Bbbop

*35 Hair Restraints effective

*45 Premises shall be maintained in good repair

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

*43 Clean vent syst:Intake/exhaust air ducts

*45 Drying Mops-air dry

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

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

C. SLAW 46.9 S. CUCUMBERS 43.7, C. CARROTS 46.5

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF

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

FOOD IMPROPERLY STORED ON WIPING CLOTHES

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS IN KITCHEN

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

S. CUCUMBERS48.8

*22 Handlers-Certificate Not On Site

PROVIDE CERTIFICATION FOR ALL STAFF

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALL BY 3 COMP, CLEAN FAN VENT COVER & CLEAN DOORS

*21 RFSM - Not On Site

EXPIRED RFSM

*10 Chlorine sanitizer concentration, minimum temp.

chlorine dish machine observed at 0 ppm maintain between use 50-100 ppm for proper sanitizing of equipment and utensils services immediately

*32 Approved Food Contact Equip.

replace residential equipment with commercial RIF

*42 Dirty nonfood contact surfaces

fan cover inside WIC and white fan in kitchen observed with heavy dust accumulation

*21 RFSM - Not On Site

update food manager certificate and register with the city of dallas. provide the guidance for cleanup bodily fluid with spill kit

*21 RFSM - Not On Site

provide food handler certificate for all employees not food manager maintain on file at location and present upon inspection

*20 Grease Trap Tickets

service grease trap and maintain trip tickets on file at location to present upon inspection

*12 Had a previous illness, diagnosed by a Health Practitioner, within the past 3 months due to Salm

provide employee health policies on files

*34 Outer openings:closing holes, gaps

seal back door properly to prevent entrance of insects and rodents.

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

label all food containers with common name squirt bottles and seasoning shakers

*47 Other Violations

hang mop or store inverted when not in use

*43 Light bulbs, light shields provided

replace light bulbs in the mens restroom

*42 Floors/walls/ceiling/nonfood dirty

clean splash and build up on all walls and equipment

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

*31 Handwashing lavatory - used for other purpose

hand sink is for hand washing only- filling water pitcher

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute

need new weather stripping on back door

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

ice scoop handle touching ice rice scoops handle touching rice

*34 Outer openings:closed,tight-fitting windows

seal back door

*42 Nonfood-contact surfaces material

clean outside of rice cookers, clean splash and bulk containers

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

can not have cloth on the handles of pans squeeze bottles on cloth use cloth to catch grease cups on paper Must be smooth easily cleanable, nonabsorbent, smooth, durable material

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*43 Ventilation hood-prevent grease dripping

clean vent a hood grease dripping

*18 Toxic items storage adjacent to food/utensils

chemical sanitation buckets next to utensils

*36 Cloths in-use for wiping between uses stored

sanitation cloths wipes must be solution when not in use

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

raw chicken over beef

*18 Toxic items labeling-non original container

Must label all spray bottles with the chemicals common name

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

open bag of chips (employees) next to clean utensils

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

soiled apron on top of condiments, toilet paper in the same area

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*42 Dirty nonfood contact surfaces

clean the outside of 5 gallon containers

*45 Lockers to be used to store personal items

personal items (jackets can not be on top of utensils or food items)

*47 Conditions of Permit-in use of food equipment

Need a sign in customer view saying “A copy of our last health inspection is available upon request”.

*36 Cloths in-use for wiping between uses stored

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

Food in WIC not stored properly

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

Sanitizer bucket on floor

*45 Clean facilities as often as necessary.

Holes in wall

*03 Food products not maintained at 135øF or above

chicken 112.8 F keep pans on steam table to hold in heat

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

ice scoop handle touching ice

*43 Light bulbs, light shields provided

in front of house, over coke machine

*26 Consumer Advisory--Disclosure--description criteria

Put proper disclosure on main menu

*47 Conditions of Permit-in use of food equipment

*06 Time as PHC:provide written procedures on site

*02 Cold Hold (41øF/45øF or below)

raw scrambled eggs 57 F

*39 Soda nozzles and ice bin clean to remove soil

*26 Consumer Advisory Disclosure---asterisking

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

teach all when to wash