Brookdale Lake Highlands

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

Molded bell peppers.

*28 Do not exceed manuf. use by date

Date marks are expired past 7 days.

*34 Pest Control

Flies observed.

*39 Keep utensils handles upright or protected

Keep all handles up out of food.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors behind equipment, WIC shelves, and RIF.

*22 Accredited food handler certificate - 60 days

No food handlers certificate provided on site.

*20 Grease Trap Tickets

Could not provided grease trap ticket on site.

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

Molded banana with flies on it.

*10 Clean Sight and Touch

Dirty microwave on the top.

*21 RFSM - Not On Site

No RFSM registered with the City of Dallas for manager on duty provided on site.

*34 Outer openings:closing holes, gaps

Gap at the back door.

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

Cannot store food on the floor, must be 6 inches off the floor.

*39 Utensils, single serve items 6 inches off - floor

Cannot store single serve utensils on the floor, must be at least 6 inches off the floor.

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark all opened food in original container, discard after 7 days.

*40 Reuse of single service articles

Cannot reuse, single use only.

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

Label bulk containers with common name.

*42 Floors/walls/ceiling/nonfood dirty

Clean RIF and WIC floor.

*31 No soap at handsink

No soap at hand sink.

*31 No soap at handsink

every soap dispenser needs to be replenished

*19 One Inch Air Gap

dishwasher pipe

* 21 RFSM notify 10 days & replacement in 45 days

*39 Soiled linens storage

dirty clothing and linen at entry area with out lid or cover must be keep inside chemical closet to avoid contamination

*18 Medicines labeled and stored properly

first aid kit on top of food packages and food surfaces must be keep out of food preparation areas to avoid chemical contamination

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

water leaks at the 2c sink must be replace or repair to proper condition

*45 Premises shall be maintained in good repair

ceiling with peeling paint material and water leaks must be replace or repair to proper condition

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

*42 cleaning hermetically sealed containers of food or visible soil before opening

food containers in all areas dirty with soils and grease deposits must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

food surfaces dirty with soils, grease accumulations and soils deposits must be clean to avoid cross contamination shelving under prep tables and inside WI cooler unit dirty with mold grease accumu

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment in all areas dirty with soils, mold and grease accumulations must be clean to avoid cross contamination walls dirty with soils and grease accumulations in different areas m

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

dish washing machine zero concentration of sanitizing solutions must be have 50 ppm chlorine concentration at dish washing machine

*45 Premises shall be maintained in good repair

light not working in different areas must be replace or repair to proper condition

*39 Loosely cover cooling foods

bread pudding

* 21 RFSM notify 10 days & replacement in 45 days

register with the City of Dallas. Call 214-670-8083 to set up an appointment. Hours are M-F 8AM-5PM

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*43 Clean vent syst:Intake/exhaust air ducts

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

dented cans inside the dry storage area

*42 Dirty nonfood contact surfaces

dust accumulation inside the walk in cooler

*45 Ceiling easily cleanable and light in color

dust accumulation on the ceiling in the food prep area

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

fish laying out at room temperature to thaw out

*31 Handwashing lavatory - accessible

@ dish pit

*28 Do not exceed manuf. use by date

milk use by 3-29-19

*42 Floors/walls/ceiling/nonfood dirty

keep dishwasher clean

*02 Cold Hold (41øF/45øF or below)

fruit cups 54 F at front Need an ice bath or fridge at serving area

*22 Handlers-Certificate Not On Site

*45 Drying Mops-air dry

*03 Food products not maintained at 135øF or above

chicken tenders at steam table 118-125F use time as a public health control or cook to order

*21 RFSM - Not On Site

need before 4/30 or citation issued to manager on site

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

*47 Health permit posted

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

*19 Hand sink water temperature below 110'F

@ dish hw

*28 Do not exceed manuf. use by date

milk use by 10-28-18 in WIC

*21 RFSM - Not On Site

not registered with the city

*03 Food products not maintained at 135øF or above

burgers for dinner service left out put in fridge sweet potato. In Steam table 120 F keep covered w/ Lid

*31 Individual, disposable towels

*20 Grease Trap Tickets

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

*47 Conditions of Permit-in use of food equipment

*34 Insect control devices-not over food/food prep

move bug light@ front entrance

*40 Store single-service item in original package

*18 Toxic items storage adjacent to food/utensils

*03 Food products not maintained at 135øF or above

food left on top of hothold 120- 130 F veggies, mashed potato

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

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

*21 RFSM - Not On Site

not registered w/ City

*10 Other sanitizer use - manufacturer label direction

Chef had sanitizer bucket prepared with soap and bleach, I instructed to use Quatenary or Bleach only for buckets of wiping cloths

*36 Cloths in-use for wiping between uses stored

Always set wiping cloths in sanitizer bucket between uses

*31 Individual, disposable towels

no hand towels in handsink by dining tabla (steam tables)

*21 RFSM - Not On Site

Person certified was not on the schedule today /// Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times

*42 Dirty nonfood contact surfaces

clean gaskets from reach in freezers by ovens

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*25 HACCP-Method for monitoring & controlling

keep up to date and accurate temperature logs for coolers/freezers

*15 Highly susceptible population--bare hand contact prohibited

*31 Handwashing lavatory - accessible

do not block handsink by dishmachine at any time

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

repair plumbing in washing station

*47 Conditions of Permit-in use of food equipment

have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*32 Nonfood surfaces-design to be cleaned easily

clean coolet gaskets

*29 Cold/hot hold unit thermometer easily viewable

provide thermometers in all coolers and freezers