in kitchen, cover.

*39 Store all equipment & utensil covered or inverted

cover large pots or stored inverted.

*40 Store single-service item in original package

store to go plates inverted to prevent potential contamination.

*42 Floors/walls/ceiling/nonfood dirty

clean walls and ceiling tiles. clean equipment surfaces.

*43 Clean vent syst:Intake/exhaust air ducts

dust observed on intake vents, clean.

*47 RFSM Certificate - Not Display

post rfsm certificate.

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

Cilantro can't be stored adjacent to or below raw meats.

*10 Clean Sight and Touch

Ice machine needs cleaning (mold)

*14 When to wash hands before donning new gloves

*20 Grease Trap Tickets

Provide a grease trap manifest within the past 3 months.

*21 RFSM - Not On Site

Obtain and display an RFSM certificate.

*34 Controlling pests. Eliminating harborage conditions

Observed fruit flies in the back room.

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

Food boxes must not be stored on the floor.

*42 Dirty nonfood contact surfaces

Stains and spill residue in cooling units.

*31 Handwashing lavatory - used for other purpose

*39 Soda nozzles and ice bin clean as specified

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

dirty can opener blade/dirty ice maker

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

*29 Thermometer shall be easily readable

*47 Handwashing signage

*31 Individual, disposable towels

*21 RFSM - Not On Site

*39 Utensils, single serve items 6 inches off - floor

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*41 Food Labeling - Bulk Food w/ Card or Sign

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

*38 Thawing. under running water criteria

*18 Toxic items labeling-non original container

*20 Grease Trap Tickets

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM

*31 Handwashing lavatory - used for other purpose

towels stored in HW. HW for HW only

*36 Cloths in-use for wiping between uses stored

clothes stored in HW. must be stored in bucket when not in use

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

squeeze bottle not labeled

*43 Light bulbs, light shields provided

light bulb in hood not working, replace

*31 Individual, disposable towels

Service counter hand wash missing paper towels. Corrected on site.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*10 Equipment and Utensils Sanitization

Dirty can opener blade. Suggest equipment be disassembled, cleaned, sanitized, air dried, and reassembled before being brought back into service

*45Floor, wall, ceiling - Exposed material

Missing ceiling tile in back kitchen area near dish washing machine.

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

Raw shell eggs over raw onion in walk in cooler. Raw shell eggs are considered raw poultry and should be stored as such.

*42 Dirty nonfood contact surfaces

Seals of WIC need cleaning.

*45Floor, wall, ceiling - Exposed material

Exposed material in kitchen.

*10 Q.A. PPM - follow manufacturer's direction

Q.A. Sanitizer goes flat over time and usage. Have employees test sanitizer so that it remains at or above effective concentration.

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

Chicken stored over beef. If stored on top of one another, foods must be arranged by cooking temperature with highest on the bottom and lower levels above it. Exception is raw shell eggs. These mu