Tortas LA Hechizera

*02 Cold Hold (41øF/45øF or below)

LENGUA 67*F ON PREP TABLE

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATE MARKING FOR DESSERT AND TCS ITEM IN WIC

*38 Thawing. under running water criteria

IMPROPER THAWING: RAW MEAT STORED IN SINK

*39 Store all equipment & utensil covered or inverted

*31 Handwashing lavatory - used for other purpose

SANITIZER STORED IN HAND SINK

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED IN HHU WITH FOOD ITEMS

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

OBSERVED EMPLOYEE EATING IN KITCHEN

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

mixed food containers with cooked and raw food at shelving area inside WI cooler unit must be store raw containers at lowest level and separate from cooked food inside WI cooler unit

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soils, spills litter and grease accumulations must be clean all areas to avoid cross contamination

*45 Premises shall be maintained in good repair

ceiling tiles broken in different kitchen areas must be replace or repair to proper condition

*03 Food products not maintained at 135øF or above

meat 108 F beans 107 F chicken 99 F

*29 Food thermometers provided and accessible

missing food thermometers at prep area must be have thermometers to verified proper food temperature

*21 RFSM - Not On Site

RFSM not on site during inspection PIC must be on site during operational hours

*10 Equipment and Utensils Cleaning-contamination

cooler units inside and outside dirty with food debris, soils residues and water accumulations must be clean and sanitize to avoid cross contamination

*32 Equipment and Utensils Multiuse Materials durable

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

*45 Premises shall be maintained in good repair

back screen exit door broken must be replace or repair to proper condition

*44 Refuse/recyclables area maintained in good repair

grease trap cover broken must be repair to proper condition to avoid unlawful smells

*39 Equipment in good repair and proper adjustment.

broken freezer lids must be replace or repair to maintain proper food temperature shelving inside WI cooler units rust and oxidize must be replace or repair to avoid cross contamination shelving

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

ceiling tiles with holes due water leaks must be replace or repair ceiling tiles to proper condition

*22 Handlers-Certificate Not On Site

missing food handler cards must be have food handler cards on site

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

missing date marking at RI cooler food containers also inside WI cooler must be have date marking in all food containers

*22 Handlers-Certificate Not On Site

food handler cards missing

*44 Grease Trap Location

grease trap metal cover broken must be reseal and repair metal cover to avoid drainage fumes and bad odors as public hazard control

*24 Food Labeling- with common name of the food

missing labels on all squeeze bottles with CTS food - sauces- must be have label all food containers use as public hazard control

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

missing writing employee health policies

*45 Premises:Cleaning, frequency and restrictions

all floors behind equipment dirty must be clean properly during operational hours

*10 Equipment and Utensils Cleaning-contamination

equipment RI cooler condensation water at bottom shelving must be clean every time contamination occurs during operational hours

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

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

leaking waste water from 3c sink must be repair all leaks to avoid food contamination

*20 Backflow Device Direct Connection

not back flow prevention from sink wastewater direct connection from sewage system must be have 2 inches minimum separation from drainage connections

*24 Food Labeling- with common name of the food

missing seeds bags labeling must be label properly by approved source missing labels on food containers must had labeling all food containers inside cooler units

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

missing writing employee health policies

*47 Handwashing signage

missing sign age at hand washing sink 3 compartment signs missing wash, rinse and sanitize process

*33 Rinsing procedures - 3 compartment sink

missing middle devision for 3 c sink must be repair properly cannot rinse equipment properly

*34 Outer openings:closing holes, gaps

ceiling gaps and holes different areas around establishment must be repair all gaps in ceiling

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

sanitizer solution missing should be use sanitizer bucket 100 ppm Chlorine and in 3 compartment sink 50 ppm of CHlorine

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

missing date marking squeeze sauce bottles front cooler unit area must had date marking at all times

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

*19 Water & Plumbing in good repair- per code

back store hose drainage expose and open must be repair to properly close the drain cover

*21 RFSM - Not On Site

NO CITYOF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*10 Clean Sight and Touch

EXCESSIVE WATER IN THE REACH IN COOLER (IN KITCHEN)

*22 Handlers-Certificate Not On Site

PROVIDE A FOOD HANDLER CARD/ CERTIFICATE FOR THE KITCHEN COOK

*28 Date marking commercially prepared of RTE/PHF

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED (FOOD DISCARDED) SLICED CAKES NOT DATE MARKED

*34 Insect control:prevent dead insects from food

LIVE ROACH OBSERVED IN THE KITCHEN

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

OBSERVED THE COOK EATING AND DRINKING IN THE KITCHEN (FINAL WARNING)

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

A PERSONAL TWO LITER COCA COLA BOTTLE RESTING DIRECTLY IN ICE (CITATION ISSUED)

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE FRONT REACH IN COOLER

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENT IN THE MEN'S RESTROOM

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

REPLACE THE DAMAGED CEILING TILES IN THE ESTABLISHMENT

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE WOMEN'S RESTROOM

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*03 Food products not maintained at 135øF or above

COOKED RICE AT 90.2 F

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES INCLUDING THE MICROWAVE

*19 Water & Plumbing in good repair- per code

REPAIR THE HAND SINK IN THE FOOD PREPARATION AREA

*28 Date marking commercially prepared of RTE/PHF

SEVERAL COOKED FOOD ITEMS IMPROPERLY DATE MARKED AND NOT DATE MARKED

*35 Hair Restraints effective

COOK WAS NOT WEARING A HAIR RESTRAINT UPON ARRIVAL

*36 Cloths in-use for wiping between uses stored

PLACE ALL SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE WALK IN COOLER

*43 Light bulbs, light shields provided

PROVIDE A LIGHT SHIELD FOR THE UNIT MISSING ONE

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

DAMAGED CEILING TILES