Cheddar's

*10 Other sanitizer use - manufacturer label direction

sanitizer bucket reads 0 ppm

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

employee using phone in kitchen

*32 Smooth Contact Surfaces

clean exterior of RIC freezers, observed soiled gaskets

*47 Other Violations

display most current inspection report or sign visible to public

*24 Food Labeling- with common name of the food

label all squeeze bottles at drink station

*10 Clean Sight and Touch

heavy grease build up observed/tortilla chips

*02 Cold Hold (41øF/45øF or below)

cold holding food items must be held at 41 degrees F/ cold slaw seen at 66 degrees F

*42 Floors/walls/ceiling/nonfood dirty

walls throughout must be detailed clean, clean floors underneath the dish machine, heavy grease build up seen on vent a hood system (chicken)

*22 Accredited food handler certificate - 60 days

All food handlers must be trained/ state approved

*45 Premises shall be maintained in good repair

low grout areas seen/ floor, repair/replace/ leaking pipes (grill), replace missing vent-a-hood filter (back oven)

*39 Store equipment & utensils - avoid contamination

do not store utensils behind between food equipment

*34 Pest control-routine inspections for

observed gnats (dry storage)

*21 RFSM - Not On Site

provide RFSM

*42 Dirty nonfood contact surfaces

Clean fan covers in WIC. Clean and sanitize bulk food containers. Detail clean exterior equipment surfaces in kitchen area.

*34 Controlling pests. Eliminating harborage conditions

Roach activity observed.

*45 Premises shall be maintained in good repair

Repair damaged floor tiles. Replace damaged plastic strips at WIC door.

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

drink containers

*39 Cutting surfaces.

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

*19 Water & Plumbing in good repair- per code

No hot water at handwash sink.

*47 Other Violations

Replace missing vent hood filters.

*27 Cooling method, criteria - smaller portions

Potatoes cooling at room temp.

*03 Food products not maintained at 135øF or above

ribs 123 F

*21 RFSM - Not On Site

*43 Ventilation,mechanical

Hot in kitchen.

*10 Hot water sanitizer surface temp. < 160'F

*20 Grease Trap Tickets

* 21 RFSM notify 10 days & replacement in 45 days

*22 Accredited food handler certificate - 60 days

*32 Maintain in Good Repair

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

*42 Dirty nonfood contact surfaces

*45 Premises free of litter

*47 Other Violations

*35 Hair Restraints effective

ONE KITCHEN WORKER WORKING WITHOUT A HAIR RESTRAINT

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

PERSONAL CELL PHONE RESTING ON A FOOD STORAGE SURFACE

*42 Floors/walls/ceiling/nonfood dirty

POOLING WATER IN THE WALK IN COOLING UNITS

*41 Food Label - Bulk food w/ manufatuter labeling

UNLABELED BULK FOOD INGREDIENT CONTAINERS

*45 Premises shall be maintained in good repair

DAMAGED FLOOR TILES

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

ONE USE UTENSILS STORED DIRECTLY ON THE FLOOR

*47 Handler-Certificate Not on site

FOOD HANDLER CERTIFICATES NEEDED FOR ALL STAFF

*18 Toxic items storage adjacent to food/utensils

SANITIZER USED FOR TABLES NEXT TO CLEAN DISHES

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*19 Water & Plumbing in good repair- per code

PLUMBING LEAK ( KITCHEN )

*32 Damaged Equipment

DISHWASHER DOOR IN DISREPAIR ( WATER LEAK FROM THE HANDLES )

*42 Dirty nonfood contact surfaces

DIRTY AND SOILED REACH IN COOLER DOOR GASKETS DUST ACCUMULATION ( FAN COVERS ) - FRONT WALK IN COOLER

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENTS ( KITCHEN )

*45 Premises shall be maintained in good repair

DAMAGED FLOOR TILES IN THE KITCHEN AND WALK IN COOLER MISSING CEILING VENT COVER ( DRY STORAGE )

*20 Grease Trap Tickets

No liquid waste manifests on site- service over 90 days

*24 Food Labeling- with common name of the food

Unlabeled bulk food ingredients- bread crumbs, rice

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

Front door ajar at the front of the establishment

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

Personal drinks being stored on food prep tables

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

Personal cellphones resting on food prep tables

*42 Floors/walls/ceiling/nonfood dirty

Floors of walk in cooler- blood soil

*43 Clean vent syst:Intake/exhaust air ducts

Dusty intake vents at women's restroom

*44 Refuse/recyclables to be stored in proper contain.

Trash around the exterior of dumpster

*46 Physical Facilities Premises

Human soil on toilet seat and in toilet- men's restroom.

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

Open employee beverage stored in cooler.

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

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

*42 Dirty nonfood contact surfaces

Clean fan covers to WIC. Clean dirty cooler door gaskets.

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Seal handwash sink to wall properly. Patch holes in wall where needed.

*47 RFSM Certificate - Not Display

*22 Handlers-Certificate Not On Site

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

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

*31 Hand sinks: number installed for convenient use

*42 Floors/walls/ceiling/nonfood dirty

*45 Floor& wall junctures- coved & sealed

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

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

OBSERVED SEVERAL FLIES LANDING ON SINGLE SERVICE ARTICLES AND PLATES

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

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

OBSERVED EMPLOYEE DRINKING IN PREP AREA

*14 When to wash hands

LACK OF HAND WASHING

*32 Approved Food Contact Equip.

WIPING CLOTHES STORED UNDER CUTTING BOARD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL THOROUGLY

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

COVER ALL FOODS

*39 Store all equipment & utensil covered or inverted

PROVIDE FOR ALL EQUIPMENT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

EMPLOYEE BATTERING RAW CHICKEN OVER RTE ONIONS

*34 Insect control devices-not over food/food prep

STORED OVER DRINK BOXES

*14 When to wash hands before donning new gloves

LACK OF HAND WSHING

*10 Clean Sight and Touch

CLEAN THOROUGHLY : UNSANITARY KITCHEN

*02 Cold Hold (41øF/45øF or below)

GRAPE TOMATOES 44.8*F, CHEESE 42.7* IN CHU

*22 Handlers-Certificate Not On Site

LACK OF CERTIFICATES

*42 Floors/walls/ceiling/nonfood dirty

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

FAILURE TO COVER ALL FOODS

*35 Hair Restraints effective

PROVIDE FOR ALL

*47 Other Violations

FOOD ITEMS STORED ABOVE THE FILL LINE IN COOLERS

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED NEXT TO FOOD ITEMS/ EQUIPMENT

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

REMOVE ALL FOODS PAST THE USED BY DATE IN COOLERS

*40 Handle & dispense of cleaned utensils, single-use

OBSERVED EMPLOYEE HANDLING UTENSIL BY PRONGS WHILE WRAPPING

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM EQUIPMENT

*12 Gloves Single Use

EMPLOYEES

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

COVER ALL OPEN FOODS

*02 Cold Hold (41øF/45øF or below)

PICO DE GALLO 44*F, SLICED TOMATOES AT 55*F. LETTUCE 44*F

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES STORED IN PREP AREA & ON CUTTING BOARDS

*35 Hair Restraints effective

PROVIDE FOR ALL

*05 Rapidly reheat 165øF for hot holding

SOUP IN HHU AT 82*F * 89*F

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED ON UNCOVERED PLATES

*39 Loosely cover cooling foods

PROVIDE FOR ALL

*47 Handwashing signage

PROVIDE FOR ALL

*10 Clean Sight and Touch

*10 Clean Sight and Touch

CLEAN ALL

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

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT SHIELD

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE ON BODILY FLUID CLEAN UP

*35 Hair Restraints effective

PROVIDE FOR ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED NEAR EQUIPMET

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

RAW EGGS STORED ABOVE RTE FOODS

*40 Store single-service item in original package

KEEP PROTECTED

*14 When to wash hands before donning new gloves

EMPLOYEES

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TABLE

*02 Cold Hold (41øF/45øF or below)

RANCH 47*F IN CHU, SLICED TOMATOES 47.6*F IN CHU, SLICED LETTUCE 51*F, IN CHU

*10 Clean Sight and Touch

CLEAN ALL

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

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

*34 Outer openings:closing holes, gaps

SEAL ALL

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

OBSERVED TOWELS HANGING FROM EMPLOYEES

*14 When to wash hands before donning new gloves

EMPLOYEES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*44 Soiled receptacles and waste handling units cleaned

CLEAN AREA THOROUGHLY

*33 Remove soils from equipment & utensils

OBSERVED DIRTY DISHES STORED ON SHELVES AND IN PREP AREA

*32 Damaged Equipment

REPLACE TORN DOOR GASKETS AND AIR CURTAINS

*45 Floor& wall junctures- coved & sealed

REPLACE/REPAIR ALL MISSING & DAMAGED FLOOR TILE

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

OBSERVED EMPLOYEE DRINKING IN PREP AREA