365 Food & Fuel #3

*20 Grease Trap Tickets

No current liquid waste manifest available

*21 RFSM - Not On Site

No food manager on site>must be on site while kitchen in operation

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

Provide chlorine test strips to test concentration of sanitizer

*31 Handwashing lavatory - accessible

Keep hand sink accessible>observed covered w/aluminum pans

*32 Approved Food Contact Equip.

Do not re-use aluminum pans as food containers

*42 Dirty nonfood contact surfaces

Clean dust accumulation in cooling units in drink cooler

*45 Premises free of litter

Remove/pick-up all loose trash (cardboard & plastic) in drink cooler

*47 Handler-Certificate Not on site

Have food handler certificates available/on site

*28 Date marking commercially prepared RTE/ TCS food

Must date mark all commercially made products that are opened & kept for more than 24 hrs

*29 Food thermometers provided and accessible

Replace thermometer in walk-in cooler

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Keep pot with food off floor

*42 Dirty nonfood contact surfaces

Clean filters in vent hood

*45 Premises shall be maintained in good repair

Fix broken tile on entrance to kitchen

*29 Sanitizing solutions, testing devices

missing set up sanitizer buckets in all areas must be have set up sanitizer buckets at: 100 ppm chlorine concentration during operational hours

*42 Floors/walls/ceiling/nonfood dirty

floors in kitchen area dirty with water and grease spills must be clean to avoid cross contamination

*21 RFSM - Not On Site

RFSM not on site must be have RFSM on site during operational hours

*10 Cleaning between Raw & Ready to Eat ( RTE )

must be clean between raw and RTE food preparations to avoid cross contamination

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

dent cans on food shelving areas must be discard to avoid cross contamination

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

raw eggs on top shelf must be at low shelving to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using recycle material as food containers must be have approved food containers as food containers

*22 Accredited food handler certificate - 60 days

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

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

raw food container without covers or protection inside cooler units raw food containers must be cover or wrap the raw food to avoid cross contamination

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

food containers inside WI cooler unit at floor level all food containers must be 6 inches above floor level to avoid contamination

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired cans on food shelving must be discard expired food cans to avoid cross contamination must be have fryers covers to avoid cross contamination

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

nor sanitize solutions available during operational hours must be have sanitize solutions to avoid cross contamination on food surfaces

*47 RFSM Certificate - Not Display

missing RFSM certification must be have current FSM registered with the city

*20 Grease Trap Tickets

missing grease trap ticket must be have grease trap ticket

*39 Cooking equipment free of encrusted grease

fryers equipment dirty with soils and encrusted grease must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

all equipment and utensils dirty in all areas must be clean equipment and utensils to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

*19 No Hot Water / Water heater 50 gallon min.

not hot water available must be have hot water available during operational hours

*22 Handlers-Certificate Not On Site

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

*43 Clean vent syst:Intake/exhaust air ducts

fan cover vents dirty with soils and dust accumulations must be clean to avoid cross contamination

*03 Food products not maintained at 135øF or above

corn dog 126'f

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

observed raw egg store next to juice and above milk

*10 Clean Sight and Touch

observed mold in ice machine

*31 Individual, disposable towels

*21 RFSM - Not On Site

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

all drinks must above floor 6 ins

*45Floor, wall, ceiling - Exposed material

seal open holes on the walls

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

all drinks must above floor 6 in.

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*43 Light bulbs, light shields provided

Florescent lights not functioning in kitchen area.

*30 Does Establishment have a current valid permit posted?

Location shows to be under change of ownership from 11/6/2014. Please update current permit status.

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

Raw pork chorizo sausage stored on top of tomatoes in reach in cooler

*10 Equipment and Utensils Sanitization

No sanitizer available at time of inspection. Please provide bleach or quaternary ammonium (Quat) so that employees can properly prepare sanitizer to sanitize work surfaces and utensils.

*21 RFSM - Not On Site

Current RFSM certificate expired. 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 obtaine

*32 Equipment & Utensils smooth easily cleanable

Cutting board on cold hold unit shows significant scoring and gouges on surface.

*29 Sanitizing solutions, testing devices

Please provide test strips so that employees can ensure sanitizer is at effective concentration.

*47 Health permit posted

Food Products Establishment Permit not posted. Please change name on permit to reflect current name of business. Please contact our office at; Code Compliance Office: 7901 Goforth Road Dallas,