Buy & Ride Food Store

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

store food 6 inches off the floor

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, clean pipes under 3 com sink

*34 Outer openings:closing holes, gaps

provide gap at doors

*31 Individual, disposable towels

provide paper towels

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*19 Water & Plumbing in good repair- per code

repair faucet on mop sink fix leaks under hand sink

*32 Damaged Equipment

gaskets around walk in cooler doors

*10 Clean Sight and Touch

clean ice machine

*22 Accredited food handler certificate - 60 days

provide food handler cards

* 21 RFSM notify 10 days & replacement in 45 days

provide food manager

*42 Dirty nonfood contact surfaces

clean freezer, cappuchino machine, coolers, shelves, gaskets

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

store milk 6 inches off the floor in wic

*46 Physical Facilities Premises

clean restroom

*45 Premises shall be maintained in good repair

repair damaged floor tiles

*39 Equipment-doors, seal hinges adjusted/intact

repair or replace broken gaskets

*31 Individual, disposable towels

provide paper towels

*22 Accredited food handler certificate - 60 days

provide food handler cards

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

provide

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*36 Cloths in-use for wiping between uses stored

store wet wiping cloth in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves, freezer

*18 Toxic items stored above food/utensils

purell sanitizer bottle sit on beer

*47 Handwashing signage

provide

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

provide written procedures about vomiting/diarrhea event

*46 Covered waste receptacle for women's restroom

provide

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

remove all expired food from shelves

*31 Individual, disposable towels

paper towels at hand sink

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

clean dumpster area-harborage area

*22 Accredited food handler certificate - 60 days

provide food handler cards

*39 Equipment-doors, seal hinges adjusted/intact

repair broken gaskets around cooler doors

*20 Grease Trap Tickets

grease trap ticket

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired milk 8/13/2020

*29 Mechanical holding unit, thermometer location

provide thermometer

*42 Dirty nonfood contact surfaces

clean shelves, coolers

*21 RFSM - Not On Site

manager not on site

*22 Washing hands only at a designated hand sink

observed employee washed hands at 3 com sink

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

clearly date mark TCS food for 7 days only

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

observed employee eating at prep area

*03 Food products not maintained at 135øF or above

hot sandwiches 127.8 degrees f

*02 Untreated shell eggs need to be at 45§F or <

untreated eggs 71 degrees f

*10 A chemical sanitizer used: contact times criteria

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

*43 Clean vent syst:Intake/exhaust air ducts

*22 Handlers-Certificate Not On Site

*10 A chemical sanitizer used: contact times criteria

*36 Cloths in-use for wiping between uses stored

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

*31 No soap at handsink

*29 Sanitizing solutions, testing devices

*38 Thawing. under running water criteria

*43 Clean vent syst:Intake/exhaust air ducts

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

EGGS STORED AT ROOM TEMPERATURE

*29 Sanitizing solutions, testing devices

missing sanitizer bucket solution missing 3 compartment sink sanitizer solution

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

need repair water leaks inside kitchen

*10 Sanitization after Cleaning

need sanitize after cleaning

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

repair water leak hand sink

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

not hot water hand sink

*45 Clean facilities as often as necessary.

need clean facilities as often is necessary restroom need to be clean properly

*20 Grease Trap Tickets

missing grease trap ticket

*29 Food thermometers provided and accessible

missing thermometers inside RI cooler kitchen units

*22 Handlers-Certificate Not On Site

missing food handler cards

*47 RFSM Certificate - Not Display

need RFSM during operational hours

*31 Individual, disposable towels

towel dispenser not working

*10 Sanitization after Cleaning

not sanitizer solution available

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*20 Grease Trap Tickets

missing grease trap ticket

*21 RFSM - Not On Site

missing RFSM certificate

*22 Handlers-Certificate Not On Site

missing food handler cards

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

not hot water in hand sink

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

food containers inside RI cooler units not date marking

*29 Food thermometers provided and accessible

missing thermometers inside cooler units

*32 Nonfood surfaces-design to be cleaned easily

soda dispenser and coffee collectors dirty

*34 Controlling pests. Eliminating harborage conditions

pest activity observed

*45 Clean facilities as often as necessary.

clean facilities during operational hours (WI floors dirty)

*46 Toilet rooms, convenience and accessibility

clean restrooms during operational hours

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

eggs need to be in lower shelf

*47 RFSM Certificate - Not Display

missing food manager certification with the city of dallas

*31 Individual, disposable towels

missing individual towels dispenser

*34 Pest control-routine inspections for

need current pest control ticket

*47 RFSM Certificate - Not Display

need a RFSM in operational hours

*29 Food thermometers provided and accessible

need working thermometers

*22 Handlers-Certificate Not On Site

missing food handler cards

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

*19 No Hot Water / Water heater 50 gallon min.

hot and cold water in hand sink compartment don't work

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

dent cans and expired dates

*10 Chlorine sanitizer concentration, minimum temp.

chlorine solution 50 ppm for 3 compartment sink 100 ppm for sanitizer bucket

*14 When to wash hands

wash hands when change tasks