Bucky Moonshine

*02 Cold Hold (41øF/45øF or below)

TCS FOOD ITEMS SHALL BE AT 41'F OR LESS. REPAIR COOLER OR PUT IN WIC OR IN ICE.

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*29 Sanitizing solutions, testing devices

*31 No soap at handsink

*32 Damaged Equipment

SECURE BOTTOM COVER FOR RIC

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

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

*42 Dirty nonfood contact surfaces

CLEAN THE TOP OF DISHWASHER

*10 Clean Sight and Touch

Upper inside panel of ice machine observed with pink slime

*39 Equipment in good repair and proper adjustment.

Replace front cover on bottom of RIC. Replace broken upper inside panel of ice machine

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

Employee beverages observed on prep tables

*45Physical Facilities Floors,Walls,Ceilings

Patch holes in FRP walls where needed

*47 Handwashing signage

Provide hand sink signs

*21 RFSM - Not On Site

*21 RFSM - Not On Site

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

*29 Food thermometers--small diameter probe

Have probe thermometer not infrared thermometer

*42 Dirty nonfood contact surfaces

Clean encrusted grease on/around cooking area

*45Physical Facilities Floors,Walls,Ceilings

Properly seal all holes or gaps along wall

*36 Cloths in-use for wiping between uses stored

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

*42 Dirty nonfood contact surfaces

TOP OF DISHWASHER DIRTY

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

STORE ICE SCOOP IN CLEAN PLACE

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

*32 Damaged Equipment

BROKEN COOLER GASKETS

*29 Sanitizing solutions, testing devices

*45 Floor contruction requirements

FLOOR NEEDS TO BE SMOOTH AND EASILY CLEANABLE

*10 Clean Sight and Touch

DIRTY ICE MACHINE

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

*32 Equipment & Utensils resistant pit,chip, crazing

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

*36 Cloths in-use for wiping between uses stored

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

*42 Dirty nonfood contact surfaces

*47 Handwashing signage

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

*10 Clean Sight and Touch

DIRTY ICE MACHINE

*18 Toxic items labeling-non original container

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

*32 Approved Food Contact Equip.

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

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*45 Floor contruction requirements

*47 Handwashing signage

*10 Clean Sight and Touch

DIRTY ICE MACHINE

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

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

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

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

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

*10 Clean Sight and Touch

*14 When to wash hands before donning new gloves

*29 Cold/hot hold unit thermometer easily viewable

*31 No soap at handsink

*35 Hair Restraints effective

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

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

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

*47 Handwashing signage

*21 RFSM - Not On Site

*20 Grease Trap Tickets

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

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

*31 Handwashing lavatory - used for other purpose

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

*29 Food thermometers provided and accessible

*02 Cold Hold (41øF/45øF or below)

*20 Grease Trap Tickets

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

*32 Damaged Equipment

Spatulas in disrepair. Must be discarded

*47 Conditions of Permit-in use of food equipment

Microwave not commercial

*45 Premises shall be maintained in good repair

Holes on walls. must be sealed

*02 Cold Hold (41øF/45øF or below)

Oyster at 51'F

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

Dented cans on shelves

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

COOLING BULK SOUPS IN WIC

*27 Cooling method, criteria - rapid cooling equipment

REACH IN ON GRILL LINE AT 62 DEGREE F

*28 Date marking commercially prepared RTE/ TCS food

PACKAGED ITEMS IN WALK IN COOLER ARE NOT DATED

*31 Handwashing lavatory - accessible

FRONT HAND SINK BLOCKED

*32 Maintain in Good Repair

INTERIOR OF COOLERS

*33 Service sink or one curbed cleaning facility provided

ESTABLISHMENT IS MISSING A SERVICE/UTILITY SINK FOR WASTE

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

BULK CONTAINERS NOT LABELED

*45 Premises shall be maintained in good repair

CEILING TILE IN PREP AREA ARE FALLING OFF

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

cell phone on chips containers

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

Raw shrimp 48.7F, osyters 49.2F,

*27 Cooling, heating, and holding capacities. Equipment

RIC near fryer not working properly to keep food cool.

*14 When to wash hands before donning new gloves

employees donning gloves without washing hands