TAQUERO CALLE Y SABOR.

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

missing body fluids clean up procedures / spill kit

must be set up izted3c sink wash rinse and sanitizing solutions

missing RFSM certification must be have FSN registered with the city

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

small leaks at faucets must be repair to proper conditions

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

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

grilled onion 51'f, grilled pepper 62'f

observed raw eggs store next to bread, veggies

no carbon linear allow to use as a mat in cooler

no papper towel allow to warp the vegestables

0 ppm chlorine

provide grease trap record

provide pest control record

register rfsm with city of Dallas

provide date marking for all foods in coolers

Back door opens

0 ppm

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

provide date marking for all foods in coolers

Register RFSM with city of Dallas

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

Please date mark employee processed foods stored under refrigeration

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

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

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

Back reach in cooler missing easily readable thermometer.

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

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

Door to kitchen propped open. Trash container left uncovered.

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

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,

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

Cut onions were at 120.2°F on griddle top

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