Cafe Madrid

*02 Cold Hold (41øF/45øF or below)

Observed meatballs stored at 52 Degrees F in RIC.

*03 Food products not maintained at 135øF or above

Observed Potato Cake stored at 112 Degrees F above stove.

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*22 Accredited food handler certificate - 60 days

Food handler certificate not observed. Warning.

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

Prepared food items must be datemarked for no more than 7 days.

*29 Cold/hot hold unit thermometer easily viewable

All cooler/freezers must have easily viewable thermometers.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at outer doors.

*42 Dirty nonfood contact surfaces

Observed dirty shelves in WIC. Observed dirty fan covers in WIC.

*43 Light bulbs, light shields provided

Observed missing light shield at hood vent.

*45 Store maintenance equipment in orderly manner

Organize and hang equipment in mop room.

*47 Handwashing signage

Need handwash signage in restrooms and all handwash sinks.

*43 Light bulbs, light shields provided

replace broken light under venthood

*10 Clean Sight and Touch

black mold like substance observed on upper panel and interior wall of ice machine

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

provide common name labels for dry ingredient thins

*33 Service sink or one curbed cleaning facility provided

hang all mop cleaning equipment off the floor

*40 Single use articel wrapped or dispensed

maintain coffee teas filter in plastic bags or other protective means while in storage

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

all employee's need to have food handler certificate

*20 Conveying Sewage

HAND SINK IN KITCHEN BACKING-UP

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*47 Other Violations

LABEL 3 COMP SINK

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*45 Premises shall be maintained in good repair

REPAIRS FLOORS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS BY 3 COMP SINK

*43 Light bulbs, light shields provided

REPAIR LIGHTING

*34 Outer openings:closing holes, gaps

RESEAL AROUND BACK DOORS

*10 Clean Sight and Touch

CLEAN RIC(S)

*02 Cold Hold (41øF/45øF or below)

temps above 41-45: i.e. tenderloins

*12 Report Sickness

provided a copy to managers and instructed to have employees read and sign it

*20 Grease Trap Tickets

no records

*31 Handwashing lavatory - used for other purpose

cannot be used for dethawing meat

*34 Controlling pests. Eliminating harborage conditions

observed flies, saw live roaches

*34 Outer door: solid,selfclosing,tightfitting

please repair back door to eliminate rodents and pests

*41 Food Labeling - Bulk Food w/ Card or Sign

label all sauces and food containers

*42 Dirty nonfood contact surfaces

clean interior of RIC, WIC and fan covers

*47 Handwashing signage

*12 Applicant must report vomiting symptoms

*20 Grease Trap Tickets

*32 Equipment and Utensils Durability and Strength

*34 Outer openings:closing holes, gaps

*42 Dirty nonfood contact surfaces

DIRTY FAN COVERS

*02 Cold Hold (41øF/45øF or below)

SHRIMP 66

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

DENTED CANS

*10 Clean Sight and Touch

BLACK MOLD IN ICE MACHINE

*22 Handlers-Certificate Not On Site

*32 Approved Food Contact Equip.

*34 Outer door: solid,selfclosing,tightfitting

*35 Hair Restraints effective

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

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

*42 Dirty nonfood contact surfaces

DIRTY FANS IN WIC

*45Floor, wall, ceiling - Exposed material

CEILING TILE

*46 Enclosed toilet room w/self closing doors

Provide a door closure on the restroom

*31 Hand sinks: number installed for convenient use

The bar is missing a hand sink ( person is pour drinks and popping bottle caps in addition serving ice into a glass. )

*38 Thawing. under running water criteria - water velocity

the shrimp sitting out and not thawing properly.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometer for the reach in cooler on the service line.

*22 Handlers-Certificate Not On Site

Provide food handlers cards

*47 RFSM Certificate - Not Display

*32 Nonfood surfaces-design to be cleaned easily

the rusty storage shelves under the prep tables. ( resurface or replace.)

*42 Dirty nonfood contact surfaces

clean the dirty gasket on the reach in coolers.

*21 RFSM - Not On Site

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

raw eggs stored above the seafood.

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

*36 Cloths in-use for wiping between uses stored

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

*47 RFSM Certificate - Not Display

*42 Dirty nonfood contact surfaces

*41 Food Labeling - Bulk Food w/ Card or Sign

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

Shrimp 55.1 degrees Fahrenheit, Goat Cheese 49.9 degrees Fahrenheit (Voluntary destruction of goat cheeses, feta, sausages in RIC temperature at 50 degrees Fahrenheit.

*31 Handwashing lavatory - used for other purpose

used to rinse spoons, knife

*34 Controlling pests. Eliminating harborage conditions

fruit flies

*35 Hair Restraints effective

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*46 Physical Facilities Premises-closing toilet room doors

*47 Health permit posted