Bbbop Seoul Kitchen

*06 Discard TCS if date marked exceeds temp & time

TOFU OBSERVED NOT TIME STAMPED

*15 Bare hands contact with ready-to-eat foods

OBSERVED STAFF USING BARE HANDS TO CUT LETTUCE / USE SECOND BARRIER

*31 Handwashing lavatory - used for other purpose

OBSERVED UTENSILS INSIDE OF HAND SINK

*32 Equipment and Utensils Durability and Strength

DO NOT REUSE SINGLE USE CONTAINERS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS ( UNDERNEATH/ AROUND EQUIPMENT )

*45 Premises shall be maintained in good repair

FLOOR OBSERVED IN COOK AREA NOT IN GOOD REPAIR CLEAN AND ORGANIZE THE BAR AREA - REDUCE CLUTTER

*21 RFSM - Not On Site

no rfsm on site

*42 Floors/walls/ceiling/nonfood dirty

heavy grease build up on floor

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

do not store in use container (bulk) ingredient

*32 Equipment and Utensils Durability and Strength

provide commercial grade containers

*10 Clean Sight and Touch

OBSERVED GRIME BUILD UP ON ICE SHOOT OF COKE MACHINE, CLEAN AND SANITIZE

*34 Controlling pests. Eliminating harborage conditions

OBSERVED POOLING OF WATER, REMOVE HARBORING CONDITIONS.

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

STORE SANITIZER BUCKETS AWAY NOT ABOVE FOOD CONTACT SURFACES.

*20 Grease Trap Tickets

MISSING JUNE GREASE TRAP TICKETS, HAVE ON SITE.

*38 Thawing. under running water criteria - < 4 hours

OBSERVED THAWING IN STILL WATER, THAW UNDER RUNNING WATER.

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

SPATULA STORED IN STILL WATER, STORE IN RUNNING WATER OR IN WATER THAT IS 135F+ OR ON CLEAN SURFACES.

*42 Dirty nonfood contact surfaces

CLEAN GRIME BUILD UP ON WIRE SHELVES, CLEAN UNDERNEATH EQUIPMENT.

*43 Clean vent syst:Intake/exhaust air ducts

DUST BUILD UP/RUST ON INTAKE VENTS. CLEAN

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATE MARKING

*19 One Inch Air Gap

PROVIDE AT DISH MACHINE

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*39 Store equipment & utensils - avoid contamination

DETERGENT STORED ABOVE CLEAN DISHES

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

PERSONAL DRINK STORED IN PREP AREA

*42 Dirty nonfood contact surfaces

CLEAN WIC DOOR GASKETS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

*31 Handwashing lavatory - used for other purpose

OBSERVED EMPLOYEE DUMPING IN HAND SINK

*21 RFSM - Not On Site

REGISTER CFM WITH CITY OF DALLAS

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOOD WITH BARE HANDS

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

OBSERVED UTENSIL STORED IN STANDING WATER

*47 Handwashing signage

PROVIDE FOR BAR

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

OBSERVED BOWL STORED IN FOOD ITEM

*21 RFSM - Not On Site

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

LACK OF HAND WASHING

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

PERSONAL DRINKS STORED IN PREP AREA

*03 Food products not maintained at 135øF or above

FRIED CHICKEN 109*F,107*F STORED ON ROLLING RACK, EGG ROLLS 80*F IN HHU

*43 Light - 50 foot : Food and utensils area

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

FAILURE TO PROVIDE ACCURATE TIME ON TCS FOOD ITEMS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED IN PREP AREA

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

water heaters on and off during operational hours must be replace or repair water heater to maintain proper temperature 110 F at hand sinks 3c sink 120 F or more

*10 Clean Sight and Touch

al cooler units dirty inside and outside with food debris, grease and stagnant water must be clean to avoid contamination

*43 Ventilation,mechanical

equipment outside vent hood must be inside vent hood area to avoid grease and soils contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with food debris and soils residues must be clean when observed during operational hours

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

missing body fluids clean up procedures / spill kit

*39 Equipment in good repair and proper adjustment.

gaskets on cooler units broken must be replace or repair to proper condition

*39 Cooking equipment free of encrusted grease

fryers and griddle equipment encrusted with solis residues and food debris must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

prep tables with food debris and soil accumulations PIC must be ensure food surfaces must be clean when contamination occurs during operational hours

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

missing date marking on food items and squeeze bottles inside all cooler units must be date mark all food containers use as public health control

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

equipment dirty inside and outside on all areas must be clean and sanitize when contamination is observed during operational hours use as public health control

*24 Food Labeling- with common name of the food

missing food labeling on some food containers must be label all food containers on all areas

*34 Devices to stun/electrocute flying insects

missing stun lights must be have pest stun devices to prevent pest harboring

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

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

label bulk ingredient containers

*12 A food employee or conditional employee shall report to PIC the information as specified under (

*34 Outer openings:closing holes, gaps

*29 Sanitizing solutions, testing devices

provide qua test strips

*42 Dirty nonfood contact surfaces

*40 Reuse of single service articles

*33 Rinsing procedures - 3 compartment sink

staff must set up 3 com sink correctly

*01 Cooling -- total 6 hours, 135-41øF

cooled improper cocked chicken

*47 Other Violations

*43 Light bulbs, light shields provided

*05 Rapidly reheat 165øF for hot holding

must reheat cooked food

*10 Clean Sight and Touch

detail clean shelves inside of wic dressing cooler, cole slaw, bar are

*45 Premises shall be maintained in good repair

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

*43 Light - 50 foot : Food and utensils area

*03 Food products not maintained at 135øF or above

Some type of meat at 94 degrees

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

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

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

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

PERSONAL EMPLOYEE DRINKS RESTING ON THE REACH IN COOLER (IN THE KITCHEN)

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

PERSONAL CELL PHONE RESTING ON THE REACH IN COOLER ( KITCHEN)

*42 Floors/walls/ceiling/nonfood dirty

SOILED FLOOR DRAINS THROUGHOUT THE ESTABLISHMENT

*47 Handwashing signage

PROVIDE HAND WASH ONLY SIGNS FOR HAND SINKS