Tortilleria Quiroga

*38 Thawing. under running water criteria

RAW CHICKEN THAWING IN STANDING WATER

*02 Cold Hold (41øF/45øF or below)

RICE 52*F, BEANS 55*F

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

RAW MEATS STORED ABOVE RTE FOODS

*14 Wash hands after all other activities

LACK OF HANDWASHING

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

ICE SCOOP STORED IN STANDING WATER

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

COVER ALL FOOD ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Floor contruction requirements

REPAIR FLOORS : POOLING WATER

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*24 Food packaged in a establishment, shall be labeled as specified in law

PROVIDE FOR ALL

*31 Individual, disposable towels

PROVIDE FOR ALL

*40 Store single-service item in original package

KEEP PROTECTED

*21 RFSM - Not On Site

*47 Handwashing signage

PROVIDE

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ARTICLE

*14 When to wash hands

LACK OF HAND WASHING

*39 Utensils, single serve items 6 inches off - floor

SINGLE SERVICE ARTICLES STORED ON FLOOR

*45 Drying Mops-air dry

MOP STORED IN BUCKET

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*39 Precleaning food debris of utenlsils - scrapped

REMOVE ALL OLD LABELS

*47 Handwashing signage

PROVIDE IN RESTROOM

*19 One Inch Air Gap

PROVIDE AT FRONT HANDINSK

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS

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

REMOVE EXPIRED MILK

*21 RFSM - Not On Site

*28 Date marking commercially prepared RTE/ TCS food

PROPERLY DATE MARK FOOD ITEMS : OBSERVED FOOD ITEMS MARKED WITH 7 DAYS

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

PERSONAL DRINK STORED ON PREP TABLE

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease accumulations and soils residues must be replace or clean to avoid contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling light shields dirty with soils accumulations must be clean to avoid cross contamination

*31 Individual, disposable towels

missing individual towels on all hand sinks must be have individual towels on all hand sinks to avoid cross contamination

*29 Food thermometers provided and accessible

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

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

missing date marking on food containers inside cooler units must be have date marking on all food containers

*43 Ventilation hood-prevent grease dripping

vent hood dirty with drippings and encrusted grease must be clean to avoid cross contamination

*43 Light bulbs, light shields provided

some lights inside kitchen area not working must be replace or repair to proper condition

*21 RFSM - Not On Site

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

*29 Sanitizing solutions, testing devices

missing sanitizer solutions 3c sink 50 ppm of chlorine concentration solution sanitizer bucket 100 ppm chlorine concentration solution use as public health control

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags and trash bags as food containers inside cooler units must be use proper approved commercial food bags as food containers to avoid chemical contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris and grease accumulations must be clean to avoid cross contamination

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

missing date marking on some food containers must be have date marking on all food containers

*20 Grease Trap Tickets

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

*29 Sanitizing solutions, testing devices

missing sanitize test strips Chlorine must be have correct test trips -Chlorine-

*31 Individual, disposable towels

missing individual towels on all areas must be have individual towels during operational hours

*47 RFSM Certificate - Not Display

missing RFSM certification must be have a FSM registered with the city

*31 No soap at handsink

not soap at restroom hand sink must be have soap during operational hours

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

missing date marking in all food containers in all areas must be date mark all food containers use as public health control

*34 Outer openings:closing holes, gaps

holes on walls and ceiling must be closed all holes and gaps to avoid pest harboring

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*45 Premises:Cleaning, frequency and restrictions

floors tortilla area, walls and ceiling dirty floors behind equipment dirty must be clean behind equipment, floors, walls and ceiling in all areas to avoid contamination

*39 Store equipment & utensils in a clean, dry place

tortilla equipment dirty and contaminated must be clean and store properly to avoid pest harboring

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

missing writing employee health policies

*22 Handlers-Certificate Not On Site

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

*24 Food Labeling- with common name of the food

missing label on food containers must be label all food containers to adequate description use as public hazard control

*47 RFSM Certificate - Not Display

expired RFSM certification must be have a current FSM registered with the city

*06 Discard if TCS is in container w/ no date or day

must be discard all food containers without day marking and labels

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

3c sink drainage broken at front area must be repair to avoid pest harboring and contamination

*18 Equipment and Utensils Multiuse Materials-safe

reuse of single use food containers must had NSF approved food containers to avoid chemical contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 Sanitization after Cleaning

missing sanitizing solutions sanitizer bucket 100 ppm Chlorine 3 c sink 50 ppm Chlorine

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

missing writing employee health policies

*39 Equipment in good repair and proper adjustment.

towel dispensers broken must be repair or exchange

*47 RFSM Certificate - Not Display

missing RFSM certification

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

missing date marking

*45 Store maintenance equipment in orderly manner

unused fryer gas stove must be storage in orderly matter

*24 Food Labeling- with common name of the food

missing food labeling

*45 Premises:Cleaning, frequency and restrictions

walls ceiling and floors soiled with debris must be clean during operational hours clean behind equipment floors in all areas

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*19 Water & Plumbing in good repair- per code

REPAIR THE LEAK UNDER THE TORTILLERIA PREP SINK

*28 Date marking commercially prepared of RTE/PHF

DATE MARK ALL COOKED FOODS HELD FOR LATER USE

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELDS FOR UNITS MISSING THEM

*45 Premises shall be maintained in good repair

REPAIR DAMAGED CEILING IN THE TORTILLERIA REPAIR WALL BOARDS IN THE TAQUERIA

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*34 Outer openings:closing holes, gaps

CLOSE BACK DOOR

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

RAW EGGS IN THE SAME DISH WITH AVOCADOS

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE (WITHIN THE LAST 90 DAYS)

*24 Food Labeling- with common name of the food

LABEL BULK FOOD CONTAINERS (FLOUR, SUGAR AND BEANS)

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOOD HELD FOR LATER USE

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANTIZING BUCKET AFTER USE

*43 Light bulbs, light shields provided

COVER LIGHTING UNIT NOT COVERED IN THE BACK FOOD PREPARATION AREA

*45 Premises shall be maintained in good repair

REMOVE PEELING PAINTS FROM THE WALL OF THE FOOD PREP AREA

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT AND BOWL IN THE RESTROOM