Taquero Calle Y Sabor

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

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

missing body fluids clean up procedures / spill kit

*29 Sanitizing solutions, testing devices

must be set up izted3c sink wash rinse and sanitizing solutions

* 21 RFSM notify 10 days & replacement in 45 days

missing RFSM certification must be have FSN registered with the city

*34 Pest control-routine inspections for

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

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

small leaks at faucets must be repair to proper conditions

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

missing date marking on food containers must be have date marking on food containers in all areas

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration of sanitizing solutions must be have proper concentrations with: 50 ppm Chlorine at 3c sink for utensils 100 ppm Chlorine concentration at sanitizer bucket for prep food surface

*02 Cold Hold (41øF/45øF or below)

grilled onion 51'f, grilled pepper 62'f

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

observed raw eggs store next to bread, veggies

*32 Equipment & Utensils smooth easily cleanable

no carbon linear allow to use as a mat in cooler

*37 Food shall be protected from cross contamination by protecting food containers that are received

no papper towel allow to warp the vegestables

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

*20 Grease Trap Tickets

provide grease trap record

*34 Pest control-routine inspections for

provide pest control record

*22 Handlers-Certificate Not On Site

register rfsm with city of Dallas

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

provide date marking for all foods in coolers

*34 Outer openings:closed,tight-fitting windows

Back door opens

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

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

Raw eggs and veggies store together Raw meat, mayo, sour cream store together

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

provide date marking for all foods in coolers

*21 RFSM - Not On Site

Register RFSM with city of Dallas

*22 Handlers-Certificate Not On Site

*34 Pest control-routine inspections for

*20 Grease Trap Tickets

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

Please clearly identify foods stored in non original container under refrigeration.

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

Please date mark employee processed foods stored under refrigeration

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

Raw shell eggs stored over ready to eat shredded cabbage in reach in cooler. Corrected on site.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer tested at less than 10ppm. Please prepare sanitizing solution such that Chlorine is between 50ppm and 100ppm. It is recommended to periodically audit sanitizing solutions with tes

*43 Clean vent syst:Intake/exhaust air ducts

Return air air conditioning system shows buildup of dust and lint.

*29 Cold/hot hold unit thermometer easily viewable

Back reach in cooler missing easily readable thermometer.

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

No date marking system observed. Foods should be date marked when processed by employees.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Door to kitchen propped open. Trash container left uncovered.

*45 Ceiling easily cleanable and light in color

Ceiling tiles are unapproved for a commercial kitchen. Ceiling tiles should be easily cleanable and non absorbent.

*36 Cloths in-use for wiping between uses stored

When not in employees hand, towels should be stored in sanitizing solution. Wiping cloths are moist, absorbent, and may contain food debris. Such an environment is favorable to pathogen growth,

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

Raw shell eggs stored over other foods in reach in cooler.

*03 Food products not maintained at 135øF or above

Cut onions were at 120.2°F on griddle top

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

Ice scoop handle resting on food ice. Knife handle resting on sliced onions.

*20 Grease Trap Tickets

*31 Individual, disposable towels

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for

FLIES OBSERVED

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

REGISTER FOOD MANAGER CERTIFICATE WITH THE CITY OF DALLAS

*02 Cold Hold (41øF/45øF or below)

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

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

EVIDENCE OF DRINKING AT PREP AREA

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

*31 Handwashing lavatory - accessible

*21 RFSM - Not On Site