Taqueria Los Alsos De Jalisco

*03 Food products not maintained at 135øF or above

Improper hot holding: chicken 121.3.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: tomatoes 60.9, pico de gallo 46.4, guacamole 52, and sour cream 46.8.

*31 Individual, disposable towels

No paper towels at hand sink.

*34 Outer openings:closing holes, gaps

Gap at the bottom door (front & side).

*10 Clean Sight and Touch

Mold inside the ice machine. Dirty can opener blade.

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

Cannot store food on the floor.

*36 Wet wiping cloths shall be laundered daily.

Cannot keep wet wiping cloths out, must be stored in sanitizer bucket at all.

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

Cannot drink while in kitchen prepping food.

*18 Toxic items labeling-non original container

Label all toxic chemicals.

*39 Equipment in good repair and proper adjustment.

Broken cooler door, fix, not in good repair. Temperatures are too high.

*39 Store all equipment & utensil covered or inverted

Invert salsa containers and plates on shelves.

*19 One Inch Air Gap

Need 1 inch air gap.

*28 Do not exceed manuf. use by date

Throw away expired food prepared after 7 days.

*02 Cold Hold (41øF/45øF or below)

Tomatoes 60, pico de gallo 48.5, guacamole 48.3, onions 49.7.

*10 Clean Sight and Touch

Mold inside ice machine. Dirty can opener blade.

*18 Use toxic according to manufacturer direction

Chlorine bucket is too toxic. Chlorine bucket 200 ppm.

*19 One Inch Air Gap

Need 1 inch air gap.

*28 Do not exceed manuf. use by date

Expired date marks.

*21 RFSM - Not On Site

No RFSM on site.

*31 No soap at handsink

No soap.

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

Label all bulk containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean WIC, RIC, and shelves.

*47 Other Violations

Need choking poster.

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

Cannot eat while prepping food.

*36 Cloths in-use for wiping between uses stored

Cannot have wet wiping cloths out.

*39 Store all equipment & utensil covered or inverted

Invert containers.

*24 Food Labeling- with common name of the food

Label food drink containers (front counter)

*18 Toxic items storage adjacent to food/utensils

Windex stored next to single service items - front cash area

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

Ice scoop observed stored on to of the ice - store in a clean sanitized containers

*31 No soap at handsink

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

Observed several containers of meat thawing at room temperature - mus that foods in the WIC

*45 Lockers to be used to store personal items

Properly store personal items (coat/jackets)

*42 Floors/walls/ceiling/nonfood dirty

Remove dust build-up on air vent coves

*10 Clean Sight and Touch

Clean: sanitize the interior of the ice machine- black substance seen

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

All RTE must be date marked with the used by date - 7 days

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

*27 Cooling method, criteria - smaller portions

*38 Thawing. under running water criteria - < 4 hours

tilapia fish

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*18 Toxic items labeling-non original container

*44 Refuse/recyclables area maintained in good repair

*39 Cooking equipment free of encrusted grease

buildup on the side of the fryers

*31 Individual, disposable towels

replenish every paper towel dispenser

*35 Hair Restraints effective

beard guard for the employees that have beards

*10 Chlorine sanitizer concentration, minimum temp.

the dishwasher was not putting out chlorine- have a technician stop by to diagnose the issue

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers inside the walk in cooler

*28 Date marking commercially prepared RTE/ TCS food

*36 Cloths in-use for wiping between uses stored

store cloth towels in the sanitizer bucket

*18 Toxic items storage adjacent to food/utensils

keep the wd-40 can out of any food prep areas

*18 Toxic items storage adjacent to food/utensils

can of wd 40 stored on the bottom of a shelf next to a container of onions

*34 Outer door: solid,selfclosing,tightfitting

back door

*42 Dirty nonfood contact surfaces

dust accumulation on the sides of the fan covers

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine detected at the dish washing machine

*10 Clean Sight and Touch

thoroughly clean and disinfect the soda nozzles

*22 No unnecessary personnel allowed in food prep area

observed a kid, of an employee, pouring his own drink that is intended for customer use.

*28 Date marking commercially prepared of RTE/PHF

*01 Cooling -- within 2 hours, 135-70øF

need documentation

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

cover the foods inside the walk in cooler

*02 Cold Hold (41øF/45øF or below)

ground beef-58 degrees F

*34 Outer openings:closing holes, gaps

seal the gaps on the backdoor

*21 RFSM - Not On Site

register with the City of Dallas

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*34 Outer door: solid,selfclosing,tightfitting

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

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

you can not have aluminum foil to cover tables trays and bottoms of prep tabled

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

cell phone sitting on meat slicer

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw eggs next to peppers raw shrimp next to cooked shrimp

*10 Clean Sight and Touch

CLEAN: Microwave meat slicer can opener Algae in ice machine

*10 Sanitization after Cleaning

no sanitizer in dishwasher

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

fish thawing in standing water, water must be moving

*42 Nonfood-contact surfaces material

clean bottoms of coolers and makeline

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

employee drink on prep surface

*18 Toxic items storage adjacent to food/utensils

hand sanitizer next to red pepper

*10 Sanitization after Cleaning

no sanitizer in the dishwasher

*39 Keep utensils handles upright or protected

bulk good handles must not touch food

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

can not have tin foil on shelves Must be smooth easily cleanable, nonabsorbent, smooth, durable material

*45 Lockers to be used to store personal items

you can not have personal items next to utensils

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

employee drink on prep surface (by can openers) and above food and microwave

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

Sanitation buckets must be off floor- can not go above or next to food or utensils

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*31 Handwashing lavatory - used for other purpose

Hand sink used for other purposes- scrubber inside

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

all food must be covered in the walk in

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

raw eggs above beef raw chicken next to beef

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

ice bath must be self draining chicken can not sit in standing water

*10 Clean Sight and Touch

Clean can opener blade Clean algae/mold in ice machine Clean meat slicer

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container with common name

*45 Lockers to be used to store personal items

employee personal items need to be in lockers or designated area away from food and utensils

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

employee drink in production area

*39 Store equipment & utensils - avoid contamination

can not store knife between table and wall (there is no way to sanitize between wall and table

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*47 Conditions of Permit-in use of food equipment

Need a sign in customer view saying “A copy of our last health inspection is available upon request”.

*47 Health permit posted

*47 Handwashing signage

Need a “hand washing only “ sign at all hand sinks

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

*47 Other Violations

Microwave not commercial. Must provide commercial equipment.

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

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

*10 Clean Sight and Touch

Can opener with food particles. Must be wash and sanitized.

*45 Premises shall be maintained in good repair

*32 Damaged Equipment

plates with chipped.

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

*02 Cold Hold (41øF/45øF or below)

s. tomatoes 51.4, Pico de gallo 49.0 and gucamole 48.0F

*03 Food products not maintained at 135øF or above

c. Rice 122.5

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

CROSS CONTAMINATION BY ARRANGEMENT

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

nodate marking on prepared TCS food items

*31 Handwashing lavatory - used for other purpose

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

Personal drinks stored with customers food and in the prep area Personal drinks stored with customers food and in the prep area Personal drinks stored with customers food and in the prep area

*36 Cloths in-use for wiping between uses stored

wiping clothes improperly stored

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

cover all food

*42 Dirty nonfood contact surfaces

clean drains and floors

*44 Trash can provided for papertowel waste

provide trash can

*45 Premises shall be maintained in good repair

*47 Other Violations

label 3 comp sink

*02 Cold Hold (41øF/45øF or below)

r. eggs 78.6

*07 Food safe, good condition, unadulterated, and honestly presented

expired ceviche

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

*10 Clean Sight and Touch

*18 Toxic items stored above food/utensils

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

*31 Handwashing lavatory - accessible

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

*36 Cloths in-use for wiping between uses stored

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

*38 Thawing. under running water criteria

improper thawing method

*39 Keep utensils handles upright or protected

*41 Food identity and accurate representation

label all non-original containers

*42 Floors/walls/ceiling/nonfood dirty

clean drain and walls

*43 Clean vent syst:Intake/exhaust air ducts

*43 Light bulbs, light shields provided

clean

*44 Trash can provided for papertowel waste

provide small covered trash can at hand sink

*45 Premises shall be maintained in good repair

repair ceiling

*47 Other Violations

label 3 comp sink