Tortas Las Tortugas

*14 When to wash hands

*24 Food Labeling- with common name of the food

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

*43 Ventilation hood systems, adequacy

*42 Floors/walls/ceiling/nonfood dirty

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

*32 Smooth Contact Surfaces

*45 Premises shall be maintained in good repair

*40 Store single-service item in original package

*36 Cloths in-use for wiping between uses stored

store wet wiping towels in solution buckets

*18 Use toxics according to additional condition

bleach sanitizer at 3 sink measured over 200 ppm

*42 Dirty nonfood contact surfaces

remove encrusted grease build up behind cooking equipment

*43 Light bulbs, light shields provided

replace blown out light (vent a hood)

*39 Cutting surfaces.

cutting boards at cook line observed not in good repair

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

observed employee eating/food prep table, store personal drinks/food in designated area

*02 Cold Hold (41øF/45øF or below)

FOOD IN WALK IN COOLER BELOW 41F( SLICED TOMATO 46.7F, GRILLED CHICKEN 46.2f, SLICED PINEAPPLE 46.2F). PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.

*10 Clean Sight and Touch

OBSERVED GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

*18 Restricted use pesticides

OBSERVED HOME USE PESTICIDE IN KITCHEN, REMOVE FROM PREMISES.

*39 Equipment in good repair and proper adjustment.

REPAIR OR ADJUST TEMPERATURE OF WIC.

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

OBSERVED CONTAINER WITH WHITE SUBSTANCE NOT LABELED, LABEL.

*42 Dirty nonfood contact surfaces

GRIME BUILD UP ON WIRE SHELVES, DUST BUILD UP ON CEILING TILES, CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

DUST BUILD UP ON INTAKE VENTS.

*45 Premises shall be maintained in good repair

HOLES ON WALLS, COVER/REPAIR.

*47 RFSM Certificate - Not Display

RENEW/REGISTER EXPIRED RFSM WITH CITY OF DALLAS.

*18 Toxic items labeling-non original container

PROVIDE FOR ALL

*34 Outer openings:closing holes, gaps

*47 RFSM Certificate - Not Display

*37 Food, utensils & equip under other sources

FOOD CONTAINER STORED ON TOP OF OPEN FOOD ITEMS

*21 RFSM - Not On Site

*39 Loosely cover cooling foods

COVER ALL FOOD ITEMS

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

PERSONAL DRINKS STORED IN PREP AREA AND ON PREP TABLE

*03 Food products not maintained at 135øF or above

BEANS 107*F IN HHU

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON CUTTING BOARD AND PREP TABLE

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 59.4*F , CHEESE 45*F,

*14 Gloves single use

FAILURE TO CHANGE

*34 Outer door: solid,selfclosing,tightfitting

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and floors kitchen area dirty with grease and soils accumulations also wet floors at prep area must be clean to avoid contamination walls and ceiling with soils and grease ac

*39 Equipment in good repair and proper adjustment.

door not closing correctly at RI cooler kitchen area all cooler units doors must be repair or readjust to proper condition shelving rust and oxidize must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside at prep area and kitchen area must be clean and sanitize inside and outside to avoid cross contamination

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

raw meat container in top rack must be at lower level to avoid cross contamination cooked food top and raw food lower shelves

*29 Food thermometers provided and accessible

missing some thermometers inside cooler units must have visible and working thermometers

*22 Handlers-Certificate Not On Site

missing current food handler cards must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils and grease accumulations must be clean to avoid cross contamination

*45Physical Facilities Floors,Walls,Ceilings

floors at preparation area with cracks and rough surfaces must be replace or repair to smooth and easy to clean surfaces

*34 Outer openings:closing holes, gaps

holes in walls prep area must be close to avoid pest harboring exit back door missing weather strip around frame door must be close all gaps at back door to avoid pest harboring

*45Physical Facilities Floors,Walls,Ceilings

cement floors with rough surfaces and cracks must be replace or repair to smooth and easy to clean surfaces

*03 Food products not maintained at 135øF or above

warmers at 112 F

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

missing date marking inside RI cooler unit must be have date marking on all food containers to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

floors with dirty with water accumulations and spills must be have dry and clean floors inside prep area

*15 Contact RTE Products w/ Bare Hands

bare hand contact with TCS food at kitchen area not bare hand contact with TCS food during food preparation

*27 Cooling method, criteria - rapid cooling equipment

missing cooling racks at bakery area must be have cooling racks to avoid cross contamination by nonfood surfaces

*03 Food products not maintained at 135øF or above

warmers 110 F meat 110 F sauce 108 F chicken 108 F

*22 Handlers-Certificate Not On Site

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

*39 Equipment in good repair and proper adjustment.

WI cooler door broken bottom strip rust and oxidize must be repair to proper condition warmers must be maintain proper food temperatures of 135 F or above must be replace or repair to avoid food

*45Physical Facilities Floors,Walls,Ceilings

back prep area floors surfaces with cracks and rough surfaces must be repair to a smooth and easy to clean surfaces

*29 Sanitizing solutions, testing devices

missing sanitizer buckets inside bakery and prep areas must be have sanitizing solution on all areas sanitizer bucket 100 ppm chlorine solution 3c sink 50 ppm chlorine solution

*10 Chlorine sanitizer concentration, minimum temp.

zero chlorine concentration at sanitizer buckets front service area must be have 100 ppm chlorine chemical concentration at sanitizer buckets

*34 Windows or doors protected against the entry criteria - air curtain

exit door, service window and front doors missing air curtains must be have air curtains to prevent harboring pest use as control pest management

*43 Light bulbs, light shields provided

light bulbs not working at vent hood area must be repair to proper condition

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted soils and debris must be clean encrusted deposits and debris to avoid food contamination

*45Physical Facilities Floors,Walls,Ceilings

floors rough and hard surfaces in all kitchen and prep areas must be have smooth and easy to clean

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

missing date marking at food containers -freezer unit back area - must be have date marking in all food containers as hazard control

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine spray with 800 ppm of Chlorine concentration must be check concentration to avoid chemical contamination

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

cheese tray container at bottom shelf must be above raw meat to avoid cross contamination as public health control

*34 Outer openings:closing holes, gaps

frame exit door with gaps missing weather strips must be closed all gaps to avoid pest harboring and contamination

*43 Light bulbs, light shields provided

some lights don't working properly in different areas all lights must be work properly and in good repair

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty and grease extraction not working properly must be clean and fumes extraction work properly

*45 Premises shall be maintained in good repair

walls, floors and ceiling damages in all areas walls, floors and ceiling must repair to be easy to clean to avoid contamination

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

missing writing employee health policies

*35 Hair Restraints effective

*34 Outer door: solid,selfclosing,tightfitting

*44 Receptacles tight fitting lids, doors, or covers

*10 Clean Sight and Touch

Ice machine

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

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

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE MICROWAVE AND ICE MACHINE

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT LETTUCE

*18 Toxic items storage adjacent to food/utensils

RAID INSECT SPRAY

*22 Handlers-Certificate Not On Site

ENSURE ALL FOOD PREPARATION STAFF HAS FOOD HANDLER CERTIFICATES

*32 Damaged Equipment

REPAIR BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

OBSERVED ONE FOOD PREPARATION WORKER NOT WEARING A HAIR RESTRAINT

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER USE

*42 Floors/walls/ceiling/nonfood dirty

POOLING WATER IN THE BACK OF THE FOOD PREPARATION AREA CLEAN FLOOR DRAIN UNDER THE HAND SINK

*45 Premises shall be maintained in good repair

REPAIR WALL BOARDS THROUGHOUT KITCHEN