Big Guy's Chicken and Rice

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

*32 Equipment & Utensils resistant pit,chip, crazing

DISCARD ANY DAMAGED/BROKEN UTENSILS

*36 Cloths in-use for wiping between uses stored

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

COVER ANY OPEN FOOD ITEMS

*18 Toxic items labeling-non original container

LABEL ALL SPRAY BOTTLES

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

OBTAIN CHLORINE SANITIZER TEST STRIPS

*34 Outer door: solid,selfclosing,tightfitting

REPLACE BACK DOOR SWEEP

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

Repair leak at hand sink by front counter

*41 Food Label - Bulk food w/ manufatuter labeling

Provide common name labels for all product containers > squirt bottles

*32 Damaged Equipment

Replace torn gaskets of RIc units and where needed. Remove card board shelf liner from bottom shelf of dry storage racks

*21 RFSM - Not On Site

Register all food manager Certificates with the city of Dallas and post in public view

*18 Toxic items labeling-non original container

Label chemical squirt bottles with common name label

*47 Other Violations

Hang or store mop inverted when not in use

*31 Handwashing lavatory - accessible

*32 Damaged Equipment

*34 Outer openings:closing holes, gaps

*36 Cloths in-use for wiping between uses stored

*36 Cloths in-use for wiping between uses stored

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*21 RFSM - Not On Site

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

*32 Approved Food Contact Equip.

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

*38 Thawing. under running water criteria

*29 Food thermometers provided and accessible

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

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

*37 Food shall be protected from contamination by storing the food in a clean, dry location

*39 No equipment & utensil under contamination sources

*18 Toxic items labeling-non original container

*29 Thermometer shall be easily readable

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

*38 Thawing. under running water criteria

*29 Food thermometers provided and accessible

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

*21 RFSM - Not On Site

*35 Hair Restraints effective

employee in kitchen without hair nets

*36 Cloths in-use for wiping between uses stored

wiping cloth stored on prep tables

*18 Toxic items stored above food/utensils

spray bottles with toxic stored on hand wash

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

*45 Premises shall be maintained in good repair

gap between hand wash and wall must be sealed

*47 RFSM Certificate - Not Display

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

oil stored on floor

*31 Handwashing lavatory - accessible

*14 When to wash hands before donning new gloves

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

HOT HOLDING UNIT WITH COVER

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

*01 Cooling -- within 2 hours, 135-70øF

*20 Grease Trap Tickets

*32 Equipment & Utensils resistant pit,chip, crazing

*21 Demonstrateion of knowledge by PIC

*20 Grease Trap Tickets

*18 Toxic items labeling-non original container

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

*14 When to wash hands before donning new gloves

*19 Backflow prevention device - air gap

*02 Cold Hold (41øF/45øF or below)

*10 Equipment and Utensils Sanitization

*22 Handlers-Certificate Not On Site