Veracruz Cafe

*10 Clean Sight and Touch

Can opener blade has food residue, shall be clean to sight

*47 Other Violations

Choke poster required

*21 RFSM - Not On Site

certificate expired-renew rfsm certificate

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

personal food designated area

*10 Chlorine sanitizer concentration, minimum temp.

bar dish washer 0 ppm

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

store food 6 inches off the floor

*36 Cloths in-use for wiping food spills used for no other purpose

observed wiping cloths under cutting boards

*39 Equipment-doors, seal hinges adjusted/intact

repair gaskets around cooler doors

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sinks

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

provide label for food storage containers

*43 Ventilation hood-prevent grease dripping

provide grease catch bucket on vent a hood

*34 Outer openings:closing holes, gaps

repair gap around entrance doors

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean coolers inside, shelves

*32 Equipment & Utensils resistant pit,chip, crazing

observed damaged food lids

*46 Covered waste receptacle for women's restroom

provide covered receptacle in women restroom

*15 Contact RTE Products w/ Bare Hands

Observed employee use bare hands to place chips in a bowl. Must use second barrier to dispense RTE foods.

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

Ice scoop observed on top of ice. Store in a clean container.

*45 Lockers to be used to store personal items

Properly store personal items(jackets/purse).

*18 Toxic items stored above food/utensils

All chemical spray bottles(dry storage area).

*02 Cold Hold (41øF/45øF or below)

Milk used for sauces observed at 66 Degrees F. Cold hold temperatures must be held at 41 Degrees F.

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

Cooked RTE foods must be date marked.

*34 Pest control-routine inspections for

Observed live roach crawling during the inspection. Exterminate/not with Raid/Keep foods covered when not used.

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

Employee drinking cups observed throughout the kitchen area.

*21 RFSM - Not On Site

No RFSM on site.

*45 Clean facilities as often as necessary.

Clean and organize all storage areas in the kitchen.

*42 Floors/walls/ceiling/nonfood dirty

Detail clean walls throughout.

*03 Food products not maintained at 135øF or above

Queso dip observed out at room temperature(81 Degrees F). Must be maintained at 135 Degrees F/higher.

*29 Sanitizing solutions, testing devices

Provide chemical test strips.

*10 Clean Sight and Touch

Clean/sight/touch

*33 Service sink or one curbed cleaning facility provided

No mop sink seen.

*07 Ice use as food or cooling medium shall be made from drinking water

OBSERVED WINE BOTTLE STORED IN ICE USED TO SERVE DRINKS, DO NOT PLACE WINE BOTTLE ON ICE USED FOR HUMAN CONSUMPTION.

*31 No soap at handsink

NO AVAILABLE SOAP AT HAND SINK LOCATED AT BAR, PROVIDE.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON SURFACE OF REACH IN COOLERS, ON SURFACE OF SLUSHIE MACHINE, OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, GRIME ON WALLS AND FOOD DEBRIS BUILD, GRIME BUILD UP ON D

*47 RFSM Certificate - Not Display

RENEW EXPIRED RFSM.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED FOOD DEBRIS BUILD UP, AND POOLING OF WATER, AND EXPOSED WALLS. REMOVE ALL POSSIBLE HARBORING CONDITIONS.

*45 Premises shall be maintained in good repair

OBSERVED HOLES ON CEILING AND WALLS, OBSERVED FALLING WALL BASE, REPAIR.

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

OBSERVED FOOD IN REACH IN COOLERS WITHOUT DATE MARK AND CONTAINERS PAST DATE MARK USE BY DATE. DISPOSE OF FOOD PAST DATE MARK AND DARK MARK FOOD THAT HAS BEEN IN RICS FOR MORE THAT 2HRS.

*22 Accredited food handler certificate - 60 days

EMPLOYEES WORKING IN KITCHEN DID NOT HAVE TEXAS FOOD HANDLER CARDS, MUST OBTAIN WITHIN 30 DAYS AFTER HIRE.

*39 Soda nozzles and ice bin clean to remove soil

OBSERVED SMALL TRACES OF SOIL BUILD UP ON LID OF ICE MACHINE, CLEAN.

*10 Clean Sight and Touch

OBSERVED BROWN RESIDUE INSIDE OF ICE MACHINE, CLEAN AND SANITIZE INSIDE OF ICE MACHINE(ICE SHOOT).

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON VENTS, CLEAN.

*22 Handlers-Certificate Not On Site

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

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

discard food containers without date or day marking

*10 Equipment and Utensils Cleaning-contamination

cooler unit in all areas ( kitchen-bar) dirty with water dripping, food debris and soils accumulations must be clean and sanitize to avoid cross contamination

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

missing date marking on squeeze containers at bar area and freezer unit kitchen area must be have date marking on all food containers

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with solis, mold and food debris in all areas must be clean all areas to avoid contamination and pest harboring

*24 Food Labeling- with common name of the food

missing proper labels on food containers in all areas ( kitchen -bar) must be have labels on food containers in all areas ( kitchen-bar)

*18 Equipment and Utensils Multiuse Materials-safe

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

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty inside and outside with food debris soils residues and grease accumulations must be clean to avoid contamination when observed and during operational hours use as public health c

*39 Cooking equipment free of encrusted grease

equipment and utensils encrusted with grease accumulation and soils residues must be clean to avoid cross contamination

*42 cleaning hermetically sealed containers of food or visible soil before opening

bar bottles dirty with dust, soils accumulations and grease residues must be clean to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

walls and ceiling dirty with soils accumulations and grease residues must be clean to avoid contamination premises must be clean frequently during operational hours to avoid contamination

*33 Sanitizing solution intergrated in dish. machine

dish washing machine sanitizing solution zero concentration equipment must be replace or repair to avoid cross contamination sanitizing solution must be at 50 ppm Chlorine

*45Physical Facilities Floors,Walls,Ceilings

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

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

food containers inside cooler units without lids or covered must be have lids or covers to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

prep table leg broken all equipment must be in good repair and proper condition

*13 Discharges from the Eyes, Nose, a3nd Mouth

*10 Outfitter-Ice use (if cooling)

bar ice for human consumption use to maintain cold drink mixers at low temperature must be dispose and clean ice container and use ice only for human consumption ( COS ) dispose immediately

*18 Equipment and Utensils Multiuse Materials-safe

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

*22 Handlers-Certificate Not On Site

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

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

*39 Microwave safety standards

using a non approved commercial microwave must be use an approved commercial microwave

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment and dish washing area floors dirty must be clean when contamination is observed during operational hours

*39 Equipment in good repair and proper adjustment.

shelves rust and oxidize must be repair or exchange to avoid food contamination

*10 Equipment and Utensils Cleaning-contamination

equipment dirty inside and outside cooler units must be clean contamination during operational hours

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

missing writing employee health policies

*32 Equipment and Utensils Multiuse Materials durable

using recycle non approved food containers must be use nsf approved containers

*39 Microwave safety standards

home microwave use must use approved commercial microwave

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*31 Handwashing lavatory - used for other purpose

HAND WASH SINK BEING USED FOR ANOTHER PURPOSE (LARGE CONTAINER RESTING INSIDE)

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

LIVE AND DEAD ROACHES OBSERVED

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

PERSONAL EMPLOYEE WATER BOTTLE RESTING ON THE CUTTING BOARD IN CONTACT WITH FRESH CILANTRO

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS RESTING ON CUTTING BOARD

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

FOOD ITEMS RESTING DIRECTLY ON FLOOR

*42 Dirty nonfood contact surfaces

DUSTY FAN, STORAGE RACK WITH EXCESSIVE BUILD UP CLEAN THE FAN COVERS OF THE REACH IN COOLER

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*03 Food products not maintained at 135øF or above

COOKED CHICKEN; 120.4 F

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLER MISSING ONE

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

RAW CHICKEN SITTING OUT AT ROOM TEMPERATURE TO THAW

*02 Cold Hold (41øF/45øF or below)

COOKED CHORIZO: 46.6 F (IN THE REACH IN COOLER)

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

DENTED CAN OF TOMATO SAUCE

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*21 RFSM - Not On Site

NO CITY OF DALLAS RFSM ON SITE (REGISTER WITH THE CITY OF DALLAS BY JUNE 30, 2017)

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR THE ENTIRE KITCHEN STAFF BY 06/ 30/ 2017

*31 Handwashing lavatory - used for other purpose

HAND SINK BEING USED TO RINSE MUSHROOMS IN THE KITCHEN

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS FOR THE DISHWASHER AND SANITIZER BUCKETS

*34 Insect control:prevent dead insects from food

FRUIT FLIES AND AND ANTS OBSERVED IN THE KITCHEN

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

PERSONAL EMPLOYEE DRINKS RESTING ON FOOD PREPARATION TABLES

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

PERSONAL EMPLOYEE WATER BOTTLES BEING STORED DIRECTLY IN ICE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAIN AND COVER UNDER THE KITCHEN HAND SINK

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWL IN THE WOMEN'S RESTROOM (FECAL REMNANTS)

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THE WOMEN'S RESTROOM, HAND SINK, AND KITCHEN HAND SINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN DUSTY INTAKE VENT IN THE DINING AREA OF THE ESTABLISHMENT

*42 Dirty nonfood contact surfaces

REMOVE THE MOLD FROM THE FAN COVERS OF THE FRONT REACH IN REFRIGERATOR CLEAN THE PIPING UNDER THE THREE COMPARTMENT SINK CLEAN THE TOP SURFACE OF THE DISHWASHER

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN IN THE REACH IN REFRIGERATOR (TEMPERATURE WAS 44.9 F ) RAW BEEF IN THE REACH IN REFRIGERATOR ( TEMPERATURE WAS 48.2 F)

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

CALABAZAS WAS IN THE REFRIGERATOR DATE MARKED FOR 10/ 06 2016 FOOD DISCARDED TO BE ON THE SAFE SIDE

*34 Insect control:prevent dead insects from food

FRUIT FLY FLYING AROUND THE DISHWASHER IN THE BACK OF THE FOOD PREPARATION AREA

*38 Thawing. under running water criteria - < 4 hours

THAW RAW BEEF COMPLETELY SUBMERGED AND UNDER RUNNING WATER FOR LESS THAN FOUR HOURS

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

OPEN DRINK OF MILK RESTING ON A FOOD PREP SURFACE