1stfloor Kitchen & Bar

*42 Dirty nonfood contact surfaces

White fan in kitchen observed with dust accumulation

*43 Light bulbs, light shields provided

Replace broken lights under vent hood

*34 Outer door: solid,selfclosing,tightfitting

Seal all outer perimeter doors properly to prevent entrance of insects & rodents

*21 Outfitter-Certified Food Manager

Renew expired Food Manager Registration with City of Dallas

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

Clean dusty fans

*31 Individual, disposable towels

*34 Controlling pests. Eliminating harborage conditions

*32 Nonfood surfaces-design to be cleaned easily

Remove aluminum lining

*36 Cloths in-use for wiping between uses stored

*45 Lockers to be used to store personal items

Clothes stored on dry storage shelves

*21 RFSM - Not On Site

*39 Store equipment & utensils in a clean, dry place

Trays stored outside

*20 Grease Trap Tickets

Provide liquid waste manifest (cuurent)

*02 Cold Hold (41øF/45øF or below)

Cold Holding food temperatures must be maintained at 41F or lower

*18 Toxic items storage adjacent to food/utensils

Chemical spray bottles observed stored next to food (dry ingredients)

*21 RFSM - Not On Site

No RFSM on site

*24 Food Labeling- with common name of the food

Label all food squeeze bottles

*31 No soap at handsink

No soap at two hand sinks in the kitchen area

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

Employee drinks must be stored in a designated location

*39 Equipment in good repair and proper adjustment.

Replace worn cutting boards as often as needed.

*41 Food storage containers, identified with common name of food.

Label bulk ingredient bins (flour, sugar)

*45 Premises shall be maintained in good repair

Replace damaged weather stripping at back door. Very hot throughout the establishment- check AC. Heavy build up observed in floor drains. Replace missing ceiling tiles in kitchen area

*27 Cool TCS foods using proper methods

Baked beans/cooked meats observed cooling at room temperature. Must use an approved cooling method

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

All cooked foods must be(RTE) date marked with the use by date/name. Cooked beef/sausage/chicken

*07 Food safe, good condition, unadulterated, and honestly presented

Ice machine soiled

*10 Equipment and Utensils Sanitization

rear dishwasher at 0ppm sanitizer

*18 Toxic items storage adjacent to food/utensils

Quat sanitizer bottle next to food on prep table

*32 Damaged Equipment

Must replace torn cooler gaskets

*35 Hair Restraints effective

Employee must have on hair restraint

*39 Keep utensils handles upright or protected

Utensils used as scoops must have handles

*43 Clean vent syst:Intake/exhaust air ducts

Must clean air intake vents

*21 RFSM - Not On Site

Must have RFSM on site during serving hours

*20 Grease Trap Tickets

Grease trap must be serviced every 90 days

*20 Grease Trap Tickets

no grease trap ticket with in the last 90 days

*32 Equipment & Utensils smooth easily cleanable

can not use cloth to catch moisture in the make line

*18 Toxic items storage adjacent to food/utensils

sanitizer concentrate next to utensils

*10 Clean Sight and Touch

Clean ice machine

*32 Maintain in Good Repair

Remove any material on surface that effects cleanability

*34 Controlling pests. Eliminating harborage conditions

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

Clean can opener blade and food storage containers.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not store utensils on cloth liners. Remove foil from prep shelf. Do not catch cooler condensation with towel.

*34 Devices to stun/electrocute flying insects

Do not store food items under device.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*10 Clean Sight and Touch

Clean interior of ice machine

*34 Outer door: solid,selfclosing,tightfitting

*40 Reuse of single service articles

single use items cannot be used as scoops

*41 Food Labeling - Bulk Food w/ Card or Sign

label all bulk sauces and food items

*10 Clean Sight and Touch

Clean interior of ice bin, heavily accumulated with pink slime, black spores, and dirt. Instructed managers to clean the ice bin immediately.

*20 Grease Trap Tickets

No record of current grease trap servicing.

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

No RFSM on site, no guidance for clean up procedures

*29 Outfitter-Thermometer.

Thermometers are needed for deep freezers.

*31 Individual, disposable towels

All handsinks must have disposable paper towels.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Clean dirty equipment.

*34 Pest Control

Observed flies and fruit flies Doors must be tight-fitting

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Keep all sanitizing solutions off the ground.

*40 Reuse of single service articles

Single serve articles cannot be used as scoops for bulk items.

*41 Food storage containers, identified with common name of food.

Label all food products.

*42 Dirty nonfood contact surfaces

Clean dirty fan covers in the WIC and WIF.

*45Physical Facilities Floors,Walls,Ceilings

Clean floors throughout the kitchen, bar, and behind the ice machine at the bar and kitchen.

*47 Other Violations

Keep records onsite of grease traps, cleaning log for ice machine, testing for mold.

*10 Q.A. PPM - follow manufacturer's direction

*19 Water & Plumbing in good repair- per code

LEAK

*31 Handwashing lavatory - accessible

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*34 Outer openings:closed,tight-fitting windows

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

*36 Cloths in-use for wiping between uses stored

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

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

DIRTY FAN COVERS

*43 Light bulbs, light shields provided

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

chemical buckets must be off the floor

*37 Food, utensils & equip under other sources

the ice scoops stored on the ice machine ( place in the ice handle up or in a separate container.

*35 Hair Restraints effective

provide beard guards for employees with beards and goatees.

*33 Warewashing machine recycles sanitizing solution

the sanitizer was not working on the dish machine at the bar. chlorine or Quat Amonina .

*10 Clean Sight and Touch

clean the soda guns

*21 RFSM - Not On Site

registered food service manager must be on site during the operation.

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*39 Vending machine doors and access opening covers tight-fitting, gasket

*29 Sanitizing solutions, testing devices

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