Baylor Hospital Cafeteria

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not store RTE food on absorbent material (paper towels)

*45 Premises shall be maintained in good repair

Fix hot water handle on hand sink and dish machine leaking on floor.

*21 RFSM - Not On Site

Obtain RFSM with City of Dallas

*39 Cutting surfaces.

Resurface or replace cutting board

*42 Dirty nonfood contact surfaces

Clean outside of ice machine

*45 Premises shall be maintained in good repair

Fix leak at mop sink

*45 Premises shall be maintained in good repair

Seal handsink to wall properly

*10 Clean Sight and Touch

Can opener and holder observed with product accumulation and black mold-like substance

*31 Handwashing lavatory - used for other purpose

Common cloths observed inside hand sink- utilize for handwashing only

*21 RFSM - Not On Site

Renew manager certificate and city registration

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS & FLOORS

*45 Premises shall be maintained in good repair

RESURFACE FLOORS

*20 Grease Trap Tickets

PROVIDE CURRENT GREASE TRAP RECORDS

*32 Can openers-cleanability

REMOVE BUILD-UP ON CAN OPENER

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*34 Outer openings:closing holes, gaps

CLOSE ALL OUTERS OPENINGS

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*14 When to wash hands before donning new gloves

*32 Package integrity

DENTED CAN ON SHELF

*02 Cold Hold (41øF/45øF or below)

MEAT PATTY 46 DEGREE F

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL PRE- PACKAGED PARFAITS IN COOLER

*39 Equipment in good repair and proper adjustment.

RIC IN FRONT AMBIENT TEMP 50 DEGREE F

*10 Clean Sight and Touch

CLEAN INSIDE COOLER IN FRONT

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

MOLDED BLUEBERRIES IN COOLER

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

no date marking on prepared food items

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*02 Cold Hold (41øF/45øF or below)

veggies

*10 Clean Sight and Touch

clean RIC(S)

*14 Wash hands after all other activities

Lack of hand washing after activities

*39 Keep utensils handles upright or protected

*35 Jewelry Prohibition

no jewelery allowed ( watch)

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*02 Cold Hold (41øF/45øF or below)

cucumber 59.9

*32 CIP-Cleanability

clean can open

*03 Food products not maintained at 135øF or above

b. chicken 119F, g .chicken 124.7F

*42 Floors/walls/ceiling/nonfood dirty

clean floors behind equipment and wall by dish washer room

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

no date marking on prepared foods

*43 Light bulbs, light shields provided

provide more lighting under vent hood system

*22 Handlers-Certificate Not On Site

Certify all staff

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains

*19 Hand sink water temperature below 110'F

Maintain hot water at hand sink 110F within 20 seconds

*32 CIP-Cleanability

clean vents on ice machine

*35 Jewelry Prohibition

No Jewelry allowed

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

food improperly stored on floor in WIC

*02 Cold Hold (41øF/45øF or below)

salad 45.1 and s. tomatoes 45.7

*44 Trash can provided for papertowel waste

provide trash can at hand sink

*22 Handlers-Certificate Not On Site

Certify all staff

*42 Floors/walls/ceiling/nonfood dirty

clean and remove dust from ceiling, clean drains, gaskets,& floors (behind equipment )

*43 Clean vent syst:Intake/exhaust air ducts

clean

*02 Cold Hold (41øF/45øF or below)

*47 Handwashing signage

provide hand washing sign in dish room (warning)

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

*19 One Inch Air Gap

provide one inch air gap at drains

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

maintain s. bucket 6 inches off of floor

*43 Light bulbs, light shields provided

clean light shields

*19 One Inch Air Gap

provide one inch air gap

*42 Dirty nonfood contact surfaces

clean gaskets and remove dust from ceiling

*18 Toxic items stored above food/utensils

toxics stored with food and single service items

*20 Grease Trap Tickets

update grease trap

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

expired date marking 10/20/2017

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes

*10 Q.A. PPM - follow manufacturer's direction

sanitizer bucket 100ppm COS

*29 Sanitizing solutions, testing devices

thermal test strips

*31 Individual, disposable towels

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

Employee with wet hands reaching over exposed open top cooler to get paper towels

*47 Handwashing signage

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

*02 Cold Hold (41øF/45øF or below)

Raw egg 44.2 degrees Fahrenheit, raw chicken 44.0 degrees Fahrenheit

*03 Food products not maintained at 135øF or above

Sausage patty 131.0 degrees Fahrenheit, Sausage patty 113.0 degrees Fahrenheit

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

label sugar and flour

*10 Clean Sight and Touch

Clean inside ice machine.

*42 Floors/walls/ceiling/nonfood dirty

Clean ceiling tiles and air vents in prep area.