City of Dallas – Code Compliance Services: Consumer Health Division
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| City of Dallas – Code Compliance Services: Consumer Health Division | GUERREROS TAQUERIA | New Retail Food 2022 | Routine

GUERREROS TAQUERIA

4307 Duncanville Rd Ste 150 Dallas, TX 75236-1883

New Retail Food 2022 | Routine

May 3, 2024
Score & Grade: 84 Grade:
Observations & Corrective Actions

2: §228.71(d)(3) OBSERVED HOT DOG AT 45.9f and diced onion at 48.2F in RIC NEXT TO GRILL.

20: 19-126.2(c) MOST RECENT CLEANING 10/10/23

29: §228.108(d)(2) 2. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions, or for the utensil surface temperature is not provided and accurate to +/- 2°F in the intended range of use.

32: §228.101(a)(4) OBSREVED ALUMINUM FOIL BEING USED AS LINER.

34: §228.186(k)(4) OBSERVED FOOD DEBRIS BUILD UP UNDERNEATH EQUIPMENT, REMOVE HARBORING CONDITIONS

35: §228.42(a)(1) OBSERVED WATER BOTTLE IN KITCHEN NEXT TO UTENSILS

36: §228.120(e)( ) 5. Wiping cloths and/or the chemical sanitizing solution are not free of food debris and/or visible soil.

39: §228.125(a)(2) OBSERVED ICE SCOOP IN ICE MACHINE TOUCHING ICE

39: §228.113(2)( ) OBSERVED GREASE BUILD UP ON COOKING EQUIPMENT

39: §228.111(a)(2) OBSERVED DAMAGED SEALS ON RICS

39: §228.111(a)(1) OBSERVED RIC NEXT TO GRILL AREA NOT MAINTAINING COLD HOLD TEMPERATURES, REPAIR

39: §228.114(a)(5) OBSERVED SOIL BUILD UP ON HINGE IF ICE MACHINE COVER

42: §228.101(i)( ) 1. Nonfood-contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.

45: §228.212()() STORE PERSONAL ITEMS AWAY FROM FOOD CONTACT SURFACES AND AWAY FROM UTENSILS

Additional Comments

No comments

Observations
1.Time and Temperature for Food Safety
IN
1 Proper cooling time and temperature
Compliant
Observations
OUT
2 Proper Cold Holding temperature (41°F/45°F)
Observations
IN
3 Proper Hot Holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time and temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 Hours)
Compliant
Observations
NO
6 Time as a Public Health Control; procedures & records
Compliant
Observations
2.Approved Source
IN
7 Food and ice obtained from approved source; Food in good condition, safe, and, unadulterated; parasite destruction
Compliant
Observations
NO
8 Food Received at proper temperature
Compliant
Observations
3.Protection from Contamination
IN
9 Food Separated and protected, prevention during food preparation, storage, display, and tasting
Compliant
Observations
IN
10 Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature
Compliant
Observations
NO
11 Proper disposition of returned, previously served or reconditioned food items
Compliant
Observations
4.Employee Health
IN
12 Management, Food employees and conditional employees; knowledge, responsibilities, and reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth
Compliant
Observations
5.Preventing Contamination by Hands
IN
14 Hands cleaned and properly washed/Gloves used properly
Compliant
Observations
IN
15 No bare hand contact with ready to eat foods; Proper handling of ready to eat foods.
Compliant
Observations
6.Highly Susceptible Populations
NA
16 Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required
Compliant
Observations
7.Chemicals
NA
17 Food additives; approved and properly stored; Washing Fruits & Vegetables
Compliant
Observations
IN
18 Toxic substances properly identified, stored and used
Compliant
Observations
8.Water/Plumbing
IN
19 Water from approved source; Plumbing installed; proper backflow device
Compliant
Observations
OUT
20 Approved Sewage/Wastewater Disposal System, proper disposal
Observations
9.Demonstration of Knowledge/Personnel
IN
21 Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM), Certificate Displayed
Compliant
Observations
IN
22 Food Handler/ no unauthorized persons/ personnel
Compliant
Observations
10.Safe Water, Record keeping, and Food Package Labeling
IN
23 Hot and Cold Water available; adequate pressure, safe
Compliant
Observations
NA
24 Required records available (shell stock tags; parasite destruction); Packaged Food labeled
Compliant
Observations
11.Conformance with Approved Procedures
NA
25 Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
12.Consumer Advisory
NA
26 Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet plate)/Allergen Label
Compliant
Observations
13.Food Temperature Control/ Identification
IN
27 Proper cooling method used; Equipment Adequate to Maintain Product Temperature
Compliant
Observations
IN
28 Proper Date marking and disposition
Compliant
Observations
OUT
29 Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
Observations
14.Permit Requirement; Prerequisite for Operation
IN
30 Food Establishment Permit (Displayed, Current & Valid)
Compliant
Observations
15.Utensils, Equipment, and Vending
IN
31 Adequate hand washing facilities: Accessible and properly supplied, used
Compliant
Observations
OUT
32 Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used
Observations
IN
33 Warewashing Facilities; installed, maintained, used/Service sink or curb cleaning facility provided
Compliant
Observations
16.Prevention of Food Contamination (3 points)
OUT
34 No Evidence of insect contamination, rodent/other animals
Observations
OUT
35 Personal Cleanliness/eating, drinking or tobacco use
Observations
OUT
36 Wiping Cloths; properly used and stored
Observations
IN
37 Environmental contamination
Compliant
Observations
IN
38 Approved thawing method
Compliant
Observations
17.Proper Use of Utensils (3 points)
OUT
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Observations
OUT
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Observations
OUT
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Observations
OUT
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Observations
OUT
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
Observations
IN
40 Single-service & single-use articles; properly stored and used
Compliant
Observations
18.Food Identification
IN
41 Original container labeling (Bulk Food)
Compliant
Observations
19.Physical Facilities (3 points)
OUT
42 Non-Food Contact surfaces clean
Observations
IN
43 Adequate ventilation and lighting; designated areas used
Compliant
Observations
IN
44 Garbage and Refuse properly disposed; facilities maintained
Compliant
Observations
OUT
45 Physical facilities installed, maintained, and clean
Observations
IN
46 Toilet Facilities; properly constructed, supplied and clean
Compliant
Observations
IN
47 Other Violations
Compliant
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