Taqueria Vazquez

*21 RFSM - Not On Site

no rfsm on site-register cfm with City of Dallas

*42 Dirty nonfood contact surfaces

heavy build up seen on side of grill/walls

*39 Air-drying required after cleaning & sanitiziing

observed staff storing wet dishes allow them time to air dry

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

cooked rte foods must be date marked

*33 Rinsing procedures - 3 compartment sink

3 compartment sink observed not set up correctly-wash rinse sanitize

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk ingredient bins

*45 Premises shall be maintained in good repair

repair leak at reach in cooler-dining room

*29 Sanitizing solutions, testing devices

provide chemical test strips to check concentration of sanitizer

*10 Clean Sight and Touch

clean and sanitize interior of all reach in cooler and all food contact surfaces of equipment

*24 Food Labeling- with common name of the food

label all drink dispensers fruit punch

*18 Toxic items storage adjacent to food/utensils

chemical spray bottle stored next to open food

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

cross contamination. squeeze bottle sitting directly on food raw beef sitting directly on shelf raw vegetables sitting directly on shelf

*18 Licensed pest control applicator only

can not do your pest control

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

all food not used within 24 hours must be date marked

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

raw bacon, raw beef and raw eggs above RTE foods over RTE

*10 Clean Sight and Touch

deep clean microwave and make lines inside or out

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * green salsa 56* RIC 57* pie 57*

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEES WASHING HANDS IN 3 COMP SINK

*03 Food products not maintained at 135øF or above

TROMPO 112*F, 89*F, CHICKEN 133*F , BEEF 116*F ON HHU

*21 RFSM - Not On Site

*14 Wash hands after all other activities

LACK OF HAND WASHING

*34 Outer openings:closed,tight-fitting windows

OBSERVED WINDOW OPE

*47 RFSM Certificate - Not Display

*31 No soap at handsink

PROVIDE FOR ALL

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

NO TIME PROVIDED FOR TROMPO

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

RAW EGGS STORED ABOVE RTE FOODS; RAW MEAT STORED ABOVE RTE FOOD IN WIC

*10 Clean Sight and Touch

CLEAN ALL

*38 Thawing. under running water criteria

RAW MEAT STORED IN STANDING WATER AND NOT COMPLETELY UNDER RUNNING WATER

*27 Cooling method, criteria - smaller portions

DISCONTINUE STORING IN LARGE CONTAINERS

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

RTE FOODS STORED IN TRASH CAN ; THAWING RAW MEAT IN 3 COMP SINK WITH DIRTY DISHES IN SINK( V. DESTROYED FOOD ITEM ALSO FELL ON FLOOR)

*14 When to wash hands as often as necessary during prep

LACK OF HAND WASHING

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

NO TIME PROVIDED FOR TROMPO

*31 Handwashing lavatory - used for other purpose

*32 Approved Food Contact Equip.

REMOVE FOILING FROM UNDER FOOD ITEMS;VWIPING CLOTH STORED UNDER CUTTING BOARD;

*21 RFSM - Not On Site

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

PERSONAL DRINK STORES IN PREP AREA AND ON PREP TABLE

*47 RFSM Certificate - Not Display

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL INCLUDING FLOOR SINK

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

BOWL USED FOR SCOOPING: PROVIDE UTENSIL WITH HANDLES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL THOROUGHLY

*34 Pest control-routine inspections for

*32 Damaged Equipment

REPLACE TORN DOOR GASKETS

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

FOOD ITEM STORED ON FLOOR

*31 No soap at handsink

PROVIDE FOR ALL

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

RAW MEAT STORED ABOVE RTE FOODS

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*45 Drying Mops-air dry

MOP STORED ON FLOOR

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

COOKED CHICKEN 95*F ON TOP OF HHU

*19 One Inch Air Gap

PROVIDE AT HAND SINK AND 3 COMP SINK

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

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

PERSONAL DRINK AND FOOD STORED N PREP AREA

*39 Loosely cover cooling foods

COVER ALL IN COOLER

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

Raw beef and eggs stored above RTE food.

*10 Clean Sight and Touch

Clean storage shelves.

*21 RFSM - Not On Site

*32 Damaged Equipment

Replace damaged cooler gaskets.

*34 Outer door: solid,selfclosing,tightfitting

*36 Cloths in-use for wiping between uses stored

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

RIC

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

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

*42 Dirty nonfood contact surfaces

*43 Ventilation hood-prevent grease dripping

Clean vent hood system.

*45 Lockers to be used to store personal items

*31 Individual, disposable towels

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

COVER ALL FOOD ITEMS

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HAND SINK

*45 Mats / Duckboards nonabsorbent

PROVIDE

*39 Store all equipment & utensil covered or inverted

INVERT ALL SINGLE SERVICE ARTICLES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*38 Thawing. under running water criteria

RAW MEAT STORED IN MOP SINK

*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

DISCONTINUE SERVING HOMESTYLE CAKES

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

CHEMICAL STORED NEXT TO DRINKS

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

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

OBSERVED EMPLOYEES EATING IN PREP AREA

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

RAW MEATS STORED ABOVE RTE FOODS

*06 Time as PHC: 4 hours provide written procedures methods of compliance

LACK OF DATE MARKING FOR TROMPO

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*32 Approved Food Contact Equip.

WIPING CLOTH STORED UNDER CUTTING BOARD

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

*34 Pest control-routine inspections for

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

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

missing date marking on food containers inside RI cooler unit at front area food containers must be have date marks on all areas

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

meat inside cooler unit out of food containers not covered all food must be inside a food containers and cover

*39 Equipment in good repair and proper adjustment.

front cake RI cooler unit at 48 F RI cooler unit must be maintain proper food temperature 40 F or below

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hot water faucet not working at hand sink must be repair or replace to proper condition

*24 Food Labeling- with common name of the food

missing food label on food containers must be have food labeling on all food containers

*10 Equipment and Utensils Cleaning-contamination

equipment and utensils dirty on all areas with food debris, soils accumulations and dust must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*29 Sanitizing solutions, testing devices

missing sanitizer solutions on all areas must be have sanitizing solutions at: 3c sink 50 ppm chlorine concentration sanitizer bucket 100 ppm chlorine concentration

*31 Individual, disposable towels

not individual towels on hand sink must be have individual towels to avoid cross contamination

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

food containers at floor level on all areas all food containers must be 6 inches outside floor level

*32 Equipment and Utensils Multiuse Materials durable

using trash and thank you bags as food containers must be use commercial approved food containers as food containers