Velvet Taco

Year by year

Inspections

1. Aug 11, 2023 Routine Score 85
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     HOT HOLDING MUST BE AT LEAST 135F/HIGHER

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

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

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     OBSERVED FOOD STRAINER NOT IN GOOD REPAIR

   • Not serious Core (1 points)

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

     EMPLOYEES MUST STORE DRINKS IN A DESIGNATED AREA

   • Not serious Core (1 points)

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

     COVER FOOD CONTAINERS WHEN NOT USED (CHIPS)

   • Not serious Core (1 points)

     Cutting surfaces.

     CUTTING BOARDS OBSERVED IN POOR CONDITION

   • Not serious Core (1 points)

     Food Labeling - Bulk Food w/ Card or Sign

     LABEL BULK FOOD CONTAINERS (SUGAR & FLOUR)

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN EXTERIOR OF ALL FOOD/LINE EQUIPMENT

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

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

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     PROVIDE THE CORRECT TEST STRIP

2. Feb 13, 2023 Routine Score 90
   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

   • Not serious Core (1 points)

     Lockers to be used to store personal items

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

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

3. Aug 24, 2022 Routine Score 93
   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     Employee observed switching gloves without washing hands

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     No RFSM on site

   • Not serious Core (1 points)

     Hair Restraints effective

     Employees observed without hair restraint

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wiping cloth left out of sanitizer bucket

4. Jan 24, 2022 Routine Score 83
   • Serious Priority (3 points)

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

     Observed Raw meat stored over open bucket of cheese in WIC

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Dishwasher sanitizer at 0 ppm

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     Observed manager switch tasks then don new gloves without washing hands

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     No RFSM holder currently on site

   • Not serious Priority Foundation (2 points)

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

     Hot water tested at 102 degrees

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     Hand sink near drive thru window unable to dispense paper towels

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Observed wiping cloths on prep counters

   • Not serious Core (1 points)

     Hair Restraints effective

     Observed employee prepping food with no hair restraint

5. Aug 27, 2021 Routine Score 91
   • Serious Priority (3 points)

     Q.A. PPM - follow manufacturer's direction

     Sanitizer bucket low on sanitizer 0ppm

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     RFSM not displayed. must have certificate

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     Reach in cooler at 48 degrees

   • Not serious Core (1 points)

     Pest Control

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

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     wiping cloths left on prep counters

6. Feb 23, 2021 Routine Score 88
   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty can opener blade

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     can not have margaritas in ice bin- cross contamination

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

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

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     employee did not wash hands before donning gloves

7. Aug 24, 2020 Routine Score 98
   • Not serious Core (1 points)

     Lockers to be used to store personal items

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     FRUIT FLIES

8. Feb 6, 2020 Routine Score 98
   • Not serious Priority Foundation (2 points)

     Equipment & Utensils smooth easily cleanable

     remove rubber glove from robo coup- no way to sanitize

9. Aug 27, 2019 Routine Score 89
   • Not serious Priority Foundation (2 points)

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

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

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     NEED UTENSIL WITH HANDLE FOR ICE SCOOP.-COS

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL SPRAY BOTTLES -COS

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD-COS

   • Not serious Core (1 points)

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

     COVER ICE FOR SELF SERVICE-COS

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

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

10. Feb 27, 2019 Routine Score 90
    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      WHOLE CHICKEN 129 DEGREE F- COS

    • Serious Priority (3 points)

      Hand sink water temperature below 110'F

      HAND SINK BY OFFICE

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      USED TO DUMP WATER, FOR HANDWASHING ONLY

    • Not serious Core (1 points)

      Store all equipment & utensil covered or inverted

      SINGLE SERVICE ITEMS-COS

    • Not serious Core (1 points)

      Food Labeling - Bulk Food w/ Card or Sign

      LABEL BULK BIN-COS

11. Aug 29, 2018 Routine Score 80
    • Not serious Priority Foundation (2 points)

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

      ENSURE ITEMS ARE DATED CORRECTLY IN WIC

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

      LABEL BULK BINS

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      RAW CHICKEN 45 DEGREE F, EGG WASH 55 DEGREE F

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      EXPIRED, REGISTER WITH THE CITY OF DALLAS

    • Serious Priority (3 points)

      Hand sink water temperature below 110'F

      HAND SINK BY SERVICE WINDOW

    • Not serious Priority Foundation (2 points)

      Sanitizing solutions, testing devices

      PROVIDE CHLORINE TEST STRIPS

    • Not serious Core (1 points)

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

      DESIGNATE EMPLOYEE AREA FOR PERSONAL ITEMS

    • Serious Priority (3 points)

      Toxic items stored above food/utensils

      STORED ABOVE AND NEXT TO LABELS

12. Jan 23, 2018 Routine Score 81
    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      NO TOWELS UNDER CUTTING BOARD

    • Serious Priority (3 points)

      Toxic items stored above food/utensils

      MOUTHWASH STORED ABOVE FOOD ITEMS IN DRY STORAGE

    • Not serious Core (1 points)

      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

    • Serious Priority (3 points)

      Food safe, good condition, unadulterated, and honestly presented

      SEVERAL CONTAINERS OF MOLDED STRAWBERRIES IN WIC

    • Not serious Priority Foundation (2 points)

      Thermometer in good condition or discarded

      TO RIC DRAWER

    • Not serious Core (1 points)

      Handwashing signage

      AT ALL HAND SINKS

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

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

    • Not serious Core (1 points)

      Covered waste receptacle for women's restroom

      IN EMPLOYEE RR

    • Not serious Priority Foundation (2 points)

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

      RICE IN WIC ON SHEET PAN

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

13. Sep 12, 2017 Routine Score 82
    • Not serious Priority Foundation (2 points)

      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.

    • Not serious Core (1 points)

      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.

    • Serious Priority (3 points)

      Bare hands contact with ready-to-eat foods

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

    • Serious Priority (3 points)

      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 Sanitizer is to be created with room temperature water. Hot water will make the sanitizer lose its effectiveness more rapidly as it interacts with the atmosphere.

    • Serious Priority (3 points)

      Hand sink water temperature below 110'F

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

    • Not serious Priority Foundation (2 points)

      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.

    • Not serious Core (1 points)

      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.

    • Serious Priority (3 points)

      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.

14. Feb 9, 2017 Routine Score 93
    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

      DO NOT STORE SANITIZER NEXT TO FOOD

    • Serious Priority (3 points)

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