60 Vines

*14 When to wash hands

MUST WASH HANDS AFTER EVERY CONTAMINATION (DRINKING/ EATING )

*22 Accredited food handler certificate - 60 days

FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY-STATE APPROVED-OBSERVED EXPIRED CERTIFICATES

*27 Cooling, heating, and holding capacities. Equipment

DO NOT STORE RAW/ COOKED RTE FOODS OVER THE LOAD LIMIT (COOK LINE)

*31 Handwashing lavatory - used for other purpose

DO NOT STORE UTENSILS INSIDE OF HAND SINKS

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

PROPERLY STORE PERSONAL DRINKS MUST BE STORED IN DESIGNATED AREA

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

OBSERVED IN USE UTENSIL IN BULK INGREDIENT DO NOT STORE UTENSILS BETWEEN EQUIPMENT

*40 Handle & dispense of cleaned utensils, single-use

INVERT SINGLE SERVICE ITEMS AT COOK LINE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS THROUGHOUT THE COOK LINE

*43 Light bulbs, light shields provided

REPLACE BLOWN OUT LIGHTS (VENT A HOOD SYSTEM)

*45 Premises shall be maintained in good repair

OBSERVED TOPPING COOLER AT 50F / REPLACE

*10 Clean Sight and Touch

Clean ice machine

*31 Handwashing lavatory - used for other purpose

Remove pans in handsink

*42 Dirty nonfood contact surfaces

*45 Lockers to be used to store personal items

Remove linens from prep area

*35 Hair Restraints effective

Employee missing beard net preparing food

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

Food on floor in walk in cooler

*39 Keep utensils handles upright or protected

Utensils with no handles being used to scoop brussels sprouts

*43 Clean vent syst:Intake/exhaust air ducts

Soiled air intake vent in kitchen

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

Raw beef over pastries

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

Missing date markings on items over 24 hrs at 42

*39 Utensils, single serve items 6 inches off - floor

Drinking cups stored on floor

*36 Cloths in-use for wiping between uses stored

*32 CIP-Cleanability

Avoid using wipe cloths as lining of non food contact surfaces

*39 Store equipment & utensils - avoid contamination

Store food cups to minimize possible contact with food.

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

use utensils with handle to scoop food

*29 Mechanical holding unit, thermometer location

provide thermometers in coolers

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from the city of Dallas. certificate cost $30 per year (checks, credit/debit cards, money orders, NO CASH). bring original card, DL or ID and money to Consumer Division located

*10 Clean Sight and Touch

clean ice machine

*47 Handler-Certificate Not on site

employees need to obtain food handler cards

*42 Dirty nonfood contact surfaces

CLEAN SHELVES, GASKETS, COOLERS INSIDE

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

raw fish over mushrooms raw beef over raw shrimp

*02 Cold Hold (41øF/45øF or below)

MILK WASH 49 DEGREE F, SAUSAGE 46 DEGREE F

*18 Toxic items labeling for original container

LABEL SANITIZER BUCKETS-COS

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

SCOOPS IN FRONT -

*21 RFSM - Not On Site

RECOMMEND ADDITIONAL RFSM CERTIFICATE

*32 Package integrity

DENTED CANS WITH NON DENTED CANS- COS

*47 Handwashing signage

AT BAR

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

ENSURE PROPER DATE MARKING

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

BULK ITEMS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

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

2 BOWLS OBSERVED WITHIN SPLASH GUARD, BAR HAS BAR EQUIPMENT STORED WITHIN SPLASH GUARD

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET

*19 Hand sink water temperature below 110'F

HAND SINK BY PIZZA OVEN 106.4, HAND SINK IN BACK 106.8 DEGREE F, EXPO 107.2 DEGREE F

*47 Handwashing signage

AT BAR SINK

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

HANDLE STORED INSIDE CONDIMENT ON EXPO

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEE TOUCH FACE AND FAIL TO ASH HANDS PRIOR TO DONNING GLOVES

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS RECOMMEND AT LEAST 2 REGISTERED

*10 Clean Sight and Touch

CLEAN INSIDE ICE MACHINE

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

ENSURE PROPER DATE MARKING IN WIC, ENSURE ITEMS ARE PULLED WHEN PAST 7 DAYS

*14 When to wash hands before donning new gloves

*19 Hand sink water temperature below 110'F

OPPOSITE HAND SINK ON COOK LINE 84 DEGREE F

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

PLATES STORED WITHIN SPLASH GUARD-COS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*15 Contact RTE Products w/ Bare Hands

OBSERVE EMPLOYEE HANDLE RTE FOOD WITH BARE HANDS

*02 Cold Hold (41øF/45øF or below)

EGG SALAD 55 DEGREE F- COS

*24 Shellfish tags to remain attached to container

TAG NOT WITH MUSSELS

*21 RFSM - Not On Site

RECOMMEND AT LEAST 2

*29 Cold/hot hold unit thermometer easily viewable

THERMOMETERS IN ALL RICS

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

ENSURE PROPER DATE MARKING IN WIC DAY 1= PREP DATE

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

RAW SALMON OVER SHREDDED CHEESE IN WIC- COS