Cafe Mezban

*47 Health permit posted

apply for you health permit-spice wok

*37 Storing the food where it is not exposed to splash, dust, or other contamination

* 21 RFSM notify 10 days & replacement in 45 days

register with the City of Dallas at: appointments.dallascityhall.com

*29 Sanitizing solutions, testing devices

chlorine test strips needed

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath the cutting board

*14 When to wash hands before donning new gloves

*39 Cooking equipment free of encrusted grease

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

raw eggs in the reach in cooler

*45Floor, wall, ceiling - Exposed material

holes/openings in the ceiling

* 21 RFSM notify 10 days & replacement in 45 days

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine in the three comp sink

*27 Cooling, heating, and holding capacities. Equipment

cooler in the front-45 degrees F

*02 Cold Hold (41øF/45øF or below)

milk dessert-45 degrees F; chicken 52 degrees F, beef 52 degrees F

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

bag of onions on the floor inside the kitchen

*29 Sanitizing solutions, testing devices

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*34 Outer openings:closing holes, gaps

*21 RFSM - Not On Site

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

raw eggs stored on the top shelf in the reach in cooler

*36 Cloths in-use for wiping between uses stored

cloth towel stored underneath the cutting board

*31 Individual, disposable towels

*29 Sanitizing solutions, testing devices

chlorine test strips needed

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler- 48 degrees F

*45 Unnecessary articles prohibited

ORGANIZE DRY STORAGE AREA AND REMOVE ANY UNNECESSARY ARTICLES

*42 Floors/walls/ceiling/nonfood dirty

STOVE AREA

*21 RFSM - Not On Site

MUST REGISTER EVERY EMPLOYEE, INCLUDING RFSM'S AND OWNER(S), FOR THE MANDATORY FOOD HANDLER CLASS DUE TO MEETING ONE OF THE CRITERIA. MUST FAX 214-670-8330 LIST OF EMPLOYEES ALONG WITH THE PHONE NUM

*02 Cold Hold (41øF/45øF or below)

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

*10 Clean Sight and Touch

CLEAN COOLERS

*45 Premises shall be maintained in good repair

REPAIR HOT WATER FAUCET FROM KITCHEN HAND SINK

*36 Cloths in-use for wiping between uses stored

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

DATE ALL FOOD PRODUCTS FROM COOLERS

*47 Conditions of Permit-in use of food equipment

POST SIGN" MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

*47 Conditions of Permit-in use of food equipment

POST SING" CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"

*10 Clean Sight and Touch

COOLERS

*42 Floors/walls/ceiling/nonfood dirty

STOVE

*45 Premises shall be maintained in good repair

REPAIR FAUCET OF HAND SINK

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

YOGURT 52'F CHICKENV53'F,

*47 Handwashing signage

*18 Toxic items storage adjacent to food/utensils

STORE ALL CHEMICAL AT BOTTOM OF SHELVES. DO NOT STORE ANY CHEMICAL ABOVE SINK OR EQUIPMENT

*22 Handlers-Certificate Not On Site

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*39 Cutting surfaces.

*21 RFSM - Not On Site

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 NOT ISSUED BY

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

*45 First Aid

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*35 Hair Restraints effective

*21 RFSM - Not On Site

A DALLAS REGISTERED FOOD SERVICE MANGER MUST BE ON SITE AT ALL TIMES

*43 Light bulbs, light shields provided

COOLERS

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

*42 Floors/walls/ceiling/nonfood dirty

*19 Water & Plumbing in good repair- per code

REPAIR LEAK FROM HAND SINK

*10 Clean Sight and Touch

DEEP FRYER, SHELVES, PREP.TABLE, COOLER, CUTTING BOARD

*29 Cold/hot hold unit thermometer easily viewable

*39 Cutting surfaces.

*47 Handwashing signage

*20 Grease Trap Tickets

*32 Equipment & Utensils resistant pit,chip, crazing

replace bamboo spatula with more durable and easily cleanable spatulas

*42 Dirty nonfood contact surfaces

clean exterior of food containers

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

label bulk food

*47 Other Violations

clean fan, fan covers, wall, floors. put deep fryers under vent a hood system

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

date mark foods

*43 Light bulbs, light shields provided

replace light bulb in reach in cooler

*27 Cooling method, criteria - using ice bath

*45 Premises shall be maintained in good repair

*01 Cooling -- total 6 hours, 135-41øF

OBSERVED SEVERAL FOOD ITEMS STORED AT ROOM TEMPERATURES

*10 Sanitization after Cleaning

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

OBSERVED RAW MEAT STORED ABOVE SOUP IN THE RIC

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

DATE MARK ALL PHF FOOD

*32 Can openers-cleanability