TAQUERIA LA VERACRUZANA.

OBSERVED FOOD STORED IN OPEN CANS

LACK OF DATE MARKING

PERSONAL DRINK STORED IN PREP TABLE

LABEL 3 COMP SINK

OBSERVED FOOD ITEMS STORED IN LARGE POTS

CLEAN ALL THOROUGHLY

REPLACE ALL NON WORKING

RICE 78*F ON TOP OF MICROWAVE

PROVIDE CORRECT DATEMARKING

OBSERVED OLD DATEMARKING ON FOOD CONTAINERS

LACK OF HAND WASHING

LABEL 3 COMP SINK

OBSERVED FOOD ITEMS PAST USE BY DATES IN RIC

INVERT ALL SINGLE SERVICE ARTICLES

OBSERVED FOOD ITEMS STORED IN LARGE POTS IN COOLERS

CLEAN ALL THOROUGHLY

OBSERVED EMPLOYEE EATING IN KITCHEN

OBSERVED FOOD STORED IN OPEN CANS

RAW EGGS STORED NEXT TO RTE FOODS

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

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

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

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

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

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

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

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

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

vent hood dirty must be clean to avoid cross 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

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

Raw meat stored above vegetables.

Replace residential freezer and microwave with commercial units.

Purse and jacket observed with clean equipment.

meat 55 F rice 54 F

missing 3c sink labeling wash, rinse an disinfectant

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

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

missing body fluids clean up procedures / spill kit

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

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

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

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

soiled stove must be free of encrusted debris and soils

missing writing employee health policies

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

missing date marking in food containers must had date marking

REFRIGERATED COOKED MEAT IN THE REACH IN COOLER: 52.7 F

CLEAN THE INTERIOR OF THE MICROWAVE

INCESSANT LEAK AT THE THREE COMPARTMENT SINK

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

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

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

FRONT HAND SINK BEING USED FOR OTHER THAN HAND WASHING

IMPROPER THAW: THAW FROZEN MEATS UNDER RUNNING WATER

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

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

COOKED RICE IN THE REACH IN COOLER: 49.1 F

RAW SHELL EGGS BEING STORED DIRECTLY ABOVE RAW BEEF

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

UNLABELED CHEMICAL SPRAY BOTTLE (CORRECTED ON SITE)

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

GAP AT THE FRONT DOOR OF THE ESTABLISHMENT

STORAGE CONTAINERS RESTING DIRECTLY ATOP OF READY TO EAT FOOD

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

HOLE IN THE WALL (FOOD PREPARATION AREA)