Chan Thai & Pho 88

*47 Handler-Certificate Not on site

*02 Cold Hold (41øF/45øF or below)

CABBAGE 45*F, TOFU 44*F IN COOLER, BEAN SPROUTS 44*F ; DISCONTINUE USE OF ICE FOR COLD HOLD

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*18 Medicines labeled and stored properly

MEDICINE STORED ABOVE RTE FOOD ITEMS

*31 No soap at handsink

PROVIDE FOR ALL

*37 Food, utensils & equip under other sources

BOTTLE STORED IN CONTAINER WITH OPEN FOODS

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

UTENSIL STORED IN BETWEEN MAKE READY COOLERS

*45 Attachments to walls and ceilings shall be easily cleanable

CLEAN ALL

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

FOOD ITEMS STORED IN ICE AT BAR

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*32 Damaged Equipment

REMOVE ALL DAMAGE EQUIPMENT

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED THROUGHOUT ESTABLISHMENT

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

PERSONAL DRINK STORED IN PREP AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE ARRANGE COOKED FOOD ON PLATE WITH BARE HANDS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*18 Toxic items storage adjacent to food/utensils

TOXIC ITEMS STORED IN PREP AREA

*39 Non PHF dispenser cleaned every 24 hrs

CLEAN ALL

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

PERSONAL DRINK STORED WITH CUSTOMERS ITEMS

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

DISCONTINUE STORING IN CANS

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*31 No soap at handsink

PROVIDE FOR ALL

*45 Clean facilities as often as necessary.

CLEAN ALL EQUIPMENT : FAN & RACKS

*32 Damaged Equipment

REMOVE DAMAGE FOOD EQUIPMENT

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*10 Equipment and Utensils Cleaning-contamination

all equipment at prep areas and cooler units inside and outside dirty with stagnant water, food debris, soils accumulations and litter must be clean to avoid cross contamination during operational

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils and grease accumulations must be clean to avoid cross contamination

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

raw meat and cooked food on freezers and cooler units not covered or protected with lids or in approved food container must be use approved food containers and lids to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors, ceiling and walls dirty with soils accumulations and grease deposits must be clean all areas to avoid contamination

*31 No soap at handsink

missing soap at hand sinks must be have soap at hand sink at all times to avoid contamination

*29 Food thermometers provided and accessible

missing food thermometers inside cooler units must be have visible and working thermometers inside cooler units

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

missing date marking on food containers must behave date marking in all food containers on all areas use as public health control

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease and soils accumulations must be clean to avoid contamination

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

raw food and cooked food containers adjacent on racks - same areas - inside cooler units must be properly separate food containers inside cooler units to avoid cross contamination

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

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

*31 Individual, disposable towels

*32 Nonfood surfaces-design to be cleaned easily

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

*43 Ventilation hood systems, adequacy

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

*10 Equipment and Utensils Cleaning-contamination

equipment dirty inside and outside cooler units must be clean and sanitize when contamination happen during operational hours

*06 Discard if TCS is in container w/ no date or day

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

eggs in top shelf must be keep lower shelf to avoid food contamination

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

*20 Grease Trap Tickets

not current grease trap ticket available must be have a current grease trap ticket

*24 Food Labeling- with common name of the food

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

missing date marking all food containers must had date marking prepared drink missing date marking must had date marking

*18 Equipment and Utensils Multiuse Materials-safe

cutting boards with cracks must be exchange or repair to smooth surfaces

*24 Food Labeling- with common name of the food

missing food labeling in all food containers inside cooler units must label all food containers

*10 Equipment and Utensils Cleaning-contamination

all cooler units dirty inside and outside clean all equipment inside and outside to avoid food contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

*39 Cooking equipment free of encrusted grease

equipment with crusted soils must be clean and with out crusted soils

*45 Premises:Cleaning, frequency and restrictions

floors behind all equipment in all areas soiled and dirty must be clean behind equipment

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean

*12 A food employee shall comply with an exclusion or RESTRICTION

*47 RFSM Certificate - Not Display

missing RFSM certification

*02 Cold Hold (41øF/45øF or below)

COLD HOLD VIOLATIONS: (RAW CHICKEN AT 50.5 F, RAW SHRIMP AT 49.6 F IN THE REACH IN COOLER

*10 Chlorine exposure time table

THE DISHWASHER WAS OUT OF SANITIZING SOLUTION

*10 Clean Sight and Touch

THROUGHLY CLEAN ALL COUNTERS, TABLES, AND MICROWAVES AND REACH IN COOLERS

*14 Hands wash procedures-without soap

WASH HANDS WITH SOAP AND WATER

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD

*34 Insect control:prevent dead insects from food

FLIES OBSERVED

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

OPEN PERSONAL DRINKS IN KITCHEN

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

OPEN CONTAINER OF RICE NOT COVERED IN DRY STORAGE

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELDS FOR LIGHT BULBS IN THE WALK IN COOLING UNITS

*47 Handwashing signage

HAND WASH SIGNS NEEDED AT ALL HAND SINKS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAIN UNDER THE HAND SINK

*02 Cold Hold (41øF/45øF or below)

TCS COOLERS IN PREP COOLER: 53.0 F DISCARD ALL TCS FOODS IN COOLER OUT OF TEMPERATURE

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

RAW SHELL EGGS ABOVE PRODUCE IN WALK IN COOLER IN MAIN KITCHEN RAW SHELL EGGS BEHIND PEAS IN PREP COOLER IN PHO KITCHEN RAW CHICKEN BEHIND RAW BEEF IN PREP COOLER IN PHO KITCHEN

*18 Chemical sanitizer generated onsite, chemical criteria

*21 RFSM - Not On Site

PROVIDE AT LEAST ONE CITY OF DALLAS FOOD MANAGER ON DUTY AT ALL TIMES

*22 Handlers-Certificate Not On Site

PROVIDE TEXAS STATE APPROVED FOOD HANDLER'S CARDS

*27 Cooling, heating, and holding capacities. Equipment

PREP COOLER NOT MAINTAINING TCS FOODS AT 41.0 F OR BELOW. REPAIR

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK FOODS IN WALK IN PREP COOLERS

*31 Handwashing lavatory - used for other purpose

USE SINKS TO WASH HANDS ONLY

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES

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

SOME UTENSILS STORED UNCLEAN IN MULTIPLE LOCATIONS. STORE CLEAN

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

LABEL BULK FOOD IN GENERIC CONTAINERS

*42 Dirty nonfood contact surfaces

EXTERIOR OF EQUIPMENT GASKETS ON COOLER DOORS WITH HEAVY BUILD UP DOORS ON COOLER WITH MOLD CAVITIES AND SHELVES IN COOLERS WITH HEAVY BUILD UP CLEAN AND MAINTAIN WALK IN

*45 Premises shall be maintained in good repair

HOLES, GAPS, DAMAGED CEILING TILES BROKEN DOOR HANDLES THROUGHOUT THE ENTIRE KITCHEN SEAL HOLES AND GAPS REPLACE AND REPAIR DOOR HANDLES ON WALK IN UNITS

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS AT HAND SINKS