Taqueria Los Altos De Jalisco #3

*42 Dirty nonfood contact surfaces

clean gaskets, shelves

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cooked rice and fan cover food

*39 Store all equipment & utensil covered or inverted

invert plates

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves remove card board from shelves-do not use as liner remove cardboard-used as barrier between chemical shelves and drinks

*27 Cooling method, criteria - placing the food in shallow pans

placing food in shallow pans

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*45 Premises shall be maintained in good repair

repair cove base around walls, repair damaged wall panels, replace damaged ceiling tiles, observed open ceiling tiles

*34 Pest Control

observed flies

*45 Floors/walls/ceilings approved carpeting

Replace damaged ceiling tiles. Repair baseboard under 3 comp. sink, Mop in proper storage.

*47 Permit/license posted

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Ice exposed - needs cover. All foods need to be covered. . Also, needs to be 6 inches from the ground.

*18 Toxic items labeling for original container

spray bottle needs label to identify

*42 Dirty nonfood contact surfaces

Shelves need cleaning . Floors/ walls . Clean crystals in RIC

*27 Cooling method, criteria - rapid cooling equipment

Rice needs a proper cooling method, not using fan instead place in cooler (shallow pan/ice)

*32 Damaged Equipment

Use machine door damaged; plates chipped, serving bowls, serving bowls and gasket seals (WIC)

*34 Outer door: solid,selfclosing,tightfitting

Door gap needs to be closed completely

*44 Frequency. Refuse, recyclables/returnables removed

Oil barrel ibn back needs cleaning . No outside residue.

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

No plate as utensils in rice container, clean soda nozzle, sink barrier to racks.( needs a division)

*39 Cutting surfaces.

resurface cutting boards

*35 Hair Restraints effective

cover hair

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

separate cut and uncut fruits and vegetables

*45 Premises shall be maintained in good repair

repair base board, caulk around sinks

*42 Dirty nonfood contact surfaces

clean gaskets, shelves in walk in coolers, coolers inside

*34 Outer openings:closing holes, gaps

repair gap around doors

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

thaw foods under cold running water

*32 Equipment and Utensils Multiuse Materials durable

provide tortilla press machine metal not wood rusty shelves

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*18 Toxic items labeling-non original container

chemical spray bottles not labeled

*32 Damaged Equipment

broken lid on ice machine and freezer replace damaged gaskets around cooler doors replace damaged cutting boards

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

clearly date mark food for 7 days only

*05 Rapidly reheat 165øF for hot holding

reheat food product 165 degrees f and place on hot holding table

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

provide label for food storage containers

*21 RFSM - Not On Site

rfsm certificate expired

*42 Dirty nonfood contact surfaces

clean coolers, shelves,

*10 Clean Sight and Touch

clean ice machine, clean cutting boards, can opener

*34 Outer openings:closing holes, gaps

repair gap at entrance door

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

observed food sit on floor

*43 Light bulbs, light shields provided

Replace light and provide light shield under vent hood

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

Overload food in reach in cooler

*44 Trash can provided for papertowel waste

Trash can must be provided for paper towel at hand sink

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

Cloths can not be used to catch grease on vent hood

*32 Damaged Equipment

Repair broken lid on freezer

*27 Cooling method, criteria - using ice bath

Food must be cooled rapidly using ice bath

*39 Cutting surfaces.

Resurface cutting boards

*42 Dirty nonfood contact surfaces

Gaskets and shelves needs to be clean

*10 Clean Sight and Touch

Clean cut board with blood from meat products. Clean utensils

*34 Outer openings:closing holes, gaps

Repair gap at front entry door

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

personal drink bottle

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm checked twice

*45 Premises shall be maintained in good repair

premises needs to be in good repair (ceiling tiles, base boards, floor, etc)

*32 Equipment and Utensils Durability and Strength

use approved food containers (metal or plastic) not shopping bags

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*39 Air-drying required after cleaning & sanitiziing

air drying required after washing utensils

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves in walk in coolers, reach in coolers, clean gaskets

*42 Dirty nonfood contact surfaces

clean shelves, gaskets,

*02 Cold Hold (41øF/45øF or below)

cold food on front cooler not provide 41 degrees f or below ham 49, pico de gallo 50.6, potato 52 degrees f

*15 Contact RTE Products w/ Bare Hands

observed employee touch rte food (tortillas) with bare hands

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*03 Food products not maintained at 135øF or above

hot food on hot holding table not provide 135 degrees f or above beans 120, pork 114, rice 122.8, soup 122.3 degrees f

*14 When to wash hands before donning new gloves

observed employee put gloves on without washing hands

*45 Premises shall be maintained in good repair

keep premises in good condition

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm chlorine

*32 Equipment and Utensils Multiuse Materials durable

do not use wooden tortilla press machine replace rusty shelves in walk in cooler

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

store food 6 inches off the floor

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

personal drink sit on prep table

*34 Outer openings:closing holes, gaps

repair gaps around doors

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*23 No Water

no water at hand sink next to ice machine

*34 Outer openings:closing holes, gaps

repair gap at entrance door

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

personal drinks-open containers on prep table

*39 Cutting surfaces.

cutting boards

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

cover food cotainers

*42 Dirty nonfood contact surfaces

clean gaskets, shelves

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, microwaves, clean can opener surroundings

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves in walk in cooler

*31 Individual, disposable towels

provide paper towels at hand sink

*22 Washing hands only at a designated hand sink

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

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

observed frozen food product sit on room temperatures

*37 Storing the food where it is not exposed to splash, dust, or other contamination

frozen food stored under hand sink next to ice machine

*34 Pest control-routine inspections for

observed flies in kitchen

*15 Contact RTE Products w/ Bare Hands

observed employee touch rte food (cooked tortillas) with bare hands

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

personal food items and drinks

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm chlorine (checked twice) 3 com sink 10 ppm chlorine

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

raw foods stored above cooked meats and RTE foods

*10 Clean Sight and Touch

mold on ice machine

*15 Bare hands contact with ready-to-eat foods

*18 Toxic items labeling-non original container

label spray bottles

*32 Maintain in Good Repair

taped gaskets and a broken ice machine door

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

personal beverages in food prep area

*36 Cloths in-use for wiping between uses stored

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

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

knives left on tables throughout kitchen

*42 Dirty nonfood contact surfaces

floors, walls, ceiling, need cleaning

*45 Premises shall be maintained in good repair

missing base board and noticeable wall gap distance from hand sink

*03 Food products not maintained at 135øF or above

HOT SALSA BEING HELD AT 96.2 F MUST BE MAINTAINED AT 135.0 F OR ABOVE FOR HOT SALSA

*22 Handlers-Certificate Not On Site

ONE KITCHEN WORKER WORKING IN KITCHEN WITH AN EXPIRED FOOD HANDLER CERTIFICATE

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF BOTH KITCHEN MICROWAVES

*14 When to wash hands before donning new gloves

OBSERVED ONE KITCHEN WORKER DONNING NEW GLOVES WITHOUT WASHING HANDS PRIOR

*34 Insect control:prevent dead insects from food

FLIES OBSERVED FLYING AROUND KITCHEN

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED IN THE WALK IN COOLER

*35 Hair Restraints effective

ONE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT

*21 RFSM - Not On Site

CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*45 Premises shall be maintained in good repair

DAMAGED KITCHEN FLOOR REPAIR AREAS WHERE THE FLOOR IS COVING

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

IMPROPER THAWING OF RAW FISH AND CHICKEN

*19 Water & Plumbing in good repair- per code

LEAK AT THE BACK HAND SINK FAUCET

*24 Food Labeling- with common name of the food

BULK FOOD INGREDIENT CONTAINER NOT LABELED

*43 Light bulbs, light shields provided

PROVIDE A LIGHT SHIELD FOR LIGHTING UNIT MISSING ONE

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN: 56.5 F

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

BAG ONIONS RESTING ON KITCHEN FLOOR

*31 Handwashing lavatory - accessible

KNIFE AND SOS PAD BEING STORED IN HAND SINKS

*22 Handlers-Certificate Not On Site

ONE FOOD WORKER MISSING A FOOD HANDLER CARD

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGGS: 79.3 F

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

FRUIT CUPS STORED IN ICE BIN WHERE ICE FOR CUSTOMER IS USED

*36 Cloths in-use for wiping between uses stored

SANITIZING WIPING CLOTHS RESTING ON SURFACEST

*43 Light bulbs, light shields provided

RESTORE LIGHT THAT HAS BURNED OUT

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*31 No soap at handsink

SOAP NEEDED FOR BACK HAND SINK

*18 Toxic items labeling-non original container

LARGE BLEACH SPRAY BOTTLE NOT LABELED

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*42 Dirty nonfood contact surfaces

REMOVE DUST FROM THE FAN COVERS (REACH IN COOLER)

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

FOOD CONTAINERS RESTING ON THE FLOOR OF THE WALK IN COOLER

*02 Cold Hold (41øF/45øF or below)

RAW EGGS SITTING OUT AT ROOM TEMPERATURE AT 80.0 F ALL EGGS DISCARDED

*03 Food products not maintained at 135øF or above

SALSA AT 116.1 F (IN FOOD WARMER)

*14 When to wash hands before donning new gloves

ENSURE ALL FOOD WORKERS WASH HANDS BEFORE PUTTING ON NEW GLOVES

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*31 Handwashing lavatory - used for other purpose

RAW SHRIMP BEING STORED IN THE HAND SINK

*35 Hair Restraints effective

KITCHEN COOK NOT WEARING A HAIR NET UPON ARRIVAL

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

PERSONAL DRINK BEING STORED INSIDE THE CUSTOMER ICE BIN

*43 Light bulbs, light shields provided

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES (DINING ROOM)

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS MISSING THEM (INCLUDING RESTROOMS)

*42 Dirty nonfood contact surfaces

*45 Clean facilities as often as necessary.

clean behind equipment, walls back area clean inside RI cooler units

*29 Sanitizing solutions, testing devices

missing sanitizer solution back prep area

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

floors missing smooth surface working and kitchen areas

*45 Premises shall be maintained in good repair

repair cement floors -missing seal- also behind hand sink front area; floors need to be repair.

*34 Outer openings:closing holes, gaps

tile ceiling gap inside store room - needs repair-

*45 Clean facilities as often as necessary.

need clean facilities during operational hours, walls, floors and ceilings

*02 Cold Hold (41øF/45øF or below)

meat 47 F, RIC 48F chicken 47 F

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

*39 Equipment in good repair and proper adjustment.

RI cooler unit need to be temperature adjusted or good repair to 40 F in top unit WI cooler and freezer shelves units are rust and oxidize

*13 Discharges from the Eyes, Nose, a3nd Mouth

*45 Store maintenance equipment in orderly manner

unused equipment and maintenance equipment need to be keep in the correct storage area