DM BROTHERS TAQUIZASS LLC

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (47F - Cold Holding); beef (47F - Cold Holding)in one door glass cooler; as per operator food not prepared or portioned today; cooler door not properly closed; food out if temperature for approximately 1 hour; food moved in different cooler;

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (47F - Cold Holding); beef (47F - Cold Holding)in one door glass cooler; as per operator food not prepared or portioned today; cooler door not properly closed; food out if temperature for approximately 1 hour; food moved in different cooler; **Corrective Action Taken**

  High Priority

• 22-45-4Critical

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes but not sanitizing; three compartment sink not set up; operator started to set up three compartment sink to properly do manual washing **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in 2 door small cooler ; eggs moved to different cooler;

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in 2 door small cooler ; eggs moved to different cooler; **Corrected On-Site**

  High Priority

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken bags stored with raw beef and sausage bags in the same container er in cooler at cook line; advised to store properly

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken bags stored with raw beef and sausage bags in the same container er in cooler at cook line; advised to store properly

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed visibly soiled gloves and put new pair without washing hands first. Educated. Employee washed hands

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed visibly soiled gloves and put new pair without washing hands first. Educated. Employee washed hands **Corrected On-Site**

  High Priority

• 02C-04-5

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef dated 8/18 in glass door cooler; as per operator food removed from freezer yesterday ; advised to date;

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef dated 8/18 in glass door cooler; as per operator food removed from freezer yesterday ; advised to date;

  Intermediate

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. All food preparation heavily soiled with food debris - cutting boards and prep tables

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All food preparation heavily soiled with food debris - cutting boards and prep tables

  Intermediate

• 16-37-1RepeatCorrected on site

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine for three compartment sink and sanitizer bucket; Provided

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine for three compartment sink and sanitizer bucket; Provided **Corrected On-Site** **Repeat Violation**

  Intermediate

• 50-03-4

  Hotel and Restaurant license recent decal not displayed on mobile food dispensing vehicle. As per operator decal was not received and called to request decal;

  Basic - Hotel and Restaurant license recent decal not displayed on mobile food dispensing vehicle. As per operator decal was not received and called to request decal; **Corrective Action Taken**

  Basic