Alice

*02 Cold Hold (41øF/45øF or below)

OPEN TOP SAUSAGE TEMP READ 53F/ OPEN TOP LID NOT CLOSED

*30 Food Establishment Permit

HEALTH PERMIT WAS NOT POSTED IN PUBLIC DISPLAY

*31 Handwashing lavatory - used for other purpose

OBSERVED NO HANDWASH SIGNS AND JAR IN BAR HAND SINK

*36 Cloths in-use for wiping between uses stored

OBSERVED SOILED CLOTHS NOT STORED IN SANITIZER BUCKET

*47 Other Violations

LAST INSPECTION REPORT NOT POSTED / OR SIGN STATING ITS AVAILABLE

*20 Grease Trap Tickets

Pump grease trap every 3 months and keep record

*21 RFSM - Not On Site

Obtain RFSM from City of Dallas

*33 Warewashing machines auto. dispense detergents

Replace Cl on dish machine

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

Do not store beef over RTE food

*24 Food Labeling- with common name of the food

Label squeeze bottles

*33 Warewashing machines auto. dispense detergents

Keep dish machine @ 50ppm Cl

*34 Pest control-routine inspections for

Fruit flies observed (bar)

*45 Premises shall be maintained in good repair

Replace light under vent hood and fix minor leak at 3CS

*10 Clean Sight and Touch

Bottom shelf of RIF observed with food debris accumulation. Upper inside panel of ice machine observed with black mold-like accumulation.

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

Dented can of pineapple on rim observed on dry storage shelf

*47 Health permit posted

Post current health permit

*32 Damaged Equipment

Discard/replace chipped spatulas. Remove protective tape/cover on fryer door

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

observed various employee beverages on prep tables and cutting boards. Provide designated area away from food and clean equipment.

*45 Premises shall be maintained in good repair

Seal hand sink to wall properly. Patch holes in FRP walls where needed

*21 RFSM - Not On Site

Register manager certificates with the city of dallas and post

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

DATE MARK ALL CUT VEGETABLES

*18 Medicines labeled and stored properly

MEDICINE MUST BE STORED IN CONTAINER

*42 Dirty nonfood contact surfaces

CLEAN FAN ON FOOD LINE

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

LABEL SPICES IN NON ORIGINAL CONTAINERS

*02 Cold Hold (41øF/45øF or below)

BEEF 54 DEGREE F, SEAFOOD 46 DEGREE F

*26 Food Consumer Advisory-raw food

Provide asterisk in front of all raw food items

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

cover all food to prevent cross contamination

*39 Loosely cover cooling foods

cover all food to prevent cross contamination

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

personal drinks stored with customer's food

*02 Cold Hold (41øF/45øF or below)

C. Rice 78.0F, mushroom 61.6, c. rice 67.9F, c. eggs 60.3F

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food items

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies

*10 Clean Sight and Touch

clean ice machine ( remove pin substance)

*42 Dirty nonfood contact surfaces

clean gaskets

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

utensils improperly stored in water

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

Label bulk containers

*43 Clean vent syst:Intake/exhaust air ducts

clean air vents in prep area

*22 Handlers-Certificate Not On Site

certify all staff

*35 Jewelry Prohibition

no jewelry allowed ( watches, rings & bracelets ) one plain brand wedding ring without grooves

*36 Cloths in-use for wiping between uses stored

observed soiled wiping clothes improper stored on equipment and discontinue wearing wiping clothes in pockets

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets

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

Provide vomiting and diarrhea clean up policy (warning)

*39 Cutting surfaces.

resurface cutting boards

*25 Compliance HACCP Monitoring CCP

provide HACCP Plan for sushi and rice

*10 Clean Sight and Touch

Clean ice machine ( black and pink substance from inside ice machine)

*15 Contact RTE Products w/ Bare Hands

Bare hand contact on RTE food ( sushi)

*02 Cold Hold (41øF/45øF or below)

rice 60F in RIC , raw shrimp 48.7F, Calamari 57.3F

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*26 Advisory-"consuming raw or undercooked#" text

provide advisory about consuming raw or under cooked food and asterisk by each the item on the menu

*03 Food products not maintained at 135øF or above

Rice 116.2F

*10 Clean Sight and Touch

Clean inside ice machine.

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

Pineapple juice can stored in bar ice bin.

*31 Handwashing lavatory - used for other purpose

Food thawing in sink.

*32 Maintain in Good Repair

Repair condensation leak of RIC on cookline.

*35 Jewelry Prohibition

Excessive jewelry observed on cook (watch and bracelet).

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

*45 Premises shall be maintained in good repair

Repair any holes in wall.

*43 Light bulbs, light shields provided

RIF

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

*34 Outer openings:closing holes, gaps

close holes & gaps in ceiling

*19 One Inch Air Gap

provide at sinks

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

personal drink stored on equipment

*43 Light bulbs, light shields provided

provide more lighting

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

Cross contamination by arrangement

*47 Handwashing signage

provide hand washing sign

*39 Keep utensils handles upright or protected

scoop improper stored in food

*15 Contact RTE Products w/ Bare Hands

Bared hand contact on RTE food items

*18 Toxic items storage adjacent to food/utensils

Toxics stored with food

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

cover all food items to prevent cross contamination

*21 RFSM - Not On Site

no RFSM on duty during inspection

*32 Approved Food Contact Equip.

Cloth under cutting board

*15 Contact RTE Products w/ Bare Hands

Employee handling lime during drink prep

*02 Cold Hold (41øF/45øF or below)

spicy mayo 50.9° F

*47 Conditions of Permit-in use of food equipment

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

ice scoop in bar ice bin

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

Oppm dishwasher

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

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

Beans 4/10

*15 Contact RTE Products w/ Bare Hands

during garnish prep.

*29 Food thermometers provided and accessible

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

Do not use single use containers as scoops. Do not use cloth under cutting boards.

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

Corn in the cup belonging to employee left on prep table.

*36 Cloths in-use for wiping between uses stored

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

Store limes 6 inches above floor in bar area.

*42 Dirty nonfood contact surfaces

Clean floors and exterior of equipment around fryers.