Burger Island

*14 When to wash hands before donning new gloves

Wash hand before using new gloves

*29 Sanitizing solutions, testing devices

Provide Chlorine test strips

*31 Handwashing lavatory - used for other purpose

Only use hand sink to washing hands

*32 Equipment & Utensils smooth easily cleanable

Remove plastic film and tape on ice machine

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

Keep drinks out of prep area.

*39 Equipment in good repair and proper adjustment.

Replace gaskets on prep cooler. Repair hand sink and soap dispenser. Re-caulk 3-compartment sink.

*42 Dirty nonfood contact surfaces

Clean freezer gaskets, tops of freezers, ice machine vent.

*45 Lockers to be used to store personal items

Keep personal belongings out of prep areas.

*10 Chlorine sanitizer concentration, minimum temp.

Maintain sanitizer (Bleach water) at 50 ppm Cl

*43 Clean vent syst:Intake/exhaust air ducts

Clean vent hood

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

raw eggs over bread

*14 When to wash hands before donning new gloves

you must wash hands before putting on new gloves

*31 Handwashing lavatory - used for other purpose

hand sink used for other purpose make sure it is working properly

*31 Handwashing lavatory - used for other purpose

*32 CIP-Cleanability

Remove aluminum lining

*42 Dirty nonfood contact surfaces

*19 Water & Plumbing in good repair- per code

Leakage in sink

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

Observed raw chicken stored over bread in the walk-in-cooler.

*14 When to wash hands before donning new gloves

Must wash hands before donning gloves.

*31 Handwashing lavatory - used for other purpose

Do not use handwash sink for other purposes.

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

Keep stored ice cream covered between use.

*29 Sanitizing solutions, testing devices

Sanitizer test strips not on site.

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

raw chicken placed above raw beef

*18 Toxic items labeling-non original container

*19 Water & Plumbing in good repair- per code

*45 Lockers to be used to store personal items

*42 Floors/walls/ceiling/nonfood dirty

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHED HIS HANDS IN THREE COMPARTMENT SINK. PLEASE MAKE SURE YOUR EMPLOYEES ARE WASHING HANDS IN HAND SINK ONLY.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE KEEP HER DRINK ON THE SIDE WHILE CUTTING ONION

*20 Grease Trap Tickets

MAINTAIN PEST CONTROL RECORD

*29 Cold/hot hold unit thermometer easily viewable

FREEZER

*21 RFSM - Not On Site

WARNING! YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NO

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY. PLEASE MAKE SURE YOUR EMPLOYEE ARE SANITIZING ALL EQUIPMENT WITH SANITIZER AFTER WASHING IT.

*32 Approved Food Contact Equip.

NO PRODUCTS STORED IN OPENED CAN ALLOWED. STORE ALL FOOD PRODUCTS IN STAINLESS STEEL OR PLASTIC CONTAINER

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

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

DO NOT STORE ANY KNIFE IN THE GAP BETWEEN TWO TABLES

*14 When to wash hands

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN HAND SINK

*22 Handlers-Certificate Not On Site

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

REPLACE MISSING PANEL FROM THREE COMPARTMENT SINK

*02 Cold Hold (41øF/45øF or below)

TURKEY 46'F

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*47 Conditions of Permit-in use of food equipment

*29 Sanitizing solutions, testing devices

*21 RFSM - Not On Site

*35 Hair Restraints effective

*47 Health permit posted

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS OF STAIN FROM KITCHEN AND RESTROOM

*21 RFSM - Not On Site

RENEW YOUR EXPIRED CERTIFICATE

*22 Handlers-Certificate Not On Site

*32 Approved Food Contact Equip.

DO NOT STORE ANY FOOD PRODUCTS ON OPENED CAN

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

REPLACE MISSING PANEL FROM THREE COMPARTMENT SINK

*20 Grease Trap Tickets

*35 Hair Restraints effective

*35 Hair Restraints effective

*22 Handlers-Certificate Not On Site

*34 Outer door: solid,selfclosing,tightfitting

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

*02 Cold Hold (41øF/45øF or below)

cheese 54F

*31 Handwashing lavatory - used for other purpose

*39 Equipment in good repair and proper adjustment.

reach in cooler

*22 Handlers-Certificate Not On Site

*35 Hair Restraints effective

*31 Handwashing lavatory - used for other purpose

*45 Premises shall be maintained in good repair

cooler iced right

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site