Taqueria Taxco

*47 Other Violations

CURRENT INSPECTION REPORT NOT POSTED OR SIGNAGE

*29 Sanitizing solutions, testing devices

OBSERVED RIC W/ OUT THERMOMETER

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

RAW FISH STORED ABOVE FRIES IN RIF ( FREEZER)

*21 RFSM - Not On Site

RFSM not registered.

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

Observed back door propped open.

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

Observed dirty fan covers in WIC.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report. "Current Health Inspection Available Upon Request."

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket: 200 ppm chlorine

*02 Cold Hold (41øF/45øF or below)

cheese: 51'f, 49'f

*10 Clean Sight and Touch

Provide cleaning for the cooler

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

Provide cover for all food containers in the WIC

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

Observed raw chicken above raw beef

*32 Damaged Equipment

Replace the damaged gas kit for the coole s

*28 Date marking for hard to date packaging

Provide date marking for the chicken

*15 Contact RTE Products w/ Bare Hands

Observed employee prep the taco with bare hand

*14 When to wash hands before donning new gloves

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

Provide date marking for all foods in the WIC

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

observed raw meat store next to lettuce

*21 RFSM - Not On Site

*10 Clean Sight and Touch

Provide cleaning for the WIC, prep area,

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

observed employee prepare the ready to eat food (bread, cheese, meat...) with bare hand

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

Provide cover/lid for all food containers

*03 Food products not maintained at 135øF or above

pork 120'f

*47 Handler-Certificate Not on site

*21 RFSM - Not On Site

Register Rfsm with city of Dallas

*02 Cold Hold (41øF/45øF or below)

lettuce 55'f, cheese 58'8

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

provide date marking for the sausage, seafoods,

*36 Cloths in-use for wiping between uses stored

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

provide cover for the sausage

*45Floor, wall, ceiling - Exposed material

Fix the broken tiles on the floor

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

observed raw seafood store next to open package of sausage raw shrimp store next to cooked shrimp

*10 Clean Sight and Touch

provide cleaning for the prep area, wic, all coolers

*31 Handwashing lavatory - used for other purpose

observed towel in the hand sink

*03 Food products not maintained at 135øF or above

grill jalapeno 107'f

*06 Discard TCS if date marked exceeds temp & time

meat expired on 12/03

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

observed raw eggs above butter

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

*21 RFSM - Not On Site

expired RFSM

*36 Cloths in-use for wiping between uses stored

*03 Food products not maintained at 135øF or above

egg 69'f

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

observed food containers put directly on cheese, eggs

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

observed raw meat above tortilla

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

tortilla

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

big trash can blocked the hand sink

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

eggs 58'f

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

observed raw beef store next to cooked meat

*10 Clean Sight and Touch

provide cleaning for the ice machine, prep area, freezer

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

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

provide cover for all food containers

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

Observed raw shelled eggs over RTE foods

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket observed <10 ppm. Dish machine observed <10 ppm, 140 degrees F.

*29 Food thermometers provided and accessible

Observed broken thermometers in RIC's.

*31 Handwashing lavatory - used for other purpose

Do not place items in hand wash sink.

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

Do not use shopping bag as food-contact surface. Do not use towel as non-slip mat for cutting board.

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

Provide scoop with handle for flour, salt, sugar, etc. Do not use cup or bowl to scoop.

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

Cover food in kitchen (flour, salt) and in WIC (sauce).

*38 Thawing. under running water criteria

Observed fish thawing in standing water. Thaw under cool running water or refrigeration.

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

Label bulk ingredient containers (flour, salt, etc)

*42 Dirty nonfood contact surfaces

clean outside of bulk containers, shelves surrounding.

*47 Handwashing signage

provide hand wash signage in womens restroom.

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

*34 Controlling pests. Eliminating harborage conditions

*40 Handle & dispense of cleaned utensils, single-use

*42 Dirty nonfood contact surfaces

*39 Equipment and Utensils Storage

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

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

*29 Food thermometers provided and accessible

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

*43 Light bulbs, light shields provided

*32 Equipment and Utensils Multiuse Materials durable

*43 Light bulbs, light shields provided

Multiple light bulbs not functioning under vent hood.

*29 Cold/hot hold unit thermometer easily viewable

Thermometers not visible in reach in cooler in production area of kitchen and in reach in cooler containing salsas.

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

Bag of onions stored on floor in dry storage. Crate of tomatillos stored on floor in walk in cooler.

*39 Store all equipment & utensil covered or inverted

Pots and pans stored wire racks upright. Please store pots and pans inverted.

*18 Toxic items labeling-non original container

Sanitizer bucket not labeled. Spray bottle not labeled.

*10 Clean Sight and Touch

Ice machine deflector shows signs of infection on interior compartment deflector. Feeder for deli slicer shows dried food debris.

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

Multiple containers in walk in cooler not covered.

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

tortilla

*14 When to wash hands before donning new gloves

*03 Food products not maintained at 135øF or above

chicken: 115° F

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

observed food containers put directly on food No shopping bag allow to cover food containers

*02 Cold Hold (41øF/45øF or below)

tomato 60° F

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

Raw meat and lettuce, potato store together

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

all food containers

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

*45 Floor& wall junctures- coved & sealed

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

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

*43 Light - 50 foot : Food and utensils area

*19 Water & Plumbing in good repair- per code

*41 Food Labeling - Bulk food for self dispensing

*02 Cold Hold (41øF/45øF or below)

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

*18 Toxic items labeling-non original container

*20 Grease Trap Tickets

*42 Floors/walls/ceiling/nonfood dirty

*10 Clean Sight and Touch

GRILL TOPS AND CUTTING BOARDS

*44 Trash can provided for papertowel waste

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

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

*31 Handwashing lavatory - used for other purpose

UTENSILS STORED IN HAND SINK

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

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

EVIDENCE OF DRINKING IN KITCHEN

*29 Cold/hot hold unit thermometer easily viewable

*43 Ventilation hood systems, adequacy

PROVIDE MISSING FILTERS

*42 Dirty nonfood contact surfaces

*36 Cloths in-use for wiping between uses stored

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

RAW EGGS STORED OVER CONTAINER OF SAUCE