Taqueria LA Veracruzana

*32 Equipment & Utensils resistant pit,chip, crazing

cardboard on freezer must be removed

*42 Dirty nonfood contact surfaces

microwave has food debris

*39 Store all equipment & utensil covered or inverted

utensils meed to be inverted

*18 Toxic items storage adjacent to food/utensils

observed toxic bucket adjacent to utensil

*43 Light bulbs, light shields provided

light not coming on in RIC

*47 Other Violations

band aid - first aid kit needs to be restocked

*10 Other sanitizer use - manufacturer label direction

provide solution between 50-100ppm of Cl

*31 No soap at handsink

RR needs soap and towels at hand sink area

*31 Handwashing lavatory - used for other purpose

*45 Drying Mops-air dry

*47 Handwashing signage

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

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

*03 Food products not maintained at 135øF or above

Tripe maintained at 84

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

*42 Ventilation hood systems

*31 Handwashing lavatory - used for other purpose

Utensils stored

*22 Accredited food handler certificate - 60 days

*32 Equipment and Utensils Durability and Strength

Reuse of single use

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

*29 Food thermometers provided and accessible

*35 Hair Restraints effective

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING: PROVIDE FOR ALL IN COOLERS

*02 Cold Hold (41øF/45øF or below)

CACTUS 74*F, SLICED TOMATOES 54.1*F, CHEESE 57*F ON SERVING LINE

*14 When to wash hands before donning new gloves

LACK OF HANDWSHING

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH UNDER CUTTING BOARD

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*39 Loosely cover cooling foods

OBSERVED FOOD ITEMS UNCOVERED

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*27 Cooling method, criteria - smaller portions

OBSERVED FOOD ITEMS STORED IN LARGE POTS

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINERS

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER DRINKS

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER

*21 RFSM - Not On Site

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

HANDLES STORED IN FOOD ITEMS

*27 Cooling method, criteria - smaller portions

OBSERVED FOOD STORED IN LARGE POTS IN RIC

*10 Clean Sight and Touch

CLEAN ALL

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS

*15 Contact RTE Products w/ Bare Hands

PIC HANDLING RTE FOODS WITH BARE HANDS

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

COVER ALL FOOD ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*31 Handwashing lavatory - used for other purpose

FOOD ITEMS IN HAND SINK

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

OBSERVED FOOD STORED IN OPEN CANS

*06 Discard if TCS is in container w/ no date or day

LACK OF DATE MARKING

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

PERSONAL DRINK STORED IN PREP TABLE

*47 Other Violations

LABEL 3 COMP SINK

*27 Cooling method, criteria - smaller portions

OBSERVED FOOD ITEMS STORED IN LARGE POTS

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*43 Light 20 foot : Reach-in cooler

REPLACE ALL NON WORKING

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

RICE 78*F ON TOP OF MICROWAVE

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE CORRECT DATEMARKING

*39 Precleaning food debris of utenlsils - scrapped

OBSERVED OLD DATEMARKING ON FOOD CONTAINERS

*14 When to wash hands

LACK OF HAND WASHING

*47 Other Violations

LABEL 3 COMP SINK

*06 Discard TCS if date marked exceeds temp & time

OBSERVED FOOD ITEMS PAST USE BY DATES IN RIC

*39 Store all equipment & utensil covered or inverted

INVERT ALL SINGLE SERVICE ARTICLES

*27 Cooling method, criteria - smaller portions

OBSERVED FOOD ITEMS STORED IN LARGE POTS IN COOLERS

*21 RFSM - Not On Site

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

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

OBSERVED EMPLOYEE EATING IN KITCHEN

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

OBSERVED FOOD STORED IN OPEN CANS

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

RAW EGGS STORED NEXT TO RTE FOODS

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

mix raw and cooked food containers inside cooler units separate raw and TCS food containers inside cooler units to avoid cross contamination

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

RI cooler unit with 50 F or more not holding proper food temperature must be maintain proper food temperature at 40 F or below to avoid contamination

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

missing date mark on food containers inside freezer unit must date mark all food containers on all areas

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition RI cooler unit door not closing properly must be adjust to proper condition

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

*02 Cold Hold (41øF/45øF or below)

raw tortilla 49F , meat 47F , cheese 48F

*43 Ventilation,mechanical

establishment at kitchen area must be maintain lower temperatures to avoid excessive heat on premises

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment dirty with food debris and grease residues must be clean ton avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

food contact surfaces dirty with spills, grease and food debris must be clean all food surfaces during operational hours also clean inside and outside cooler units to avoid cross contamination

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetic food containers lids dirty with grease accumulations and soils residues must be clean all food containers lids to avoid cross contamination

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

Raw meat stored above vegetables.

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*30 Food Establishment Permit

*32 Approved Food Contact Equip.

Replace residential freezer and microwave with commercial units.

*45 Lockers to be used to store personal items

Purse and jacket observed with clean equipment.

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

*02 Cold Hold (41øF/45øF or below)

meat 55 F rice 54 F

*19 Plumbing design, construction, and install.

missing 3c sink labeling wash, rinse an disinfectant

*45 Ceiling easily cleanable and light in color

ceiling vents and ceiling with dust and oils accumulations ceiling must be clean ceiling of contamination and soils accumulation use as public health control

*39 Equipment in good repair and proper adjustment.

shelves with rust and oxidize must be replace or repair to avoid contamination RI cooler units at 58 F not maintain correct food temperature must be repair to maintain food temperatures at 40

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*18 Equipment and Utensils Multiuse Materials-safe

single use of food containers not approved NSF must be use NSF approved containers use thank you plastic bags and trash bags as food containers must be clear plastic bags

*39 Equipment in good repair and proper adjustment.

shelfs inside cooler units rust and oxidize must be repair or replace to avoid contamination working tables under shelf rust and oxidize must be repair properly

*10 Sanitization after Cleaning

missing sanitizing solutions must had sanitizer bucket 100 ppm 3c sink sanitizing solutions 50 ppm

*45 Premises:Cleaning, frequency and restrictions

walls ceiling and floors encrusted with soils must be clean during operational hours to avoid contamination

*33 Remove soils from equipment & utensils

soiled stove must be free of encrusted debris and soils

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

missing writing employee health policies

*24 Food Labeling- with common name of the food

missing food labeling in all food containers inside cooler units must had food labels

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

missing date marking in food containers must had date marking

*02 Cold Hold (41øF/45øF or below)

REFRIGERATED COOKED MEAT IN THE REACH IN COOLER: 52.7 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*19 Water & Plumbing in good repair- per code

INCESSANT LEAK AT THE THREE COMPARTMENT SINK

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION (KITCHEN STAFF)

*28 Date marking commercially prepared of RTE/PHF

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

*31 Handwashing lavatory - used for other purpose

FRONT HAND SINK BEING USED FOR OTHER THAN HAND WASHING

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

IMPROPER THAW: THAW FROZEN MEATS UNDER RUNNING WATER

*43 Light bulbs, light shields provided

PROVIDE A LIGHT SHIELD FOR THE ONE LIGHTING UNIT MISSING ONE IN THE KITCHEN

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL THREE HAND SINKS IN THE KITCHEN AND RESTROOM

*02 Cold Hold (41øF/45øF or below)

COOKED RICE IN THE REACH IN COOLER: 49.1 F

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

RAW SHELL EGGS BEING STORED DIRECTLY ABOVE RAW BEEF

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE AND THE BOTTOM OF THE REACH IN COOLER

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE (CORRECTED ON SITE)

*28 Date marking commercially prepared RTE/ TCS food

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

*34 Outer openings:closing holes, gaps

GAP AT THE FRONT DOOR OF THE ESTABLISHMENT

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

STORAGE CONTAINERS RESTING DIRECTLY ATOP OF READY TO EAT FOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAINS OF THE FOOD PREPARATION AREA (HEAVY SOIL)

*45 Premises shall be maintained in good repair

HOLE IN THE WALL (FOOD PREPARATION AREA)