Anisa's Kitchen

*10 Equipment and Utensils Cleaning-contamination

inside ice machine, ice stopper/blocker must be cleaned

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM, get a new one

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

every employee must have food handler card

*28 Date marking commercially prepared RTE/ TCS food

observed tcs, ready to eat food with no date and time

*32 Damaged Equipment

repair door handles of ric, clean gaskets of all ric

*42 Dirty nonfood contact surfaces

clean gasket of all ric and coolers

*43 Clean vent syst:Intake/exhaust air ducts

clean air vents

*32 Equipment and Utensils Durability and Strength

do not reuse single use containers

*02 Cold Hold (41øF/45øF or below)

hamburgers observed at room temperatures

*31 No soap at handsink

no soap observed at hand sink

*21 RFSM - Not On Site

no rfsm on site

*18 Toxic items storage adjacent to food/utensils

chemical spary bottle stored next to single service items

*40 Single use articel wrapped or dispensed

single service items

*10 Clean Sight and Touch

black substance found soda nozzles

*45 Lockers to be used to store personal items

properly store personal items in storage front counter

*24 Food Labeling- with common name of the food

label all squeeze bottles

*10 Clean Sight and Touch

CLEAN CAN OPENER

*38 Thawing. under running water criteria

MUST THAW UNDER RUNNING WATER

*38 Thawing. under running water criteria

THAW UNDER REFRIGERATION OR RUNNING WATER

*32 Damaged Equipment

REPAIR COOLER HANDLES AND SEALS; FRYER BASKETS

*10 Clean Sight and Touch

CAN OPENER BLADE DIRTY

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

PERSONAL DRINKS

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

DATE MARK RTE FOOD

*31 Handwashing lavatory - used for other purpose

UTENSILS IN SINK

*32 Maintain in Good Repair

REPLACE FRY BASKET

*14 When to wash hands before donning new gloves

Food employees shall clean their hands and exposed portions of their arms as specified in subsection (b) of this section immediately before engaging in food preparation including working with exposed

*36 Cloths in-use for wiping between uses stored

cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw chicken next to fries in RIC

*10 Clean Sight and Touch

clean ice machine crevices

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th

ice build up in freezers and ice cream freezer

*42 Dirty nonfood contact surfaces

clean shelves in cooler and gaskets in RIC

*39 Cutting surfaces.

resurface cutting board.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

thaw under running water or store in cooler.

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 0ppm.

*14 When to wash hands before donning new gloves

employee put new gloves on without washing hands first.

*42 Dirty nonfood contact surfaces

clean ice buildup on freezer for french fries, clean gaskets.

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

provide label for squeeze bottles, food containers

*39 Equipment in good repair and proper adjustment.

broken gaskets

*47 Handwashing signage

*43 Ventilation,mechanical

a/c (Monday 9/24/2018)

*39 Store all equipment & utensil covered or inverted

to go boxes

*47 Handwashing signage

provide hand washing sign

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*18 Use toxics according to additional condition

chlorine more than 200 ppm

*21 RFSM - Not On Site

manager with RFSM certificate from City of Dallas not on site

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

observed raw eggs above mushroom in cooler

*43 Light bulbs, light shields provided

light shield

*47 Handwashing signage

provide

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean coolers

*10 Clean Sight and Touch

can opener observed with product accumulation 2 moist cloths observed under 2 cutting boards

*47 Other Violations

hang mop to dry when not in use

*31 Handwashing lavatory - accessible

blocked hand sink next to dish area

*29 Sanitizing solutions, testing devices

provide qua test strips

*32 Approved Food Contact Equip.

residential microwave observed, wood table observed. all equipment shall be smooth, easily cleanable, absorbent material

*30 Does Establishment have a current valid permit posted?

post health permit in conspicuous view to customers

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

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

*47 Handwashing signage

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

RICE 47'F, CHICKEN 47'F, BEANS 44'F, GROUND BEEF 44'G

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

SODA

*18 Toxic items storage adjacent to food/utensils

OBSERVED CHEMICAL STORED NEAT FOOD AND EQUIPMENT

*45 Lockers to be used to store personal items

STORE PERSONAL CLOTHING AND BELONGING AWAY FROM FOOD AND EQUIPMENT. NO CELL PHONE ON FOOD PREP. TABLE ALLOWED