Campuzano

*02 Cold Hold (41øF/45øF or below)

RAW BEEF OBSERVED INSIDE PULL OUT DRAWER 47F COLD FOOD MUST BE MAINTAINED AT 41F LOWER

*03 <<<HOT HOLD (135øF)>>>

HOT FOOD MUST MAINTAINED AT 135F HIGHER

*10 Chlorine exposure time table

BLEACH SANITIZE AT DM (KITCHEN ) OBSERVED AT 10PPM- MUST BE AT LEAST 50-75 PPM

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

COOKED READY TO EAT FOOD (SHREDDED CHICKEN) NOT DATE MARKED

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

OBSERVED EMPLOYEE DRINKING CUP ON FOOD PREP COUNTER

*36 Cloths in-use for wiping between uses stored

STORE WET WIPING TOWELS IN A SANITIZING SOLUTION

*42 Ventilation hood systems

CLEAN VENT A HOOD FILTERS (VENT SYSTEM)

*47 Other Violations

DO NOT OFF FOOD WARMER WITH HOT FOOD STORED IN AN 1 1/2 HOUR BEFORE CLOSING (FOOD OBSERVED COOLER- CHICKEN BREAST 105F)

*45 Lockers to be used to store personal items

*19 One Inch Air Gap

Provide one inch air gap for multiple drains

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Clean drains

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

Raw meat above cooked meat in RIC

*21 RFSM - Not On Site

RFSM expired

*26 Advisory-"consuming raw or undercooked#" text

Missing consumer advisory for raw or undercooked food

*34 Outer openings:closing holes, gaps

Gap in the bottom of the rear door

*35 Hair Restraints effective

Employees missing hair restraints

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

Beef left on prep surface to thaw

*31 Handwashing lavatory - used for other purpose

Red sanitizer bucket in hand wash sink

*10 Equipment and Utensils Sanitization

Bar and kitchen dishwashers not sanitizing

*19 Water & Plumbing in good repair- per code

Rear kitchen hand sink not functioning

*26 Food Consumer Advisory-raw food

Must have consumer advisory for Raw foods ( shrimp ceviche )

*31 Handwashing lavatory - used for other purpose

Observed glass in hand sink and sanitizer bucket being filled in hand sink

*36 Cloths in-use for wiping between uses stored

Observed wiping cloth left on counter next to cold hold

*43 Ventilation hood-prevent grease dripping

Observed vent hood dripping grease

*46 Covered waste receptacle for women's restroom

Must have covered trash can in ladies restroom

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

observed raw meat store next and above whip cream chocolate, sauces

*02 Cold Hold (41øF/45øF or below)

cheese : 50'f white cheese: 57 tomato 57'f

*34 Outer openings:closing holes, gaps

seal open gaps for back door

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

provide date marking for the cheeses, beef

*10 Clean Sight and Touch

provide cleaning for all the coolers

*31 Individual, disposable towels

*21 RFSM - Not On Site

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

observed cheeses in the cooler without containers and the cooler is dirty

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - accessible

Hand sink blocked

*10 Clean Sight and Touch

dirty microwave and hot boxes clean handles dirty chip containers

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

raw beef over eggs raw chicken over raw beef

*32 Equipment & Utensils smooth easily cleanable

remove foil from table can not use cloth under cutting boards

*15 Bare hands contact with ready-to-eat foods

*31 Handwashing lavatory - accessible

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

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

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

*10 Clean Sight and Touch

MICORWAVES

*21 RFSM - Not On Site

EXPIRED

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

GASKETS

*34 Controlling pests. Eliminating harborage conditions

FLIES

*47 Handwashing signage

RESTROOMS

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

RAW SHRIMP 58 DEGREE F, RAW BEEF 48 DEGREE F- COS

*21 RFSM - Not On Site

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*18 Toxic items labeling-non original container

LABEL TOXIC SPRAY BOTTLE

*31 Handwashing lavatory - used for other purpose

HAND SINK FOR HAND WASHING ONLY, OBSERVED HAND SINK USED FOR STORAGE AND FILL SANITIZER BUCKET

*43 Light 20 foot : Reach-in cooler

REPLACE LIGHT

*39 Equipment in good repair and proper adjustment.

COOLER UNDER COOK TOP NEEDS TO BE SERVICED, NOT MAINTAINING 41 DEGREE F OR BELOW

*15 Contact RTE Products w/ Bare Hands

WITH RTE TOPPINGS

*02 Cold Hold (41øF/45øF or below)

BEEF 47 DEGREE F- COS

*21 RFSM - Not On Site

REGISTER

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

ITEMS IN COOLER NOT DATED

*03 Food products not maintained at 135øF or above

CHICKEN IN WARMER 130 DEGREE F

*39 Keep utensils handles upright or protected

STORED IN ICE AT SERVER STATION

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

PERSONAL ITEMS IN COOLER AND FREEZER, DESIGNATE AREA FOR PERSONAL ITEMS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*43 Light 20 foot : Reach-in cooler

NEED LIGHT SHIELD

*02 Cold Hold (41øF/45øF or below)

COOKED SHRIMP 49 DEGREE F IN RIC, RAW SHRIMP 51 DEGREE F, RAW BEEF 51 DEGREE F ( UNDER GRILL), RAW EGGS STORED AT ROOM TEMP

*18 Medicines labeled and stored properly

IN COOLER WITH FOOD

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

BULK FOOD STORED ON GROUND

*03 Food products not maintained at 135øF or above

RICE 117 DEGREE F, BEANS 117 DEGREE F

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

ENSURE DATE MARKING IS DONE DATE OF PREP

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

BIG WHISK STORED BETWEEN WALL AND EQUIPMENT AND WALL AT BAR

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

RAW EGGS OVER CUT VEGETABLES IN RIC

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

ITEMS WITH NO DATE

*18 Toxic items storage adjacent to food/utensils

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

ITEMS IN COOLER

*43 Light bulbs, light shields provided

*40 Single use articel wrapped or dispensed

FOR STRAWS

*47 Handwashing signage

AT ALL HAND SINKS

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

OPEN CONTAINER DRINK IN KITCHEN

*10 Clean Sight and Touch

INSIDE MICROWAVE

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

RAW EGGS OVER RAW BEEF IN COOLER

*39 Utensils, single serve items 6 inches off - floor

CLEAN DISHES ON FLOOR

*47 RFSM Certificate - Not Display

RFSM certificate on display does not reflect manager on site. Manager showed evidence of Registered Food Service Manager. Registered Food Service Manager certified through the City of Dallas mu

*31 Handwashing lavatory - accessible

Hand was sink in bar area blocked by rolling dish racks and has utensils stored inside. Employee had large portion of beef stored in hand wash sink as he was preparing portions of it.

*36 Cloths in-use for wiping between uses stored

Multiple wiping cloths throughout kitchen not stored in sanitizing solution. Also wiping cloths may not be used under cutting boards. Recommend using rubber mats to stabilize cutting boards.

*10 Sanitization after Cleaning

Sanitizer bucket on site tested at less than 10ppm Chlorine. Please review instructions on Bleach container for proper preparation. Chlorine sanitizer should be at least 50ppm Chlorine. Dishwashi

*18 Toxic items labeling-non original container

Spray bottle in back area containing amber fluid does not have label. Any potentially toxic substances should be clearly identifiable.

*29 Cold/hot hold unit thermometer easily viewable

Thermometer for sliding door type RIC showing 60°F. Equipment should be in good repair and functioning. Internal temperatures showed 53.2°F for sliced beef. Beef was observed being sliced at tim

*39 Equipment and Utensils Storage

Sheet pan stored on floor in between prep tables in production area of kitchen. Spider for deep far fryer stored on conduit to left of deep fat fryer.

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELDS ABOVE PREP AREA

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

DO NOT STORE EGGS NEXT TO RAW BEEF

*29 Food thermometers provided and accessible

HAVE THERMOMETERS IN ALL REACH IN COOLERS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS SHOULD BE IN SANITIZER BUCKET WHEN NOT IN USE