Baymont Inn & Suites

*10 Sanitization after Cleaning

*20 Grease Trap Tickets

*36 Cloths in-use for wiping between uses stored

*47 OTHER VIOLATIONS

MAINTAIN PEST RECORD ON SITE.

*18 Toxic items labeling-non original container

SPRAY BOTTLE

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*22 Accredited food handler certificate - 60 days

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS

*31 Individual, disposable towels

KITCHEN HAND SINK.

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

DATE FOOD WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAY, SAUSAGE.

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITHOUT SANITIZER.

*45 Premises shall be maintained in good repair

REPAIR TOILET SEAT FROM MEN'S ROOM

*43 Light - 20 foot : Washing, utensil, toilet

SMALL ROOM IN KICHEN

*39 Keep utensils handles upright or protected

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING EQUIPMENT WITH DETERGENT ONLY.

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

PROVIDE LABEL TO PAN CAKE MIX CONTAINER.

*45 Premises shall be maintained in good repair

REPAIR HOT WATER FAUCET FROM COMPARTMENT SINK.

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

*47 Other Violations

MOVE CHOCKING POSTER TO DINNING AREA. SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place c

*02 Cold Hold (41øF/45øF or below)

MILK 52'F

*20 Grease Trap Tickets

MOST CURRENT RECORD ON SITE IS JULY LAST YEAR

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*21 RFSM - Not On Site

NOT ON SITE

*10 Sanitization after Cleaning

MAKE SURE EMPLOYEE ARE USING SANITIZER TO SANITIZE ALL FOOD EQUIPMENT AFTER USE. EMPLOYEE ONLY USE DETERGENT TO WASH FOOD EQUIPMENT

*03 Food products not maintained at 135øF or above

SCRAMBLED EGG 110'F

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*46 Covered waste receptacle for women's restroom

*31 Handwashing lavatory - used for other purpose

DO NOT PUT ANY ITEM IN HAND SINK

*11 Food not re-served after being served or sold to consumer

Re usage of cream cheese

*21 RFSM - Not On Site

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

*43 Light - 10 foot : Walk-in, Dry storage

Grease trap room

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

*40 Single use articel wrapped or dispensed

Single service utensils dispensed with the eating portion sticking ip

*03 Food products not maintained at 135øF or above

Cream gray held at 111.7 degrees

*21 RFSM - Not On Site

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

Single service dispensed with the eating portion exposed to customers hands

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

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - accessible

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

Cream cheese spread was at 54.1 degrees When reused written procedures need to be present

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*21 RFSM - Not On Site

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

*32 Equipment and Utensils Durability and Strength

Non National Sanitation Foundation equipment or equivalent equipment - ie home style crock pot, home style hot hold units

*35 Hair Restraints effective

*31 No soap at handsink

*21 PIC ensures food handlers properly trained

all employees that deal directly with food preparation needs to obtain a valid food handler card by next inspection(six months)