Buzzbrews 4 Lakewood

*21 RFSM - Not On Site

Register certificate with city of Dallas

*33 Warewashing machines auto. dispense detergents

Change Cl on dish machine

*34 Pest control-routine inspections for

Fruit flies observed (bar)

*42 Dirty nonfood contact surfaces

Clean ice build up in WIF

*19 Hand sink water temperature below 110'F

Fix hot water on hand sink

*42 Dirty nonfood contact surfaces

Clean ice of freezer door (cos)

*43 Light bulbs, light shields provided

Provide cover for light under vent hood

*02 Cold Hold (41øF/45øF or below)

Tomato found at 45.1'f. Service/turn down cooler

*43 Light bulbs, light shields provided

Provide cover for light under vent hood

*45 Premises shall be maintained in good repair

Fix hand sink at coffee bar and handle to WIF

*46 Covered waste receptacle for women's restroom

Cover small trash cans in womens restroom

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

Cover all products inside WIC: 4 pans of potatoes observed uncovered.

*10 Sanitization after Cleaning

Chlorine dish machine observed at 0 ppm: Container observed empty.

*22 Accredited food handler certificate - 60 days

Provide current food handler certificates for all employees not manager certified.

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

Label prepared product with use by dates not exceeding 7 day hold. Observed only with made-by dates.

*31 Handwashing lavatory - used for other purpose

Observed handsink being utilized as a dump sink in dish pit area.

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard shelf liner inside of RIC under eggs.

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

Observed employee beverages stored on shelf above prep table next to spices and seasonings.

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

Provide sanitizer buckets for all work/service stations. Do not store on the floor.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies observed in the bar area

*19 One Inch Air Gap

needed at the bar three comp sink area

*29 Food thermometers provided and accessible

PROVIDE THERMOMETERS IN ALL RIC

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

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

ENSURE ALL EMPLOYEES ARE FOLLOWING PROCEDURES FOR SALSA AT SERVER STATION

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

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

COVER FOOD ITEMS IN STORAGE (BACON)

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE DISHWASHER- COS

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

SPICES IN NON ORIGINAL CONTAINER LABEL

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS 45 DEGREE F, RAW SHELLED EGGS 45 DEGREE F, PICO 45 DEGREE F

*39 Equipment in good repair and proper adjustment.

EXCESS CONDENSATION IN COOLER BY ONION

*32 Approved Food Contact Equip.

replace/remove deli tissue and paper towel shelf liners under coffee cups and clean equipment

*36 Cloths in-use for wiping between uses stored

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

cover all food inside wic in cooler> shredded meat

*41 Food Label - Bulk food w/ manufatuter labeling

label all food containers with common name >seasoning shakers, squirt bottles

*43 Light bulbs, light shields provided

replace the broken light under the vent hood

*39 Store all equipment & utensil covered or inverted

dispose of mop water and hand mop or store inverted when not in use

*22 Handlers-Certificate Not On Site

update expired food handler certificates and maintain on file to present upon inspection

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

cloth under cutting boards dishes utensils and food stored on paper

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

food must be at least 6" off floor

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*31 Handwashing lavatory - used for other purpose

hand sink

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

move the chicken at grill closest to grill so it does not drip on beef

*10 Clean Sight and Touch

Clean can opener blade

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

food items with wrong use-by dates

*10 Clean Sight and Touch

can opener blade dirty

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

squeeze bottles not labeled

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

food products must be stored 6” off ground- Peppers and mushroom

*39 Store equipment & utensils - avoid contamination

knife stored between equipment- can not be sanitized

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

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

utensils can not be stored in standing water. must be running

*10 Clean Sight and Touch

clean can opener blade clean meat slicer (dissemble and clean daily)

*47 Conditions of Permit-in use of food equipment

Need a sign saying “A copy of our last health inspection is available upon request”.

*37 Food shall be protected from contamination by storing the food in a clean, dry location

dirty utensils can not be stored next to clean

*27 Cooling method, criteria - smaller portions

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

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

*34 Outer openings:closed,tight-fitting windows

may not open bar windows without screens or air curtains to protect kitchen from flies fruit flies in kitchen seal up side door

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

food older than 7 days in cooler practice FIFO

*26 Consumer Advisory Disclosure---asterisking

*39 Soda nozzles and ice bin clean to remove soil

keep soda equipment clean

*47 Conditions of Permit-in use of food equipment

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

cross contamination by arrangement

*15 Contact RTE Products w/ Bare Hands

bare hand on tacos

*21 RFSM - Not On Site

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

*32 Damaged Equipment

replace gaskets

*34 Outer openings:closing holes, gaps

close all outer openings (hole in ceiling above RIC)

*35 Hair Restraints effective

provide beard guard

*43 Light bulbs, light shields provided

repair lights in WIf (s)