Travel Center Taqueria

*14 When to wash hands before donning new gloves

wash hands before donning gloves

*37 Storing the food at least 15 cm (6 inches) above the floor

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

personal items need to be in designated area

*42 Floors/walls/ceiling/nonfood dirty

Clean floor, cooler and gasket and walls.

*32 Equipment and Utensils Durability and Strength

remove wooden shelves

*43 Light bulbs, light shields provided

Light bulb in vent hood is out

*39 Store equipment & utensils - avoid contamination

Remove ladder from the side of the cooler

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

observed raw hamburger above bread in cooler, observed raw shelled eggs above RTE foods

*47 Conditions of Permit-in use of food equipment

Need to have a sign that says inspection report available upon request.

*42 Dirty nonfood contact surfaces

eliminate standing water on floor throughout the kitchen

*36 Cloths in-use for wiping between uses stored

properly store wet wiping towels- oberved throughout

*21 RFSM - Not On Site

no CFM on site during the inspection

*22 Accredited food handler certificate - 60 days

all food handlers be trained in food safety

*40 Single use articel wrapped or dispensed

store utensils in a way to prevent contamination/ one direction

*03 Food products not maintained at 135øF or above

lamb and pork on food warmers were observed at 76F. hot holding temperature must be maintained at 135F

*32 Equipment and Utensils Multiuse Materials durable

observed food being stored in white trash bags- not food grade containers

*34 Pest Control

flies observed throughout the establishment. keep trash covered when not in use

*24 Food Labeling- with common name of the food

label food squeeze bottles

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

cooked (tscs) foods must be properly date marked in reach in cooler (including WIC)

*39 Cutting surfaces.

replace worn cutting boards as often as needed

*45 Lockers to be used to store personal items

properly store personal items in reach in cooler

*30 Food Establishment Permit

post current permit for public view

*27 Cool TCS foods using proper methods

Raw beef was stored over the load limit in reach in cooler (blocking air floor)

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

No hot water at hand sinks(electrical(damaged gas)).

*42 Dirty nonfood contact surfaces

Clean exterior of grill to remove buildup.

*03 Food products not maintained at 135øF or above

Observed cooked tongue at 114 Degrees F. Hot holding foods must be maintained at 135 Degrees F/Higher.

*32 Equipment & Utensils smooth easily cleanable

Cutting boards observed not in good repair.

*28 Original cont. of RTE/PHF/Day1= day of opening

Cooked ready to eat foods must be datemarked/7 days.

*22 Accredited food handler certificate - 60 days

All food handlers must be trained in food safety/state approved.

*40 Store single-service item in original package

Invert single service to gp containers faced down.

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

In-use utensil seen inside dry product(salt, etc).

*45 Lockers to be used to store personal items

Properly store personal items in the kitchen area.

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

Observed employee behind the counter/kitchen drinking coffee.

*21 RFSM - Not On Site

*45Physical Facilities Floors,Walls,Ceilings

Repair hole above 3- compartment sink

*43 Light bulbs, light shields provided

Replace lights under venthood

*40 Single use articel wrapped or dispensed

Fork and spoons loosely being used to pick up by customers employees ( provide dispenser machine or wrapped utensils)

*39 Equipment and Utensils Storage

Observed cooking utensil being held up by the grill fire suppression system

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

Observed personal items of employees water bottle on top of paper towel dispenser

*34 Pest Control

Observed flies at establishment

*32 Equipment and Utensils Multiuse Materials durable

Remove plastic bag from rice

*31 No soap at handsink

Provide soap at hand sink

*21 RFSM - Not On Site

RFSM certificate must be on site and not expired

*18 Toxic items used according to law

Observed chemical spray bottle without label

*10 Q.A. PPM - follow manufacturer's direction

Measured sanitizer conc. at 10 ppm. Concentration should be between 50-100 ppm for chlorine

*45 Premises shall be maintained in good repair

Patch holes in FRP wall

*39 Keep utensils handles upright or protected

Use proper scoop to dispense product not bowl

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

Employee beverage observed on prep table next to cutting board

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

Label all food containers with common name (seasoning shakers)

*21 RFSM - Not On Site

A certified food manager shall be during all hours of operation

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard and food wrap lining on shelves

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*20 Grease Trap Tickets

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

*10 Clean Sight and Touch

CLEAN THE BOTTOM OF THE REACH IN COOLER

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATE MARKING ( COOKED MEATS )

*42 Floors/walls/ceiling/nonfood dirty

DIRTY / SOILED FLOOR DRAIN AND COVER

*37 Storing the food at least 15 cm (6 inches) above the floor

COOKED FOOD ( POT ) RESTING DIRECTLY ON THE FLOOR

*32 Damaged Equipment

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB ( VENT HOOD )

*14 When to wash hands before donning new gloves

NOT WASHING HANDS BEFORE DONNING NEW GLOVES

*20 Grease Trap Tickets

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

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB ( VENT HOOD )

*47 Handler-Certificate Not on site

EXPIRED FOOD HANDLER CERTIFICATE (ONE KITCHEN WORKER )

*42 Dirty nonfood contact surfaces

*20 Grease Trap Tickets

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

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*28 Do not exceed manuf. use by date

COOKED CHICKEN NOT DATE MARKED

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*19 Water & Plumbing in good repair- per code

PRONOUNCED LEAK AT AND UNDERNEATH THE THREE COMPARTMENT SINK PIPING

*20 Grease Trap Tickets

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

*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD CONTAINERS ( RICE AND BEANS )

*28 Date marking commercially prepared RTE/ TCS food

NO DATE MARKING OF COOKED FOOD ITEMS

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*45 Premises shall be maintained in good repair

PRONOUNCED WATER LEAK IN THE CENTER OF THE TAQUERIA

*35 Jewelry Prohibition

EMPLOYEES

*37 Food, utensils & equip under other sources

DISCONTINUE STORING FOOD ABOVE THE FILL LINE IN RIC

*34 Pest control-routine inspections for

NO RECORDS PROVIDED

*21 RFSM - Not On Site

*20 Grease Trap Tickets

NO CURRENT RECORDS

*47 Handwashing signage

POST IN CUSTOMER VIEW

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

NO TIME PROVIDED TROMPO AND GYRO

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*18 Medicines labeled and stored properly

STORED WITH CUSTOMER VIEW

*03 Food products not maintained at 135øF or above

PORK/TROMPO 67*F, GYRO MEATI/HHU 61*F

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

RAW EGGS STORED ABOVE RTE FOODS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMAERKING IN RIC

*37 Food, utensils & equip under other sources

EMPLOYEE PREPPING FOOD ON TRASH CAN

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

PERSONAL DRINKS STORED ON PREP TABLE

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

NO TIME PROVIDED FOR TROMPO/ GYRO MEAT

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

SEAL ALL HOLE IN WALL

*36 Cloths in-use for wiping between uses stored

*35 Hair Restraints effective

PROVIDE FOR ALL

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

PROVIDE UTENSIL WITH HANDLE

*19 Water & Plumbing in good repair- per code

REPLACE MISSING KNOB AT 3 COMP SINK

*18 Toxic items stored above food/utensils

SANITIZER STORED ABOVE RTE FOODS