Cocina Hernandez

Year by year

Inspections

1. Apr 26, 2019 Routine Score 82
   • Serious Priority (3 points)

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

     observed raw eggs store next to tortilla observed raw meat store next to vegetable in wic

   • Not serious Core (1 points)

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

     provide cover for all food containers

   • Serious Priority (3 points)

     Clean Sight and Touch

     observed mold in side ice machine

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     expired rfsm 09/15/17

   • Not serious Priority Foundation (2 points)

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

     provide date marking for all foods in coolers

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     provide cleaning for the fans in wic

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Core (1 points)

     Pest control-routine inspections for

     provide pest control reocrd

2. Oct 19, 2018 Routine Score 89
   • Not serious Priority Foundation (2 points)

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

     all foods in coolers

   • Serious Priority (3 points)

     Clean Sight and Touch

     provide cleaning for the cooler

   • Serious Priority (3 points)

     Chemical sanitizer generated onsite, device criteria

     Set up sanitizer bucket

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Expired RFSM

3. Apr 21, 2018 Routine Score 83
   • Not serious Core (1 points)

     Unnecessary articles prohibited

     Please remove non functioning or non used equipment.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Please clearly label all foods in non original containers placed under refrigeration.

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     No hot water provided to back hand wash sink. Hand wash sink by icemaker only reach 89.2°F Hand wash sinks should be supplied with hot water of at least 110°F

   • Serious Priority (3 points)

     Equipment and Utensils Multiuse Materials-safe

     Tortilla press made from wood. Please provide a commercial grade press.

   • Serious Priority (3 points)

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

     Written procedures and logs maintained for foods not stored at proper temperatures. Sliced and chopped tomatoes stored on top of ice showed to be 52.1°F. Please keep at below 45°F or provide written procedures.

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     Registered Food Service Manager certificate issued by the City of Dallas on display expires 9/15/17. 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. Please note the offices close from12:00pm to 1:00pm.

   • Not serious Priority Foundation (2 points)

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

     Any employee processed foods placed under refrigeration should be date marked.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Die for commercial french fry cutter shows food debris remaining on surfaces.

4. Sep 22, 2017 Routine Score 94
   • Serious Priority (3 points)

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

     RAW EGGS

   • Serious Priority (3 points)

     Raw shelled eggs immediately placed at 41øF

     RAW EGGS SET OUT AT ROOM TEMP

5. Apr 21, 2017 Routine Score 89
   • Not serious Core (1 points)

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

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     DICED TOMATO 45, SLICED TOMATO 47 DEGREE F

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     BUN

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     KNIFE IN HAND SINK

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

6. Oct 21, 2016 Routine Score 88
   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Serious Priority (3 points)

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

     RAW EGGS OVER LIMES COS

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     DICED TOMATO 55 (DEGREE F) SITTING ON COUNTER

   • Not serious Core (1 points)

     Handwashing signage

     AT HAND SINK

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     OBSERVED EMPLOYEE SCOOP ICE WITH BARE HANDS