Brothers Food Mart

*21 RFSM - Not On Site

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

TREAT OR REPLACE ABSORBENT WOOD SHELVING IN DRY STORAGE ROOM.

*43 Light bulbs, light shields provided

*45 Drying Mops-air dry

*21 RFSM - Not On Site

Renew RFSM/certified food manager certificate and register it with the City of Dallas.

*42 Dirty nonfood contact surfaces

Clean encrusted grease on cooking equipment

*45Physical Facilities Floors,Walls,Ceilings

Fix/replace damage ceiling tiles and floor boards

*10 Clean Sight and Touch

MOLD IN WALK IN COOLER

*29 Sanitizing solutions, testing devices

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

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

*43 Clean vent syst:Intake/exhaust air ducts

*47 Handwashing signage

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*29 Mechanical holding unit, thermometer location

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

*43 Clean vent syst:Intake/exhaust air ducts

*03 Food products not maintained at 135øF or above

*43 Clean vent syst:Intake/exhaust air ducts

*03 Food products not maintained at 135øF or above

HOT HOLD MACHINE MISSING SOME HEAT LAMPS FRIED CHICKEN - 125'F (135'F OR ABOVE)

*29 Sanitizing solutions, testing devices

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

*34 Pest Control

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

EGGS NEEDS TO BE STORED ON BOTTOM SHELF

*43 Clean vent syst:Intake/exhaust air ducts

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

chicken temperature in the hot holding unit was 126 and 117 due incorrect heating bulbs in the case ( one side was correct due to the right bulbs )

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer for the deep freezers and Reach refrigerator units.

*22 Handlers-Certificate Not On Site

provide food handler cards for all employees working in the kitchen.

*19 One Inch Air Gap

provide a one inch air gap for the ice machine unit in the back

*43 Light - 50 foot : Food and utensils area

repair the lighting over the three compartment sink.

*34 Outer door: solid,selfclosing,tightfitting

repair the bottom sweep on the back door. ( A new door sweep for the back door.)

*32 Equipment clearance of cleaning space

deep freezer must be on wheels or legs made of metal or plastic. ( unable to clean under on a continues basis. )

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

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

label the seasonings, flour or sugar on the outside of the large container.

*46 Enclosed toilet room w/self closing doors

Restroom door is not self closing. (SECOND WARNING)

*39 Keep utensils handles upright or protected

the ice scoop should be in the ice handle up or in a clean container ( ice scoop sitting on the wood shelf across from the ice machine.)

*22 Handlers-Certificate Not On Site

provide the food handlers card for employees.

*42 Dirty nonfood contact surfaces

clean the shelves

*18 Toxic items labeling-non original container

the chemical bottle is not labeled.

*45 Floor& wall junctures- coved & sealed

remove the tape from the floor cove base material.

*29 Food thermometers provided and accessible

Missing the thermometer in the emergency ice bin ( used to store potato wedges.) The deep freezer needs and thermometer. (SECOND WARNING)

*28 Date marking commercially prepared RTE/ TCS food

provide dates on the grated cheese and burger meat.

*43 Light bulbs, light shields provided

lights burned out above the food prep area/

*03 Food products not maintained at 135øF or above

several items are not at temperature (chicken pieces, wedge fries,). temperature at 131/ 129 degrees for chicken and wedges fries at 130 degrees ( lamps burnt out