Big Mama T Restaurant

*02 Cold Hold (41øF/45øF or below)

RAW EGGS 62.2*F, RANCH 62*F, RICE 58.4*F

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

REMOVE ALL EXPIRED FOODS

*03 Food products not maintained at 135øF or above

COOKED 84.2*F STORED AT ROOM TEMP

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*38 Thawing. under running water criteria

RAW FISH THAWING UNDER DRIPPING WATER

*21 RFSM - Not On Site

*40 Reuse of single service articles

OBSERVED FRY BAGS REUSED TO SEPARATE HAMBURGER PATTIES

*10 Clean Sight and Touch

CLEAN ALL

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

STORING IN OPEN CAN

*32 Approved Food Contact Equip.

PAPER BAG STORED UNDER EQUIPMENT

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*30 Food Establishment Permit

MUST APPLY WITHIN 48HRS DUE TO CHANGE OF OWNERSHIP

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

PROVIDE ON BODILY FLUID CLEAN UP

*10 Clean Sight and Touch

CLEAN ALL

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

COVER ALL FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

TOMATOES 48*F

*45 Ceiling easily cleanable and light in color

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

*40 Store single-service item in original package

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY : OBSERVED GREASE BUILD UP AT FRYER AND GRILL AREA

*02 Untreated shell eggs need to be at 45§F or <

RAW EGGS STORED ON PREP TABLE AND AT FRONT COUNTER

*21 RFSM - Not On Site

*45 Unnecessary articles prohibited

REMOVE ALL

*32 Approved Food Contact Equip.

REMOVE CARDBOARD AND EGG CRATE LINING

*34 Outer openings:closing holes, gaps

SEAL ALL HOLE AND GAPS

*40 Reuse of single service articles

OBSERVED REUSE OF EGG CRATE AND RED PEPPER CONTAINERS

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW EGGS STORED NEXT TO RTE FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES:52.7 F

*03 Food products not maintained at 135øF or above

COOKED CHILI AT 105.6 F MUST BE HELD AT 135.0 F OR ABOVE

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE REMOVE WATER FROM THE BOTTOM OF THE REACH IN COOLER

*19 Water & Plumbing in good repair- per code

SEVERE LEAK UNDER THE PREP SINK IN THE KITCHEN

*28 Date marking commercially prepared of RTE/PHF

COOKED RICE NOT DATE MARKED

*34 Insect control:prevent dead insects from food

FLIES PRESENT

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

FROZEN CHICKEN IMPROPERLY THAWING

*42 Dirty nonfood contact surfaces

CLEAN THE UPPER GASKETS OF THE REACH IN COOLER

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*47 Handwashing signage

HAND WASH SIGN NEEDED FOR HAND SINK

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE REGISTER WITH THE CITY OF DALLAS BY 11/ 11/ 2016

*42 Dirty nonfood contact surfaces

CLEAN THE UPPER GASKETS OF ALL REACH IN REFRIGERATORS

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE CLEAN THE BOTTOM OF THE BACK REACH IN REFRIGERATOR

*43 Light bulbs, light shields provided

REPLACE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD IN THE FOOD PREPARATION AREA

*19 Water & Plumbing in good repair- per code

SEVERE LEAK UNDER THE PREP SINK IN THE FOOD PREPARATION AREA

*18 Toxic items labeling-non original container

UNLABLED CHEMICAL SPRAY BOTTLE