Brew City Kitchen and Cocktails

*14 Gloves single use

observed employee switching task then donning gloves without washing hands. use better glove use practices

*28 Date marking commercially prepared RTE/ TCS food

ensure food in wic have proper date markers

*29 Food thermometers provided and accessible

no thermometer on site

*31 Handwashing lavatory - used for other purpose

handwash station must be stocked and used only for hand washing. H.w was used as a sink for dishes and was unstocked by vegetable wash

*32 Nonfood surfaces-design to be cleaned easily

do not use card board to line shelving on cook/chef line. plastic wrap used to wrap shelving, this is an uncleanable service

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

food must be covered and protected in wic

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

in use utensils must be stored in a manner to not contaminate. ice scoop stored on ice machine and flour scoop handle touching product

*41 Food Labeling - Bulk Food w/ Card or Sign

ensure bulk containers of granular are labeled

*42 Dirty nonfood contact surfaces

shelving and appliances are dirty with food debris/grine. clean non-food contact surfaces

*44 Covering receptacles if not in continuous use

waste receptacles must be lined before waste is placed in

*45 Premises shall be maintained in good repair

fix water leak in wic

*47 Other Violations

hang mop for air dry

*30 Food Establishment Permit

obtain health permit

*46 Enclosed toilet room w/self closing doors

restroom doors must be self closing

*20 Grease Trap Tickets

grease trap must be serviced every 90 days

*02 Cold Hold (41øF/45øF or below)

maintain cold holding at 41 degrees or below (zucchini reading 50)

*10 Clean Sight and Touch

clean ice machine

*43 Light bulbs, light shields provided

missing light bulb under vent hood

*42 Dirty nonfood contact surfaces

clean warmers, RIC, gaskets, equipment

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*40 Handle & dispense of cleaned utensils, single-use

use scooper with a handle

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

store food 6 inches off the ground (chicken in WIC, potatoes in kitchen)

*45 Premises shall be maintained in good repair

repair/ replace celling tiles

*34 Outer openings:closing holes, gaps

gap on back door

*21 RFSM - Not On Site

Provide RFSM from the city of Dallas

*29 Food thermometers provided and accessible

provide thermometers for RIC

*21 RFSM - Not On Site

*38 Thawing. under running water criteria

*39 Store all equipment & utensil covered or inverted

*45 First Aid

*46 Covered waste receptacle for women's restroom

*47 Handwashing signage