Buzzbrews #5 Victory

*10 Chlorine sanitizer concentration, minimum temp.

CONCENTRATION AT 0PPM

*21 Outfitter-Certified Food Manager

OBTAINED DUPLICATE COPY OF CERT FROM COD

*31 No soap at handsink

AT BACK HAND SINK

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

BOTTLES AND BULK CONTAINERS (BLUE, YELLOW, AND RED)

*42 Dirty nonfood contact surfaces

FAN COVERS AND VENTS IN WIC

*43 Light bulbs, light shields provided

1 BULB BURNT OUT

*47 Handwashing signage

PROVIDE

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

DATE MARK ITEMS STORED IN WIC FOR MORE THAN 24 HRS

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

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

CAN NOT STORE KNIVES IN BETWEEN WALL AND PREP TABLE

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES AT BAR

*19 Water & Plumbing in good repair- per code

FIX SLOW LEAK AT HAND SINK BY COOK LINE, FIX LEAK AT PIPE

*10 Clean Sight and Touch

INSIDE MICROWAVE, CLEAN INSIDE DRINK COOLERS AT BAR

*45 Premises shall be maintained in good repair

REPLACE WATER DAMAGED CEILING TILES, CLEAN DUST AT CEILING TILES BY 3 COMP SINKS

*29 Food thermometers provided and accessible

IN COOLER WITH OJ AND FRUIT AT BAR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN CEILING TILES TO BE FREE OF DUST BY 3 COMP AREA

*21 RFSM - Not On Site

REQUEST DUPLICATE

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

GNATS AROUND SODA NOZZLE AT BAR

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

ITEM PAST USE BY DATE IN COOLER "MENT CREAM" 12/10/18

*47 Handwashing signage

AT DESIGNATED HAND SINKS

*10 Clean Sight and Touch

CLEAN INSIDE BEER COOLERS

*31 Handwashing lavatory - accessible

HAND SINK ON COOK LINE BLOCKED BY CART-COS

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

NO KNIVES IN BETWEEN EQUIPMENT- COS

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

SCOOP ON SERVER SIDE

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

RAW POOLED EGGS OVER CUT LETTUCE IN RIC ON COOK LINE

*31 Handwashing lavatory - accessible

COOK LINE HAND SINK BLOCKED

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

BAR FRUIT UNCOVERED AT BAR, GNATS CRAWLING ON FRUIT

*47 Handwashing signage

AT ALL HAND SINKS

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

DICED MUSHROOMS WITH USE BY DATE OF 6/25, DICED TOMATOES WITH DATE OF 6/26

*10 Clean Sight and Touch

CLEAN INSIDE COOLER ON COOK LINE, INSIDE MICROWAVE,, BEER COOLER NEEDS TO BE CLEAN

*34 Controlling pests. Eliminating harborage conditions

GNATS ON UNCOVERED BAR FRUIT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN AIR VENTS TO BE FREE OF DUST OVER CLEAN EQUIPMENT

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

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

BAGS OF BREAD ON FLOOR

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

ITEM PAST USE BY DATE IN WIC (INGLESA 11/26/17), ITEMS WITH NO USE BY DATE IN WIC

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED BY TABLE AT COOK STATION

*10 Clean Sight and Touch

CLEAN INSIDE BEER BIN

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

CAN NOT STORE UTENSILS IN BETWEEN EQUIPMENT

*36 Cloths in-use for wiping between uses stored

*18 Toxic items stored above food/utensils

SANITIZER BUCKET STORED ABOVE LIDS

*47 Handwashing signage

*14 When to wash hands before donning new gloves

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

OPEN CONTAINER DRINK STORED NEXT TO FOOD ITEMS

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

Raw shell eggs stored on top shelf of walk in cooler over breads and other ready to eat foods. Eggs should be stored on bottom shelf away from other foods. Additionally on main cook line raw shell

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

Glasses were stored in bar area on rusted surface of interior of reach in cooler.

*10 Sanitization after Cleaning

Warewashing machine tested at less than 10ppm Chlorine. Please contact service company as soon as possible to get equipment recalibrated.

*47 RFSM Certificate - Not Display

At time of inspection no manager had blue certificate for RFSM on site. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served

*31 Handwashing lavatory - accessible

Table was placed in front of hand wash sink in main kitchen area. Any designated hand wash sink should be accessible at all times/

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN DIRTY AIR COVERS

*31 Handwashing lavatory - used for other purpose

HAND WASH SINK MUST BE EMPTY AT ALL TIMES