Beyond the Box Catering

*19 Water & Plumbing in good repair- per code

Replace damaged/leaking pipe at hand sink by cook line

*10 Clean Sight and Touch

Clean can opener of built-up debris

*32 Damaged Equipment

Replace damaged plastic flaps in main walk-in cooler

*42 Dirty nonfood contact surfaces

Clean wire racks in main walk-in cooler

*28 Date marking commercially prepared RTE/ TCS food

Date mark commercially made products once open if kept for more than 24 hrs

*42 Dirty nonfood contact surfaces

Clean the racks in the walk-in cooler of main kitchen

*44 Refuse/recyclables to be stored in proper contain.

Ensure that garbage is placed in waste receptacles

*47 Other Violations

Register certified food manager certificate(s) with City of Dallas

*34 Pest control-routine inspections for

Observed gnats at the hand sink/bucket

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

Label bulk ingredient bins with common name

*18 Toxic items labeling-non original container

Label chemical spray bottles

*40 Store single-service item in original package

Invert single service items when in storage, to-go area

*39 Cutting surfaces.

Replace worn cutting boards-observed not in good repair (throughout)

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

Employee drink cups must be stored in a designated location in all food prep areas.

*45 Premises shall be maintained in good repair

Check refrigeration units-condensation

*42 Dirty nonfood contact surfaces

clean to remove encrusted build up/grill (sandwich area)

*32 Approved Food Contact Equip.

Do not reuse single use containers

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

Date marking required for ready-to-eat foods (walk-in coolers) observed food not date marked

*47 OTHER VIOLATIONS

Provide strips to check the concentration of vegetable wash

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

Protect food by closing bulk containers after use (several containers/open).

*43 Light bulbs, light shields provided

Replace blown out light bulbs underneath vent-a-hood

*31 Individual, disposable towels

No paper towels observed at hand sinks

*24 Food Labeling- with common name of the food

missing labels on food containers in all areas must be have labels on food containers in all areas

*10 Equipment and Utensils Cleaning-contamination

freezer units dirty with food debris, soils accumulations and grease must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

wall by water heater broken must be replace or repair to proper condition

*39 Cooking equipment free of encrusted grease

fryers with encrusted grease and soils accumulations must be clean to avoid cross contamination cooking equipment must be clean from encrusted grease including grease pan collectors under equipmen

*29 Sanitizing solutions, testing devices

using wrong sanitizing chemical as sanitizing solution must be prepared water with correct solution at 3c sink and sanitizer buckets 50 ppm Chlorine concentration at 3c sink 100 ppm chlorine conc

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with debris, soils and grease deposits must be clean to avoid contamination lights shields dirty with dead pest and dust must be clean to avoid cross contamination

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

sanitizer buckets at 50 ppm PIC must be ensure sanitizer buckets concentrations are at 200-400 ppm Quat concentration

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

two hand sinks one at back area and one at front area detach from walls all hand sinks must be repair or detach properly to walls to avoid gaps and pest harboring

*42 Floors/walls/ceiling/nonfood dirty

stock room floors under shelving and on walls with spills and food debris must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving under prep preparation table rust and oxidize must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

bakery table dirty with oil and soils accumulations must be clean to avoid cross contamination cooler units dirty inside with stagnant water and food debris must be clean to avoid cross contamin

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

food containers with out covers or lids inside WI cooler unit must be cover or have lids to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils and grease accumulations must be clean to avoid contamination

*31 Individual, disposable towels

missing towels on hand sinks must be have individual towels to avoid cross contamination by employees

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

missing employee health policies and procedures

*43 Clean vent syst:Intake/exhaust air ducts

cover fan vents dirty with dust and soils accumulations must be clean to avoid cross contamination

*28 Do not exceed manuf. use by date

expired food containers inside cooler units must be discard after dates or day expired to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling and light shields inside dry food storage area dirty with soils and dead pest inside shields light shields must be clean in all areas where contamination is observed ceiling in all areas m

*39 Equipment in good repair and proper adjustment.

RI cooler unit broken door must be repair or replace to proper condition shelving inside some cooler units with rust and oxidize must be replace or repair to proper condition cooking grill top c

*43 Ventilation systems:no public health hazard

PIC must be ensure vent hood is clean properly must not created public hazard or unlawful discharge

*46 Covered waste receptacle for women's restroom

missing covered for waste receptacles in general restrooms areas both #1 and #2 must be have waste receptacle covers fro women's

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

toilet water handler broken at general restroom area #2 must be repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with soils, spills and food debris must be clean to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

fruit 54'f, straw berry58'f

*15 Contact RTE Products w/ Bare Hands

observed employee making desert with barehand

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket store next to food and utensil

*10 Clean Sight and Touch

observed mold in ice machine

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

all foods in wic, cheese, tuna

*31 Individual, disposable towels

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

eating while prep for food

*34 Pest Control

observed flies in prep area

*42 Nonfood-contact surfaces material

no towel allow under the cutting board

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

salad, produce

*14 When to wash hands before donning new gloves

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

observed dirty towel on the cutting board

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

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

all foods in wic

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Seals to reach in cooler soiled.

*02 Cold Hold (41øF/45øF or below)

Cut Melon 57.2°F Tortillas 54.6°F Chopped Garlic 47.2°F Butter 54.6°F

*39 Equipment in good repair and proper adjustment.

Panels missing on two reach in coolers. Panels partially repaired with tape.

*43 Clean vent syst:Intake/exhaust air ducts

Dirty vents for intake for Air conditioning system.

*47 Conditions of Permit-in use of food equipment

Please provide a sign or placard to notify customers that latest health inspection report is available upon request.

*18 Toxic items stored above food/utensils

Stainless steel cleaner stored on shelf over utensils in warehouse storage area.

*37 Food, utensils & equip under other sources

Utensils, cookware, glassware, plates, etc. stored in open warehouse facility. Please keep all food related items covered and protected.

*29 Cold/hot hold unit thermometer easily viewable

Thermometer missing from deli reach in cooler.

*10 Clean Sight and Touch

Deflector of ice maker shows buildup of biofilms on surface.

*45Floor, wall, ceiling - Exposed material

Wiring, conduit, etc. exposed in primary food storage walk in cooler.

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

Deli meats and other items stored throughout facility lacked date marking.

*31 Individual, disposable towels

Towel dispenser missing from production area hand wash sink. Nearby hand wash sink missing paper towels (Corrected).

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

Employee observed handling sliced ready to eat tomatoes with bare hands.

*43 Light bulbs, light shields provided

Light bulb not functioning under vent hood in production area of kitchen.

*42 Dirty nonfood contact surfaces

Seals to reach in cooler dirty at cold prep room.

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

Sanitizer buckets tested at less than 100ppm and 100ppm in production area of kitchen. Advise auditing sanitizer buckets periodically. Quaternary Ammonium (Quat, SaniQuat) losses its effectiveness o

*39 Store equipment & utensils - avoid contamination

Utensils and dish ware stored in warehouse facility.

*44 Trash can provided for papertowel waste

*43 Light bulbs, light shields provided

*10 Clean Sight and Touch

CLEAN ICE GUARD

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

RAW CHICKEN OVER RAW BACON

*39 Keep utensils handles upright or protected

inside ice machine

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET ADJACENT TO COOKING EQUIPMENT

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

MOLDED POACHED PEARS, MOLDED CHEESE COS

*32 Package integrity

DENTED CANS ON SEAMS

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

ITEMS IN RIC

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