3eleven Kitchen & Cocktails

*34 Outer openings:closing holes, gaps

Seal back door properly to prevent entrance of insects and rodents.

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

Multiple employee beverages observed on prep tables next to cutting boards and food.

*32 Damaged Equipment

Observed RIC being utilized to store towels and aprons. Repair or replace all equipment shall be in operation and utilized for its purpose.

*21 RFSM - Not On Site

Renew expired food manager registration with the City of Dallas. Register all managers certificates.

*30 Food Establishment Permit

Display City of Dallas permit in public view.

*42 Floors/walls/ceiling/nonfood dirty

Fan covers inside WIC observed with dust accumulation.

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

Provide quat test strips to test sanitizer buckets and 3 compartment sink.

*20 Grease Trap Tickets

*21 RFSM - Not On Site

Renew with the city of Dallas

*22 Accredited food handler certificate - 60 days

*30 Does Establishment have a current valid permit posted?

Post city of dallas' health permit

*32 Nonfood surfaces-design to be cleaned easily

Remove cardboards shelf liner from shelving. Replace with approved material ( commercial grade) that can be cleaned and sanitized. Observed 2 RIC units not operating for intent and purpose> utilized f

*35 Jewelry Prohibition

Observed kitchen employees with excessive jewelry on hands and arms. Only a single/plain band is allowed.

*43 Light - 50 foot : Food and utensils area

Replace broken lights under vent hood.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw beef next to seafood seafood next to raw chicken

*10 Sanitization after Cleaning

no sanitizer in dishwasher sanitation bucket @ bar 100 ppm- needs to be 200 ppm- change every 4-6 hours

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * garlic 64* ranch 64* tomato 60* 2 make lines are out- have serviced As Soon As Possible. you can not keep food that

*32 Equipment & Utensils smooth easily cleanable

can not use cloth under cutting board remove styrofoam under freezer 2 make lines are out- have serviced As Soon As Possible. you can not keep food that is over 41 degrees for more than 4 hours, I

*31 Handwashing lavatory - used for other purpose

need to designate hand washing only sink at barn. Mark sink it with a "hand washing Only. Hand wash sinks are for handwashing only- so make sure there is nothing in them. make sure they are not blocke

*43 Light bulbs, light shields provided

need light shield in production need more light in drink area

*39 Keep utensils handles upright or protected

ice scoop handle must be upright and not touching ice

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

separate potable from non potable ice

*45 Premises shall be maintained in good repair

exposed ceiling by the dishwasher and ice machine

*24 Food Labeling- with common name of the food

*45 Premises shall be maintained in good repair

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

*38 Thawing. under running water criteria

*39 Store equipment & utensils - avoid contamination

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

Ice bin contains build up

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

*34 Controlling pests. Eliminating harborage conditions

*32 Maintain in Good Repair

damaged cutting board

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

*10 Clean Sight and Touch

clean ice build-up in WIF

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

provide a label of bulk food containers (flour)

*42 Dirty nonfood contact surfaces

clean gaskets in RICs

*43 Light bulbs, light shields provided

replace light bulb in vent hood

*31 No soap at handsink

*35 Hair Restraints effective

Beard nets

*19 One Inch Air Gap

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

Freeze - food boxes on the floor

*20 Grease Trap Tickets

*21 RFSM - Not On Site

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

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

*02 Cold Hold (41øF/45øF or below)

*45 Premises shall be maintained in good repair

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

*18 Toxic items labeling-non original container

*31 Individual, disposable towels

*20 Grease Trap Tickets

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers in WIC

*10 Clean Sight and Touch

dirty ice machine and microwave

*42 Dirty nonfood contact surfaces

dirty gaskets

*32 Maintain in Good Repair

broken gaskets

*22 Handlers-Certificate Not On Site

employees not following basic food safety knowledge by adhering to proper temperatures

*03 Food products not maintained at 135øF or above

jalapenos roasted 75.4F, corn 74.1F

*21 Demonstrateion of knowledge by PIC

Managers not displaying general basic knowledge for basic food safety due to number of critical violations found.

*27 Cooling, heating, and holding capacities. Equipment

RIC-42-50.0F

*10 Equipment and Utensils Cleaning-contamination

sanitizer bucket stored on top of cutting board and food prep surface

*02 Cold Hold (41øF/45øF or below)

Beef steak 53.2F, 49.1F, 53.7F, 48.7F, hamburger patties 46.7F, 50.2F ALL VOLUNTARILY DISCARDED

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

rust going into ice in ice machine

*32 Maintain in Good Repair

ice machine guard heavily chipped and broken

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

personal food stored next to customer glasses in cooler

*10 Clean Sight and Touch

bacteria build up in soda gun holsters