Zaguan Bakery & Cafe

*34 Outer openings:closing holes, gaps

SEAL ALL OUTER PERIMETERS PROPERLY. BACK DOOR LEFT SIDE BOTTOM

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

EMPLOYEES OBSERVED EATING & DRINKING ON TOP OF PREP TABLE UPON ARRIVAL OF INSPECTION

*39 Keep utensils handles upright or protected

OBSERVED ICE SCOOP LAYING ON TOP OF ICE INSIDE ICE MACHINE

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHT UNDER VENT HOOD

*45 Drying Mops-air dry

HANG MOPS WHEN NOT IN USE

*10 Clean Sight and Touch

Clean can opener

*42 Dirty nonfood contact surfaces

Dusty ceilings

*36 Cloths in-use for wiping between uses stored

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

*45 Premises shall be maintained in good repair

Replace ceiling tiles

*31 Individual, disposable towels

*18 Toxic items labeling-non original container

Label sanitizer buckets

*18 Toxic items storage adjacent to food/utensils

chemical spray bottles stored next to food products on prep table

*10 Clean Sight and Touch

clean ice machine

*02 Cold Hold (41øF/45øF or below)

cheese 56.3, tomato 48.9 degrees f

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

store food 6 inches off the floor

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

observed wiping cloth under cutting board

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, reach in coolers, clean coolers inside, clean gaskets around cooler doors, clean prep tables,

*39 Cutting surfaces.

resurface cutting boards

*34 Outer door: solid,selfclosing,tightfitting

check entrance door

*32 Damaged Equipment

cooler 50 degrees f replace damaged cutting boards broken lid on ice machine

*46 Covered waste receptacle for women's restroom

provide in women restroom

*10 Equipment and Utensils Sanitization

Dish washer observed at 10 ppm sanitizer

*18 Toxic items storage adjacent to food/utensils

Observed sanitizer bottles and solution next to clean utensils

*32 Damaged Equipment

Walk in cooler gaskets torn

*36 Cloths in-use for wiping between uses stored

Observed wiping cloths on food counter next to cold hold

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

Observed food on floor in walk in cooler

*39 Keep utensils handles upright or protected

Observed soup with jug stored in it. Handle was submerged in soup

*42 Floors/walls/ceiling/nonfood dirty

Floors, walls, ceiling and cooler gaskets soiled throughout the restaurant

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vent covered in dust

*45 Premises shall be maintained in good repair

Rear hand wash sink loose. Must be caulked

*26 Advisory-"consuming raw or undercooked#" text

Must have consumer advisory for raw or undercooked foods ( eggs)

*47 Handwashing signage

Must have hand washing signs in restrooms

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

Ice machine was observed to be heavily soiled

*32 Damaged Equipment

observed the gas kits are broken

*10 Clean Sight and Touch

observed thick layers of sauces cover the cart, shelves in wic Provide cleaning for all prep areas, food containers

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

provide date marking for all food in the WIC (cheeses, ham,

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the whole kitchen's floor especially in storage room, observed trashes everywhere on the floor

*02 Cold Hold (41øF/45øF or below)

lime 60'f at the table without time or tempt control

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

observed raw eggs store next to dressing and lettuce

*36 Cloths in-use for wiping between uses stored

*39 Keep utensils handles upright or protected

*18 Toxic items stored above food/utensils

observed sanitizer bucket store next to the bell peppers

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

provide cover for all food containers in the wic and the bread carts

*12 Gloves Single Use

observed employee has multi tasks with 1 gloves

*21 RFSM - Not On Site

register RFSM with city of dallas

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * pickles 52* tomatoes 52* ham 47*

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container must be labeled with common name. Label spray bottles

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

Cup of raisons sitting sitting directly on top of green olives. you do not know where the bottom has been

*10 Clean Sight and Touch

Detail clean the meat slicer, flour containers

*21 RFSM - Not On Site

*37 Food storage, prohibited areas under other sources

Keep bags of flour closed

*02 Cold Hold (41øF/45øF or below)

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

*42 Dirty nonfood contact surfaces

Counter tops, food prep areas

*39 Equipment-doors, seal hinges adjusted/intact

repair cooler gaskets

*29 Sanitizing solutions, testing devices

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

CHEESE 64

*14 When to wash hands before donning new gloves

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*32 Maintain in Good Repair

GASKETS

*36 Cloths in-use for wiping between uses stored

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

*45 First Aid

*47 RFSM Certificate - Not Display

*14 When to wash hands before donning new gloves

*39 Equipment in good repair and proper adjustment.

AMBIENT TEMP AT RIC ACROSS FROM JUICER 50 DEGREE F

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVE

*42 Dirty nonfood contact surfaces

CLEAN SHELVES TO BE FREE OF DEBRIS, CLEAN OUTSIDE OF SOILED EQUIPMENT

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

PROVIDE DATES ON ITEMS IN WIC, OBSERVED BLACK BEANS AND CUT VEGETABLES

*21 RFSM - Not On Site

EXPIRED

*43 Light - 10 foot : Walk-in, Dry storage

REPLACE LIGHT IN DRY STORAGE

*40 Store single-service item in original package

FOR CONTAINERS IN DRY STORAGE

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET STORED ON FOOD PREP SURFACE

*39 Equipment in good repair and proper adjustment.

REPLACE GASKET AT RIF BY COOLER, REPAIR COOLER AT FRONT (TEMP 52 DEGREE F)

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

INSIDE WIC

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

INSIDE WIC

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

MOLDED STRAWBERRY IN COOLER-COS

*02 Cold Hold (41øF/45øF or below)

GUAC 56 DEGREE F NO TIME OR TEMP CONTROL

*10 Clean Sight and Touch

INSIDE MICROWAVE

*43 Light 20 foot : Reach-in cooler

IN ALL RICS/RIFS THAT ARE MISSING

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED IN KITCHEN, ALL HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD-COS

*14 When to wash hands before donning new gloves

EMPLOYEES SHOULD WASH THEIR HANDS BEFOR DONNING GLOVES

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*19 Water & Plumbing in good repair- per code

FIX PIPE AT DISHWASHER- SERVICE REQUESTED

*43 Clean vent syst:Intake/exhaust air ducts

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

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

MOLDED STRAWBERRIES IN WIC- COS

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

DISCARD ITEMS PAST 7 DAYS IN WALK IN COOLER- COS

*02 Cold Hold (41øF/45øF or below)

DICED TOMATO 49 DEGREE F, CHEESE 49 DEGREE F

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEE PUTTING ON GLOVES AND NOT WASHING HANDS

*39 Equipment in good repair and proper adjustment.

FIX GASKETS AT RIF, FRONT DELI COOLER 49 DEGREE F AMBIENT - SERVICE REQUESTED

*36 Cloths in-use for wiping between uses stored

ON THE LINE

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER BUCKET 200 PPM CHLORINE COS

*43 Clean vent syst:Intake/exhaust air ducts

VENT HOOD NEEDS TO BE CLEANED

*40 Single use articel wrapped or dispensed

RED STRAWS BY SERVER STATION COS

*06 Time as PHC: 4 hours provide written procedures methods of compliance

FOR HAM AND CHEESE CACHITO

*42 Dirty nonfood contact surfaces

CLEAN OUTSIDE OF MICROWAVE, AND SEVERAL EQUIPMENTS

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

LACK OF DATE MARKING ON SEVERAL ITEMS IN COOLER

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - accessible

BLOCKED BY EQUIPMENT

*18 Toxic items labeling-non original container

Sanitizer bucket at service counter not labeled. Any potentially toxic substances should be clearly labeled and identified as such.

*10 Equipment and Utensils Sanitization

Sanitizer buckets tested at less than 10ppm Chlorine at multiple locations. Please audit them to ensure sanitizer remains in proper concentration of between 50ppm and 100ppm Chlorine. Please review

*42 Floors/walls/ceiling/nonfood dirty

Floors of walk in cooler dirty. Shelving in walk in cooler dirty. Dirty A/C vents over commercial stand mixer.

*29 Cold/hot hold unit thermometer easily viewable

Thermometer not available at smoothie production reach in cooler. Corrected on site.

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

Ice scoop handle resting on food ice in smoothie production area and at main beverage service area. Corrected on site. Knife resting on limes at main beverage service area. Corrected on site.

*34 Outer door: solid,selfclosing,tightfitting

Rear door not in proper adjustment. Large gaps in the upper right and lower left between door and frame.

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

Food (Onions, Limes, misc containers) stored on floor of walk in cooler.

*31 Individual, disposable towels

Hand wash sink in dish washing area lacking individual disposable towels. Corrected on site

*43 Light bulbs, light shields provided

Light not functioning at service area above entrance to back kitchen. Light bulbs not functioning under both front and back vent hood. Lights not shielded near entrance to walk in cooler.

*43 Clean vent syst:Intake/exhaust air ducts

*31 Individual, disposable towels

*32 Maintain in Good Repair

REPLACE BROKEN GASKETS

*10 Clean Sight and Touch

DISCARD MOLDED STRAWBERRIES / CLEAN DELI SLICER

*36 Cloths in-use for wiping between uses stored