Bucks Cabaret at Dallas

*33 Rinsing procedures - 3 compartment sink

SET UP BAR'S THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE. OBSERVED NORTH BAR SINK SET UP IN THE ORDER OF WASH, SANITIZE AND SANITIZE.

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM, SANITIZER IS OUT

*03 Food products not maintained at 135øF or above

MASHED POTATOES 108.9'F,

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*47 OTHER VIOLATIONS

Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

DO NOT STORE ANY ITEM IN BEVERAGE ICE BIN OF BAR, SUCH AS EMPLOYEE'S DRINK.

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

NO DRINKING OR EATING IN FOOD / EQUIPMENT AREA ALLOWED. OBSERVED KITCHEN EMPLOYEE EATING IN DISHWASHING AREA NEAR CLEANED DISHES. ALSO OBSERVED EMPLOYEE DRINKS IN BAR ICE BIN.

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

WING 47'F

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

DO NOT STORE ANY KNIVES IN A GAP BETWEEN COOLERS, TABLES AND WARMER.

*45 Premises shall be maintained in good repair

*36 Cloths in-use for wiping between uses stored

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

*10 Chlorine sanitizer concentration, minimum temp.

*19 One Inch Air Gap

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

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

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

KEEP SLICED LEMONS AND LIMES COVERED FROM ALL BARS.

*35 Hair Restraints effective

ALL KITCHEN EMPLOYEES

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

*02 Cold Hold (41øF/45øF or below)

WINGS 47'F

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN ALL DISH WASHING MACHINES SANITIZER AT 50 PPM, TESTED AT 0 PPM,

*10 Clean Sight and Touch

CAN OPNER

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

*36 Cloths in-use for wiping between uses stored

*40 Reuse of single service articles

*42 Floors/walls/ceiling/nonfood dirty

*45 Premises shall be maintained in good repair

*02 Cold Hold (41øF/45øF or below)

WING 48'F, MANGO JUICE , CHEESE 48'F,

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

PAPER TOWEL AND TOILET PAPERS

*20 Grease Trap Tickets

ALSO MAINTAIN PEST RECORD ON SITE.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. STORE ALL PERSONAL BEVERAGE AWAY FROM FOOD AND EQUIPMENT.

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

*10 Chlorine sanitizer concentration, minimum temp.

ZERO PPM FROM BAR MACHINES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DISHWASHIING MACHINE, DUSTY CEILING AND FANS FROM WALK IN COOLER.

*46 Covered waste receptacle for women's restroom

*21 RFSM - Not On Site

MANAGER STATED HIS CHEF HAS APPOINTMENT THIS FRIDAY AT OUR OFFICE.

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

DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS

*21 RFSM - Not On Site

*47 OTHER VIOLATIONS

EMPLOYEES MUST COVER THEIR MOUTH AND NOSE

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN MACHINE SANITIZER AT 50 PPM

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

OBSERVED EMPLOYEE'S COFFEE ON FOOD PREP. TABLE

*45 Premises shall be maintained in good repair

REPAIR ALL BROKEN FAUCET HANDLES FROM UPSTAIRS BAR

*36 Cloths in-use for wiping between uses stored

OBSERVED SEVERAL WIPING CLOTHES FROM FOOD PREP. AREAS

*21 RFSM - Not On Site

NOT ON SITE / EXPIRED

*10 Clean Sight and Touch

CLEAN ICE MACHINE INTERIOR

*40 Reuse of single service articles

DO NOT USE SAUCE CUP AS FOOD DISPENSER

*22 Handlers-Certificate Not On Site

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS FROM WALK IN COOLERS.

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

DO NOT STORE ANY FOOD EQUIPMENT (KNIVES) IN THE GAP BETWEEN COOLER, WARMER OR WALL.

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*18 Toxic items stored above food/utensils

DO NOT STORE ANY CHEMICAL BUCKET ON TOP PRODUCE SHELF

*18 Toxic items storage adjacent to food/utensils

Cleaners stored over single service

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

Observd bar tender consuming a beverage and then to preparing drinks without washing her hands

*35 Hair Restraints effective

Bar tenders

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

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

Bar tender

*20 Grease Trap Tickets

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

*18 Toxic items storage adjacent to food/utensils

Washing dishes and potatoes in the same set of sinks

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

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*35 Hair Restraints effective

Beard net missing

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Ranch dressing at 50.1 degrees - entrance to the cooks line Pico de gallo at 45.4 degrees - in the cooks corner

*10 Clean Sight and Touch

Inside of the dishwasher in need of cleaning

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

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

*31 Individual, disposable towels

Both down stairs in need of paper towels at the hand sink

*35 Hair Restraints effective

Bead nets

*47 RFSM Certificate - Not Display

*22 Handlers-Certificate Not On Site

*01 Cooling -- total 6 hours, 135-41øF

Chicken whole breast cooling on the counter Once the hot chicken breast were cubed the chicken meat was in the top of the point of usage refrigerator at 63.7 degrees

*36 Cloths in-use for wiping between uses stored

Rags on the apron strings

*31 Individual, disposable towels

Both bottom bars

*46 A ware washing sink not used for hand washing or dumping mop water

*02 Cold Hold (41øF/45øF or below)

Sour cream at 47.7 degrees

*19 One Inch Air Gap

Ice maker

*35 Hair Restraints effective

Beard nets missing

*23 Water, Plumbing, and Waste Water Distribution

no cold water in one of the bars

*10 Equipment and Utensils Cleaning-contamination

clean soda gun nozzle holsters; clean ice machine

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 45 degrees F

*10 Equipment and Utensils Cleaning-contamination

clean ice machine

*34 Pest Control

fruit flies in the food prep area

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

raw turkey stored above raw shrimp in walk in cooler.

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

date mark all phf

*31 Handwashing lavatory - used for other purpose

*42 Dirty nonfood contact surfaces

clean the sides of the fryer

*14 When to wash hands before donning new gloves

observed employee fail to wash hands before donning a pair of new gloves

*19 One Inch Air Gap