Au Troisieme

*02 Cold Hold (41øF/45øF or below)

Observed beef & bacon jam @ 50 F, raw chicken @ 46 F,

*14 When to wash hands before donning new gloves

*29 Cold/hot hold unit thermometer easily viewable

inside WIC

*31 No soap at handsink

*39 Store all equipment & utensil covered or inverted

invert plates on prep lines

*43 Heating/ventilation: designed and installed

repair venthood light

*47 Handwashing signage

*10 Clean Sight and Touch

Clean dirty meat slicer in kitchen after use; observed little mold build-up inside ice machine

*21 RFSM - Not On Site

ConsumerHealthRFSMandTemp.Dallascityhall.com

*39 Store all equipment & utensil covered or inverted

Invert or provide covers for plates on prep line (expo)

*42 Dirty nonfood contact surfaces

Clean dirty WIC shelves and gaskets

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

Arrange raw meats and eggs in correct order. Observed raw eggs above food product

*10 Clean Sight and Touch

Clean can opener in kitchen area. Observed food accumilation

*21 RFSM - Not On Site

*31 Individual, disposable towels

Provide disposable, individual towels for all handsinks

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

Observed personal drinks next to food utensils

*36 Cloths in-use for wiping between uses stored

no sanitizer in sanitizer bucket

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

Keep all food product 6 inch off floor. Observed raw chicken and lemons on floor in WIC

*47 Health permit posted

Post food establishment permit