Boulevardier

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

*45 Premises shall be maintained in good repair

*35 Hair Restraints effective

*31 No soap at handsink

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

*34 Pest Control

*31 Handwashing lavatory - used for other purpose

*21 RFSM - Not On Site

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

properly store personal drinks

*06 Time as PHC:provide written procedures on site

must use time for food stored out of temperatures

*21 RFSM - Not On Site

no rfsm on site during the inspection

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

do not store food on the floor in wic

*31 Individual, disposable towels

no paper towels at back hand sink

*45 Lockers to be used to store personal items

observed jackets in food prep area

*42 Dirty nonfood contact surfaces

clean blue fan covers

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

observed in use containers in dry bulk

*18 Toxic items labeling-non original container

label all chemical spray bottles/dish area

*02 Cold Hold (41øF/45øF or below)

LENTIL OBSERVED AT 55.1f, PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.

*14 Gloves single use

FOOD HANDLERS WERE ONLY USING ONE GLOVE, WEAR GLOVES ON BOTH HANDS.

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

OBSERVED FOOD HANDLER USE HAND WITH NO GLOVE TOUCH FOOD. WEAR TWO GLOVES.

*32 Equipment & Utensils resistant pit,chip, crazing

REPLACE DAMAGED THERMOMETERS, REMOVE FOIL AS LINE ON STORAGE SHELVES.

*34 Controlling pests. Eliminating harborage conditions

FOOD DEBRIS BUILD UP ON DRAIN AND FLOORS, CLEAN.

*36 Cloths in-use for wiping between uses stored

PLACE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.

*39 Store clean utensils in a self-draining position

STORE ICE BUCKETS INVERTED TO LET DRAIN.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS, CEILING AND FANS OF WALK IN COOLER.

*45 Premises shall be maintained in good repair

REPAIR FALLING COVE BASE AND DAMAGED CORNER BEAD.

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

PROVIDE WASTE WATER PIPE FOR ICE CONTAINER LOCATED AT DRINK STATION.

*47 Other Violations

LABEL 3 COMP SINK, WASH/RINSE/SANITIZER.

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

RAW MEATS STORED ABOVE RTE FOODS

*43 Light - 50 foot : Food and utensils area

PROVIDE IN DRINKS STATION AREA

*28 Date marking commercially prepared RTE/ TCS food

OBSERVED FOOD ITEMS PAST USE BY DATE

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM SHELVES

*31 No soap at handsink

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

*42 Dirty nonfood contact surfaces

CLEAN FAN COVER AND DOOR GASKETS

*45 Floor contruction requirements

REPAIR FLOORS

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

*45Physical Facilities Floors,Walls,Ceilings

floors with rough surfaces and cracks inside kitchen area must be have smooth surfaces and easy to clean, use as public health control to avoid contamination

*39 Equipment in good repair and proper adjustment.

shelving and racks rust and oxidize inside RI cooler units must be replace or repair to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind fryers and cooking equipment dirty with grease spills and soils accumulations must be clean to avoid contamination ceiling dirty with grease and soils accumulations must be clean to

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

PIC must be remove and discharge food containers with out day or date labeling

*45 Ceiling easily cleanable and light in color

ceiling tiles at kitchen area dirty with soils and grease accumulations must be clean to avoid cross contamination

*19 Water & Plumbing in good repair- per code

hand sink detach from wall at back stock area must be repair to proper condition

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

waste water drainage receptacles dirty with food debris at bar area must be clean to avoid contamination

*10 Equipment and Utensils Cleaning-contamination

bar cooler units with stagnant water and food debris contamination must be clean and sanitize all contamination when observed during operational hours

*29 Food thermometers provided and accessible

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

*37 Food shall be protected from cross contamination by protecting food containers that are received

food containers inside WI cooler not covered with lids or plastic covers all food containers must be have lids or covered to avoid food contamination

*02 Cold Hold (41øF/45øF or below)

meat 47 F , sauce 50 F , pork 50 F

*43 Ventilation hood-prevent grease dripping

soils residues and grease accumulations at vent hood filters must be clean to avoid grease accumulations and food contamination use as public hazard control

*06 Discard TCS if date marked exceeds temp & time

PIC must be dispose all food containers with expired dates that exceeds temperature and time combination

*27 Cooling, heating, and holding capacities. Equipment

RI cooler unit at prep area not holding food temperature must be have proper capacity of cold food temperatures at 40 F use as public health control

*39 Equipment in good repair and proper adjustment.

shelving racks inside WI cooler units rust and oxidize must be repair or replace to avoid food contamination

*10 Clean Sight and Touch

REMOVE EXCESS WATER FROM THE REACH IN COOLERS IN THE KITCHEN

*29 Sanitizing solutions, testing devices

PROVIDE (Q.A) TEST STRIPS FOR THE ESTABLISHMENT

*31 No soap at handsink

PROVIDE SOAP FOR THE BACK HAND SINK

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN

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

LARGE COOKED FOOD (POT) RESTING ON THE FLOOR (IN KITCHEN)

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

UNLABELED FOOD INGREDIENT (SEASONING) CONTAINERS UNLABELED CONTAINER OF PANKO BREADING MIX

*42 Dirty nonfood contact surfaces

CLEAN FLOOR DRAINS IN THE BAR AREA

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

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

EMPLOYEES HANDLING PERSONAL CELL PHONES IN THE KITCHEN

*02 Cold Hold (41øF/45øF or below)

RAW EGG SITTING OUT ON THE COUNTER ( TEMPERATURE WAS: 59.6 F)

*15 Contact RTE Products w/ Bare Hands

OBSERVED A LINE COOK HANDLING READY TO EAT FOOD WITH BARE HANDS IN THE KITCHEN

*18 Toxic items labeling-non original container

SEVERAL UNLABELED CHEMICAL SPRAY BOTTLES IN THE KITCHEN

*29 Cold/hot hold unit thermometer easily viewable

A COUPLE OF REACH IN COOLERS DO NOT HAVE THERMOMETERS INSIDE THEM TO MONITOR INTERNAL AMBIENT TEMPERATURES

*31 No soap at handsink

BACK HAND SINK NOT LOADED WITH SOAP FRONT HAND SINK IN THE KITCHEN (SOAP IS NOT COMING OUT OF THE DISPENSER)

*35 Hair Restraints effective

FOOD LINE WORKERS NOT WEARING HAIR RESTRAINTS

*36 Cloths in-use for wiping between uses stored

SEVERAL WET WIPING CLOTHS NOT BEING STORED IN A SANITIZING BUCKET IN BETWEEN USES

*42 Dirty nonfood contact surfaces

CLEAN ALL DOOR GASKETS ON THE REACH IN COOLER UNITS

*46 Physical Facilities Premises

FECAL REMNANTS ON THE UNDERSIDE OF THE TOILET SEAT (WOMEN'S RESTROOM)

*47 Handwashing signage

HAND WASH SIGNS NEEDED FOR ALL HAND SINKS IN THE KITCHEN

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE KITCHEN (FOOD PREP AREA)

*10 Clean Sight and Touch

EXCESS MOISTURE IN THE BOTTOM OF THE REACH IN COOLER (KITCHEN)

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE