Morales Restaurant 2

Year by year

Inspections

1. Feb 24, 2020 Routine Score 80
   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     material and pipes exposed in all areas gas service lines exposed inside kitchen area must be repair all areas that observed deficiencies use as public health control

   • Not serious Priority Foundation (2 points)

     Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

     25 ppm chlorine concentration at sanitizer buckets must be at: 100 ppm chlorine concentration at sanitizer buckets

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     missing current food handler cards on site must be have current food hander cards on site

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     unused equipment and utensils in all areas must be keep storage in a dry and clean location

   • Not serious Priority Foundation (2 points)

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

     missing bodily fluids writing procedures /spill kit

   • Not serious Core (1 points)

     Ventilation hood systems, adequacy

     equipment located outside vent hood area must be properly located inside vent hood to avoid unlawful smells and grease condensation buildup inside kitchen area

   • Not serious Priority Foundation (2 points)

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

     missing date marking on food containers in all areas must be have date mark in all food containers in all areas

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     all equipment dirty inside and outside with food debris, soils and grease accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors , walls and ceiling dirty with spills, drippings and stagnant water must be clean all areas to avoid cross contamination

   • Serious Priority (3 points)

     Equipment and Utensils Multiuse Materials-safe

     using thank you bags and recycle containers as food containers must be use approved containers in all areas to avoid chemical contamination

   • Not serious Priority Foundation (2 points)

     Remove soils from equipment & utensils

     clean equipment and utensils to remove soils

2. Aug 7, 2019 Routine Score 80
   • Serious Priority (3 points)

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

     dirty ric have uncovered food

   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty prep surface, no sanitizing bucket set up

   • Serious Priority (3 points)

     Toxic applied accord. to restrict. on certific

     three compartment have chlorine concenrtration of 200ppm

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     employee's need handlers certificate

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     no soap at hand sink in kitchen area

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     return all wiping cloth into sanitizing bucket after used

   • Not serious Core (1 points)

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

     food in kitchen and dinning area store on the floor

   • Not serious Core (1 points)

     Single use articel wrapped or dispensed

     single service utensil store on the floor in dirty area within the kitchen

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     floor in kitchen behind refrigerator, floor area beside cooker under vent, beneath the three compartment and external surface of cooking and storage equipment in kitchen dirty, and need immediate cleaning

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     replace light in vent hood and repair exit light signal

   • Not serious Core (1 points)

     Other Violations

     repair AC and stop keeping egg at room temperature of above 75 F.

   • Not serious Core (1 points)

     Physical Facilities

     missing ceiling, ceiling with mold, and block holds on the walls in kitchen area.

3. Jan 24, 2019 Routine Score 80
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     observed potato chilies and beef on the table without time or temp contro (73'f, beef 85'f

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     no shopping bag allow to wrap the food provide cover for all food containers

   • Serious Priority (3 points)

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

     observed raw meat above broth, and to the ham

   • Serious Priority (3 points)

     Clean Sight and Touch

     provide cleaning for the prep area, coolers replace the damaged shelves in coolers

   • Serious Priority (3 points)

     Chemical sanitizer generated onsite, device criteria

     set up sanitizer bucket

   • Not serious Priority Foundation (2 points)

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

     provide date marking for all foods in cooler

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     shelves in the coolers

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

4. Dec 10, 2018 Routine Score 76
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     rice 105'f

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     bean 87'f meat 51'f

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     onion

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     observed open packages of food on the floor no protection observed towel put directly on the food provide container for all open packages of foods

   • Serious Priority (3 points)

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

     observed raw eggs above raw meats, raw meats store together with bell pepper

   • Serious Priority (3 points)

     Chemical sanitizer generated onsite, device criteria

     set up sanitizer bucket

   • Not serious Priority Foundation (2 points)

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

     provide date marking for all food containers

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

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

     all foods must above floor 6 ins

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

5. Jun 21, 2018 Routine Score 85
   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Sanitizing compartment of three compartment sink tested at less than 10ppm Chlorine. Please establish a written recipe so that employees can consistently generate sanitizer at the proper concentration (between 500ppm and 100ppm).

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     Please post a sign or placard notifying customers that latest health inspection report is available upon request.

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     Houseflies observed in kitchen.

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     No soap at back hand wash sink restroom.

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     Light visible under back door in kitchen.

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     Please provide test strips so that employees can verify proper sanitizer concentration.

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

     Ceiling tile missing above reach in coolers in kitchen.

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Employee observed returning milk from a table self service container to a carton of milk.

6. Dec 6, 2017 Routine Score 82
   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 Requirements are: -Photo ID -Evidence of successful completion of a Registered Food Service Manager course approved by the State of Texas Department of Health or a nationally recognized sanitarian foundations (ANSI or NSF). -$30.00 per year (Cash, Check, or Money Order) It is advised to call ahead on day of visit to verify above information. This blue certificate should be on display.

   • Serious Priority (3 points)

     Gloves single use

     No disposable gloves available at time of inspection

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     Employee observed scooping pico de gallo from one container to another with bare hands.

   • Serious Priority (3 points)

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

     Raw meat uncovered in plastic bag over produce (carrots, salsa, etc) in reach in cooler.

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Broken window in kitchen above three compartment sink, partially covered by cardboard. Door to kitchen shows daylight around edges, please seal.

   • Serious Priority (3 points)

     Untreated shell eggs need to be at 45§F or <

     Raw shell eggs observed in plastic container adjacent to cooking area with no means of cooling or refrigeration.

   • Not serious Core (1 points)

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

     Multiple items in reach in cooler left uncovered.

   • Not serious Priority Foundation (2 points)

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

     Date marking system inconsistent. Please have employees clearly label and date mark any items they process.

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

     Conduit box exposed in service area. Ceiling tiles missing or displaced in kitchen area.

7. Apr 27, 2017 Routine Score 80
   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     IN RIC

   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     NEXT TO DRYING RACK

   • Not serious Priority Foundation (2 points)

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

     TCS STORED IN RIC

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Grease Trap Tickets

     SEND RECORD WITHIN 1 WEEK

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN GREASE AND FOOD DEBRIS FROM SURFACES THROUGHOUT KITCHEN

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     PICO 44 DEGREE F

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Trash can provided for papertowel waste

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     FIX RICS IN ESTABLISHMENT

   • Not serious Core (1 points)

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

     ITEMS IN RIC

8. Mar 16, 2017 Routine Score 71
   • Serious Priority (3 points)

     Grease Trap Tickets

     LAST SERVICE 10/2016

   • Serious Priority (3 points)

     Unnecessary chemicals not allowed

     NO RAID IN KITCHEN

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

   • Not serious Core (1 points)

     Remove dead/trapped pests

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     NEED WORKING PROBE THERMOMETER

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     ALL EMPLOYEES HANDLING FOOD

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN FOOD DEBRIS AND GREASE BUILD UP THROUGHOUT KITCHEN

   • Not serious Core (1 points)

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

     OPEN CONTAINER IN KITCHEN

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     MOLDED FOOD IN COOLER DATED 3/1

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     TO THAW RAW FOOD

   • Not serious Core (1 points)

     Food shall be protected from contamination by storing the food in a clean, dry location

     NEED SPLASH GUARD AT HAND SINK TO PROTECT UTENSILS

   • Not serious Core (1 points)

     Trash can provided for papertowel waste

   • Serious Priority (3 points)

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

     RAW BEEF STORED OVER VEGETABLES IN RIC