Bishop Arts Winery

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

store food 6 inches off the ground

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm

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

clearly date mark tcs food for 7 days only

*31 Individual, disposable towels

no paper towels

*43 Light bulbs, light shields provided

replace non working light bulb on vent a hood

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

provide label for food storage containers

*39 Store equipment & utensils in a clean, dry place

store tongs in dry and sanitized area, not on cart handle

*42 Dirty nonfood contact surfaces

clean freezer

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

observed raw shelled eggs stored above vegetables in ric

*20 Grease Trap Tickets

provide grease trap ticket

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*39 Store all equipment & utensil covered or inverted

observed large pots stored upright and uncovered. store inverted or covered.

*31 Individual, disposable towels

NO AVAILABLE TOWELS AT HAND SINK LOCATED IN KITCHEN. PROVIDE.

*32 Maintain in Good Repair

OBSERVED MISSING BOTTOM PLATE OF REACH IN FREEZER, PROVIDE COVER.

*47 Conditions of Permit-in use of food equipment

PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*21 RFSM - Not On Site

RFSM not on site must be have RSFM during operational hours

*39 Equipment in good repair and proper adjustment.

RI cooler unit at 46 F must be replace repair or adjust to proper food temperatures 40 F or below

*29 Food thermometers provided and accessible

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

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

missing date marking on all food containers must have date marks on all food containers

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

missing body fluids clean up procedures / spill kit

*10 Equipment and Utensils Cleaning-contamination

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

*10 Chlorine sanitizer concentration, minimum temp.

dish washing machine zero chlorine concentration must be have 50 ppm chlorine concentration

*31 No soap at handsink

not soap at hand sink kitchen area must be have soap at hand sink

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

missing writing employee health policies

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be have vent hood clean

*34 Pest control-routine inspections for

missing pest control ticket must be have pest control ticket

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer concentration low at mechanical dishwasher must be adjust to proper concentration 50 ppm Chlorine of sanitizer solution

*22 Handlers-Certificate Not On Site

missing food handler cards on site must be have food handler cards on site

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*21 PIC ensures employees are properly sanitizing equi

PIC need unsure use of sanitizing solutions

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

missing date marking in some food containers must had date marking

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

missing writing employee health policies

*10 Sanitization after Cleaning

sanitizing solutions missing must had sanitizer solutions sanitizer bucket 100 ppm Chlorine 3 c sink sanitizing 50 ppm Chlorine

*10 Equipment and Utensils Cleaning-contamination

equipment dirty inside and outside must be clean and decontaminated properly

*02 Cold Hold (41øF/45øF or below)

PREPARED LASAGNA IN THE REACH IN COOLER: 58.0 F

*20 Grease Trap Tickets

NO CURRENT LIQUID WASTE MANIFESTS ON SITE FOR SERVICE WITHIN THE LAST 90 DAYS

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION

*22 Handlers-Certificate Not On Site

KITCHEN WORKER DID NOT HAVE A CURRENT FOOD HANDLER'S CERTIFICATE

*29 Sanitizing solutions, testing devices

PROVIDE TEST STRIPS FOR THE SANITIZING BUCKETS

*31 Handwashing lavatory - used for other purpose

DISH SINK IN THE KITCHEN BEING USED FOR HAND WASHING AND WASHING SOILED DISHES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE VERY SOILED FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK AND BAR AREA

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENTS IN BOTH RESTROOMS

*45 Premises shall be maintained in good repair

PROVIDE A COVER FOR THE CEILING VENT (WOMEN'S RESTROOM)

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE HAND SINK ONCE IT IS RETURNED

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS (CARROTS)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE IN THE FOOD PREPARATION AREA

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLER AND FREEZER

*35 Hair Restraints effective

FOOD PREPARATION STAFF NOT WEARING HAIR RESTRAINTS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAIN IN THE BAR

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENTS IN THE RESTROOM

*47 Other Violations

SPLASH GUARD NEEDED FOR THE FOUR COMPARTMENT SINK

*21 RFSM - Not On Site