Velvet Taco

*03 Food products not maintained at 135øF or above

HOT HOLDING MUST BE AT LEAST 135F/HIGHER

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY- STATE APPROVED

*32 Maintain in Good Repair

OBSERVED FOOD STRAINER NOT IN GOOD REPAIR

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

EMPLOYEES MUST STORE DRINKS IN A DESIGNATED AREA

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

COVER FOOD CONTAINERS WHEN NOT USED (CHIPS)

*39 Cutting surfaces.

CUTTING BOARDS OBSERVED IN POOR CONDITION

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK FOOD CONTAINERS (SUGAR & FLOUR)

*42 Dirty nonfood contact surfaces

CLEAN EXTERIOR OF ALL FOOD/LINE EQUIPMENT

*45 Premises shall be maintained in good repair

REPAIR SMALL LEAK / PULL OUT DRAWERS (COOK LINE) REPAIR SMALL LEAK / 3 SINK/WASHER

*29 Sanitizing solutions, testing devices

PROVIDE THE CORRECT TEST STRIP

*27 Cooling, heating, and holding capacities. Equipment

*42 Dirty nonfood contact surfaces

*45 Lockers to be used to store personal items

*21 RFSM - Not On Site

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

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

*14 When to wash hands before donning new gloves

Employee observed switching gloves without washing hands

*21 RFSM - Not On Site

No RFSM on site

*35 Hair Restraints effective

Employees observed without hair restraint

*36 Cloths in-use for wiping between uses stored

Wiping cloth left out of sanitizer bucket

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Observed Raw meat stored over open bucket of cheese in WIC

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher sanitizer at 0 ppm

*14 When to wash hands before donning new gloves

Observed manager switch tasks then don new gloves without washing hands

*21 RFSM - Not On Site

No RFSM holder currently on site

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

Hot water tested at 102 degrees

*31 Individual, disposable towels

Hand sink near drive thru window unable to dispense paper towels

*36 Cloths in-use for wiping between uses stored

Observed wiping cloths on prep counters

*35 Hair Restraints effective

Observed employee prepping food with no hair restraint

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

Sanitizer bucket low on sanitizer 0ppm

*21 RFSM - Not On Site

RFSM not displayed. must have certificate

*27 Cooling, heating, and holding capacities. Equipment

Reach in cooler at 48 degrees

*34 Pest Control

Large number of fruit flies in kitchen and rear of the store

*36 Cloths in-use for wiping between uses stored

wiping cloths left on prep counters

*10 Clean Sight and Touch

dirty can opener blade

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

can not have margaritas in ice bin- cross contamination

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * fish 50.5* tofu 54*

*14 When to wash hands before donning new gloves

employee did not wash hands before donning gloves

*45 Lockers to be used to store personal items

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES

*32 Equipment & Utensils smooth easily cleanable

remove rubber glove from robo coup- no way to sanitize

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

TOFU CUT WITH USE BY DATE OF 8/26-COS

*39 Keep utensils handles upright or protected

NEED UTENSIL WITH HANDLE FOR ICE SCOOP.-COS

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES -COS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD-COS

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

COVER ICE FOR SELF SERVICE-COS

*02 Cold Hold (41øF/45øF or below)

MILK WASH- 46 DEGREE F, RAW SHELLED EGGS 72 DEGREE F

*03 Food products not maintained at 135øF or above

WHOLE CHICKEN 129 DEGREE F- COS

*19 Hand sink water temperature below 110'F

HAND SINK BY OFFICE

*31 Handwashing lavatory - used for other purpose

USED TO DUMP WATER, FOR HANDWASHING ONLY

*39 Store all equipment & utensil covered or inverted

SINGLE SERVICE ITEMS-COS

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK BIN-COS

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

ENSURE ITEMS ARE DATED CORRECTLY IN WIC

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

LABEL BULK BINS

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 45 DEGREE F, EGG WASH 55 DEGREE F

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

EXPIRED, REGISTER WITH THE CITY OF DALLAS

*19 Hand sink water temperature below 110'F

HAND SINK BY SERVICE WINDOW

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS

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

DESIGNATE EMPLOYEE AREA FOR PERSONAL ITEMS

*18 Toxic items stored above food/utensils

STORED ABOVE AND NEXT TO LABELS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*18 Toxic items stored above food/utensils

MOUTHWASH STORED ABOVE FOOD ITEMS IN DRY STORAGE

*39 Equipment in good repair and proper adjustment.

SERVICE ALL RICS IN KITCHEN AREA- NOT MAINTAINING TEMPERATURE- ESTABLISHMENT STATES THAT FOOD PRODUCT WAS PUT IN COOLER AT 10:00 AM MUST DISCARD WITHIN 3 HOURS

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

SEVERAL CONTAINERS OF MOLDED STRAWBERRIES IN WIC

*32 Thermometer in good condition or discarded

TO RIC DRAWER

*47 Handwashing signage

AT ALL HAND SINKS

*02 Cold Hold (41øF/45øF or below)

RAW TUNA 44 DEGREE F, BEEF 56 DEGREE F, RAW CHICKEN 53 DEGREE, RAW TUNA 48 DEGREE F

*46 Covered waste receptacle for women's restroom

IN EMPLOYEE RR

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

RICE IN WIC ON SHEET PAN

*21 RFSM - Not On Site

*31 No soap at handsink

Hand wash sinks in service areas for beverages lacking soap. Sinks with splash guards are usually designated hand wash sinks. Staff should be able to wash hands at the service areas.

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

Utensils in production area of kitchen stored in standing water between uses. Should be stored on a clean area of the counter, under running water, or in water of at least 135°F.

*15 Bare hands contact with ready-to-eat foods

Employee observed plating foods and arranging foods with bare hands at beginning of inspection.

*10 Sanitization after Cleaning

Sanitizer buckets showed 0ppm, 0ppm, 0ppm, and 0ppm when tested throughout facility. Sanitizer coming out of dispenser was at 400ppm but was being produced with hot water. Normally Quaternary Saniti

*19 Hand sink water temperature below 110'F

Hand wash sink reached a maximum temperature of 96.4°F at entrance to kitchen.

*29 Sanitizing solutions, testing devices

Test strips for Quaternary Ammonium (Quat, QA, MultiQuat, etc.) should be provided such that staff can audit sanitizer buckets for effective concentration.

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

Multiple containers of food in walk in cooler not covered. When not actively cooling, foods should be covered when stored under refrigeration.

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

Raw pork chorizo stored above cooling foods on rack in walk in cooler.

*36 Cloths in-use for wiping between uses stored

*18 Toxic items storage adjacent to food/utensils

DO NOT STORE SANITIZER NEXT TO FOOD

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