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Home My WebLink AboutDIGGS TACO 2018.05.02Will ~fuv~!9/3JWft Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDU'IO:\S FRWY ..R:VI 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 I /] Dh 1,/1Ji\~ein 1Time out:/1 License!Permit #~lq.K 1Est.Type 1Risk Category PageL of.L- I Puroo e of-:I I l-Contnliance I V I 2-Routine I I 3-Field Investi!!lltion I I 4-Visit I 1 5-0ther T.9i~E Establishment ~me)la U'\lR(O Contact/Owner Name:I *:'iumber of Repeat Violations:__ /~ ./:'iumber of Violations COS:--J Physical Adreos1..r')~Ll~LIlr~u:xt-IrCi '!ffnr~'llhJ\~d1{,Jtlh I Follow-up:Yes No (circle olle)1 Compliance Status:Out =not in compliance IN =in comPliallt.'NO =not observed NA =not applicable COS =corrected on site R=repeat'~ Mark the approoriate ooints in the OUT box for each numbered item Ma ../'a check mark in appropriate box for 1:'11.NO.:-IA.COS Mark an asterisk'*.in a riate box for R Priority Items (3 Points)violations Re uire Immediate Corrective Action 1I0tto e.xceed 3 days Compliance Status Compliance Status °[N/N C Time and Temperature for Food Safety R 0 I N ~C R U Ny A °(F =degrees Fahrenheit)U N 0.•••••.A 0 Employee Health T S T S ,/I.Proper cooling time and temperature ....•..."12.Management.food employees and conditional employees: ,knowledge.resnonsibilities.and renorting LX V/2.Proper Cold Holding temperature(41 °F/45°F)./V 13.Proper use of restriction and exclusion;No discharge from ,eyes.nose.and mouth VII'3.Prooer Hot Holding temoerature(135°F)~Prevent in"Contamination by Hands V /4.Prooer cooking time and temnerature .//14.Hands cleaned and properly washed!Gloves used properly ~ 5.Proper reheating procedure for hot holding (165°F in 2 /f 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED Y N ) 6.Time as a Public Health Control:procedures &records J Hh,hly Susceptible POilUlations Approved Source ~ 16.Pasteurized foods used;prohibited food not offered /Pasteurized e(!gs used when required /7.Food and ice obtained from approved source;Food in V /good condition.safe.and unadulterated;parasite (~Chemicals destruction - j 8}00d Received at proper temperature !)1 17.Food additives;approved and properly stored:Washing Fruits '-&Vegetables /Protection from Contaminalion /18.Toxic substances properlv identified.stored and used y Jy /v 9.Food Separated &protected.prevented during food Waterl Plumbing preparation,storage.display.and tasting / ~//10.Food contae::~r1yes anct;R1u}na~I:~,ned and \</19.Water Irom approved source;Plumbing installed;proper Sanitized at .ppm!t '.I'll rR"l backOow device \,/II.Proper disposition of returned,previously served or j 20.Approved Sewage!Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re~uire Corrective Actio"withi"10 dal's °I N N C R 0 ~I ~c R U N 0 A 0 Demonstration of Knowledge!Personnel U A 0 Food Temperature Control/identification T ./s T S //'21.Person in charge present.demonstration of knowledge,.J/27.Proper cooling method used;Equipment Adequate to V /and perform duties!Certified Food Manager (CFM)Maintain Product Temoerature V 22.Food Handler!no unauthorized nersons!personnel ..-28.Proner Date Marking and disposition /'Safe Water,Recordkccping and Food Package 29.Thermometers provided,accurate,and calibrated;Chemicalf Labelin!!Thcrmal test strios II"23.Hot and Cold Water available;adequate pressurc.safe I /Permit Requirement,Prerequisite for Operation "\,V 24.Required records a\ailable (shcllstock tags;parasite /'vr 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled "Cunformance with Approved Procedures //Utensils,Equipment,and Vendingvr25.Compliance with Variance.Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized 1/supplied.usedprocessingmethods:manufacturer instructions I, ,)/Consu mer Ad\'isory ,/32.Food and Non-food Contact surfaces cleanable.properly J designed.constructed,and used ~ 26.Posting of Consumer Advisories;raw or under cooked Iv'33.Warewashing Facilities;installed,maintained,used! foods (Disciosure!Reminder/Buffet Plate)1 Allergen Label Service sink or curb cleaning facility provided Core Items (l Point)Violatioll$Relluire Corrective Actioll Not to Exceed 90 Dal'.f or Next IIISDectioll.Wlriclrel'er Co",es First °I N N C R 0 J N N C R U N 0 A 0 Prevention of Food Contamination U N 0 /°Food Identification T)S T S 1\I 34 No EVider1C,<:t~t cx~a'~trd\l't/1K,V,.,41.0riginal container labeling (Bulk Food) alllmals (\I )\ r,/1/35.Personal Cleanliness/eatltw.drinking or tobacco ~,Physical Facilities U /36.Wipin~Cloths:properlv used and stored I /J 42.Non-Food Contact surfaces clean i//37.Environmental contamination I r )V/43 .Adeouate ventilation and lighting:designated areas uscd r/38.Aooroved thawin!I method V .r 44.Garbage and Refuse properly disposed:facilities maintained ,ProDcr Use of Utensils "/45.Physical facilities installed.maintained.and clcan V 39.Ctensils,equipment.&linens;propcrly used.storcd./46.Toilet Facilities:propcrly constructed.supplied,and clean /dried.&handledl In use utensils;properly used ./~"-ingle-Service &single-use articles:properly stored 47.Other Violations an used Received by:k /t:? ~ Print:h,.~~U J I Title:Person In Chargel Owner (signature)"~)(I I cr _-Ira ~.~I .-I --.. Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 23771\1.STEM:vtO:"l'S FRWY .•R:V1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 Item/Location Itern/LocationTemp Temp OBSERV AnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: Title:Person In Charge/Owner '"Dallas County Health and Human Services -Environmental Health nivision ~I'Retail Food Establishment Inspection ReB ;?Il ~2377~.STEM;VIO:\,S FRWY.,R:'I1607,DALt\S,TX 75207 214-819-21IfFAX:~14-819-2868..T"j N ~j \S Y-\I G1rr-r-I--I I"I ftLLf\:5c.w ~. Dat~'j 11Hry--I Time out:I License/Permit #Est.Type ftlJJFo~g3.-Page _J_of _L un Purpos of Ins pection:I 1 I-Compliance I I 2-Routine I I 3-Field Investi!!ation (I 4-Visit I V'I 5-0ther tOTAL/SCORE Establi-s :JiCtC S ~/..)I Contact/Owner Name:1 *"'umber of Repeat Violations:__(i)'R(n~./"'umber of Violations COS:-- PhYSiCaI1d~;e~'~q HI'I ICLW*CitlCh~~r,"~'I:hJ~~tm20~I Follow-up:Yes :'110 (circle onc) '-"'\.-.. Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation Mark the appropnate points in the OUT box for each numbered item Mark'.a checkmark in aooroonate box for 1:\,1\0.NA.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re,uire Immediate Correcth'e Action 1I0tto exceed 3 days Compliance Status Comlliiance Status 0 I N V'c Time and Temperature for Food Safety R 0 I N "C R U N J.VA 0 U N 0 A 0 Employee Health T s (F =degrees Fahrenheit)T S 1/V I Proper cooling time and temperature I~.Management.food employees and conditional employees; knO\\Icdge,resoonsibilities.and reporting 1/2.Proper Cold Holding temperature(41 of/45°F)13.Proper use of restriction and exclusion;No discharge from eves.nose.and mouth 3.Proper Hot Holding temperature(135°F)Preventin!!Contamination by Hands 4.Proper cooking time and temperature 14.Hands cleaned and pronerlv washed/Gloves used properly 5.Proper reheating procedure for hot holding (165°F in 2 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N ) 6.Time as a Public Health Control;procedures &records Hi!!hly Suscentible Populations Approved Source 16.Pasteurized foods used;prohibitcd food not offered Pasteurized eggs used when reauired 7.Food and ice obtained Ii-om approved source:Food in good condition.safe,and unadulterated;parasite Chemicals destruction 8.Food Received at proper tcmperature 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 18.Toxic substanccs properly identified.stored and used 9.Food Separated &protected,prevented during food Water!Plumbing preparation.storage.display.and tasting 10.Food contact surfaces and Returnables;Cleaned and 19.Watcr from approved source;Plumbing installed;proper Sanitized at ppm!tcmperature backnow device II.Proper disposition of returned,previously served or 20.Approyed Sewage/Wastewater Disposal System.proper reconditioned disoosal Priority Foundation Items (2 Points)violations Re("ire Corrective Actioll withill 10 dal's 0 I N N C R 0 ~V11';>1 C R U N 0 A 0 Demonstration of Knowledge/Personnel U A 0 Food Temperature ControU Identification T s T s 21.Person in charge present.demonstration ofknowledge,./'27.Proper cooling method used;Equipment Adequate to and perform dutiesl Certified Food Manager (CFM)Maintain Product Temoerature 22.Food Handlerl no unauthorizcd persons!personnel 28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package 29.Thermometers provided.accurate.and calibrated;Chemical! Labelin!.7 Thermal test strios 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation ~4.Required records available (shellstock tags;parasite 30.Food Establishment Permit (Current &Valid)destruction);Packa~ed Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending 25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized processilH!methods:manufacturer instructions upplied.used Consumer Advisory 32.Food and Non-food Contact surfaces clcanable.properly designed.constructed,and used 26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained.used! foods (Disclosure/Reminder/Buffet Plate)1 Allenren Label Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Dal'S or Nexllllsnectioll,Wllicllel'er Comes First 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination Ii N 0 A 0 Food Identification T s T S X 34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food) animals 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities 36.Wining Cloths;properly used and stored 42.Non·Food Contact surfaces clean 37.Environmental contamination 43.Adeauate ventilation and lighting;designated areas used 3R.Approved thawin!!method 44.Garbage and Refuse orooerlv disposcd;facilitics maintained Proper Use of Utensils 45.Physical facilities installed.maintained.and clean 39.Utensils.equipment.&linens;properly uscd.storcd,46.Toilet Facilities;propcrly constructed.supplied.and clean dried.&handledl In usc utensils:properly used ~;t'~le.ser'ice &single-use articles:properly stored 47.Other Violations a l ed .•.•••.., Received by:./i?_j/__-~r /.71 ./tV £Vr;?/:f/I Title:Person In Charge/Owner (sianalure).../Q ..J'/\-- Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMO;'llS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDlTlONS OBSERVED AND Number NOTED BELOW: Title:Person In Charge/Owner MetropLex REFRIGERATION 18107INVOICE#._ 5224 Kaltenbrun Rd. Fort Worth,Tx 76119 TACLB004652C Date:"_·_ Service .Installation .Leasing (817)265-5555 Contact :_____._-l _ Phone No.:_ INVOICE TO -JOB NAME ", _.-:'.I ~, ./ ,. L ~" ADDRESS ADDRESS ')/- __.).//7,/./,...,. CrTY~STATE ~CITY AND STATE //I :-1'./ "&-.-..j ,/ ,.-' UNrrMOOEL --FIXTURE t T -- ,/-,-7 , •...'/\t:""'1J I ~"/(b ;1""-.,,\-- SERIAL NO.SERIAL NO.I~NO .• ,'/./-/ \ ~-/_J::".~,__....-/,/.' TROUBLE REPORTED SERVICE ENGINEERS REPORT ,.' ./-.J ,~ I/.•....~,I' !.,/" ,//"",// )/./-1" I I •I I,; .-"-]/_'/',/'(""/ I r ..-•c__, __..,/r- .I -..,-/ .:.>.-~/--::: /,..;' ,/ /--./,. MATERIAL USED _ eTY.CAT.NO.d//_/I .'DESCRIPTION EACH AMOUNT ~ms:Net,.rJ \, ~_.I ---/~-,;'-!-'/Upon I , I .'•......._.1 ,.~(~'-~Receipt "/FINANCE CHARGE OF 1-1/2% /-,7///"//'/1 ,.L/J/ANNUAL-,'..-( INTEREST RATE 16% WILL BE CHARGED ON ALL PAST DUE FREIGHT ACCOUNTS LABOR ,"/,JTOTALMATERIAL Regulatedby E~lR WORK COn'~fuD TheTeltasDATESTARTeDREG.OT TOTAL ).,-//.5::'/~.AM SERVICE CALL /7 1/Department"..,-;j"'P'M /~~_/.",'",,REG,HRS.a -';./ of Licensingand._Registration ,/..J -10M I/..I/~;)"';-'PM OT.HRS.0 EO.Bolt 12157 I'IM IW HELPER HRS.0 Austin.TX 78711PMPM 10M AM TRUCK CHARGES 1-8()()·803-9202 PM PM """,..,...SALES TAX %ITravelTtme:PM PM ,/ Total:PAY THIS AMOUNT ,"/ WORK COMPLETED 0 INCOMPLETE 0 NOT RESPONSIBLE FOR PRODUCT LOSS I _y --.the _rep.olr w~to be done wItI1the _..-y meterlel"'"SERVICE ENGINEER:hereby grwrtyou IIfbprMS mec:hanics !loinan tIIiI equIpnw1t .,,_the _01the ,_.,-.0. ,.-/ !CUSTOMER SIGNATURE:'-- ( ABC~·r-.. ?ESTAND LAWN SERVICES ABC Home and Commercial Services 997 Grandy's Lane Lewisville,TX 75077 469-549-7300 Service Inspection Report Service Report #1930739 Client:287542 Digg's Tacos 6262 MCCARTAVE Ste B FORT WORTH,TX 76133-4229 Service Location:287542 Digg's Tacos 6309 HILLCRESTAVE DALLAS,TX 75205-1850 Phone: Mobile: 214-520-0155 214-520-0155 Phone: Mobile: 214-520-0155 214-520-0155 Customer Signature:Technician Signature:Licenses /Certifications George Salvador Carrillo Time In: TimeOut: 5/3/2018 10:25 AM 5/3/2018 10:52 AM Terms:NET 30 Order # 1930739 Service Description Service Request Roaches Quantity 1.00 Service Comments Order Instructions:Conf 5/3/18 ~0930 AM w/George MOD 214-520-0155 - Health Inspector found Roaches in the ceiling crawling through the light bulb in the kitchen **AMM 050218 Tech Comment:Checked in with George he claims that health Inspector came out and saw one roach in ceiling light above bib wrack.Inspected and treated this area for roaches even though I did not find roaches thank you! Materials Summary EPA#Active Ingredient AI Concentration Finished Quantity Undiluted Quantity Application Method Application Eguipment Application Rate Sq/Cu/L FtMaterialAppliedLot# 12 Maxforce FC Select Roach Killer Bait 432-1259 N/A Fipronil 0.0100 5.000 Grams 5.000 Grams Crack and Crevice Bait Gun N/A N/A Target Pests:German Cockroaches Areas Applied:Prep area Open Conditions Severity Responsibility Created Last Inspected Interior ->Kitchen Condition:Spillage on floor -found accumulated grease buildup on floor under grill and fryer,also on High wall behind this equipment 4/28/2018 Action:remove equipment and clean thoroughly Client 4/28/2018 Interior ->Kitchen Condition:Cracks and crevices -unsealed -found crack between wall and tiles behind grill and fryer Action:seal or repair Interior ->Prep area Condition:Wall coverings loose/peeling -found loose wall covering behind mop sink Action:sealor repair Medium Client 4/28/2018 4/28/2018 High Client 4/28/2018 4/28/2018 Pest Summary Quantity Device Summary With Without Total Activity Activity Inspected Device Exceptions Replaced Removed Skipped None Noted None Noted Additional pest findings may have been observed.Please see conditions and comments for more details. 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