Cheesesteak House

*18 Toxic items used according to law

Sanitizer solution at 200 ppm Cl>too high must be between 50-100 ppm Cl

*22 Accredited food handler certificate - 60 days

Get food handler certificates for new employees

*34 Pest control-routine inspections for

Flies observed in establishment during inpsection

*32 Equipment and Utensils Multiuse Materials durable

Do not use cardboard to line equipment

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer solution to low (chlorine 10 ppm)

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips to measure sanitizer solution

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer solution in between uses

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

Store food 6-inches off the floor

*42 Floors/walls/ceiling/nonfood dirty

Clean walls of any dust and grease

*45 Mats / Duckboards nonabsorbent

No cardboard allowed as utensils

*47 Handler-Certificate Not on site

missing food handler cards on site must be have current food handlers cards on site

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils, grease accumulations and soils deposits must be clean to avoid cross contamination

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

missing date marking on food packages and meat trays must be have date marks on food containers in all areas

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers must be use approved containers as food containers to avoid chemical contamination

*21 RFSM supervisory capacity up to 4 establishment

expired RFSM certificate must be have current FSM registered with the city

*39 Cooking equipment free of encrusted grease

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment dirty with food debris, soils and grease accumulations must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty inside kitchen area must be clean to avoid cross contamination

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

fly activity observed must be contact pest management to eliminate pest

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer buckets at floor level must be have 6 inches out the floor level

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

missing employee health policies and procedures

*34 Windows or doors protected against the entry criteria - air curtain

missing air curtain at entry door area must be have air curtain to control pest activity

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*32 Damaged Equipment

*47 Conditions of Permit-in use of food equipment

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

Raw chicken and lettuce store together

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

cheeses

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket tested at less than 10ppm Chlorine. Should be between 50ppm and 100ppm

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

Squirt bottles should be clearly labeled as to contents.

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

Two dented cans on rack by back door.

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

Raw shell egg and container stored on top shelf of reach in cooler above milk and salad dressings.

*14 When to wash hands before donning new gloves

Employee observed donning gloves without first washing hands.

*47 Conditions of Permit-in use of food equipment

No sign posted notifying customers latest health inspection report is available upon request.

*42 Nonfood-contact surfaces material

Cardboard used as shelf lining on rack by back door. All nonfood contact surfaces should be smooth, easily cleanable, and nonabsorbent.

*21 RFSM - Not On Site

Registered Food Service Manager not present at time of inspection. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. Th

*36 Cloths in-use for wiping between uses stored

Wiping cloths stored on food contact surfaces out of sanitizing solution.

*18 Toxic items labeling-non original container

Sanitizing solution stored in white unmarked buckets throughout kitchen. Spray bottle missing labeling.

*29 Cold/hot hold unit thermometer easily viewable

Reach in cooler missing easily readable thermometer.

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

Employee observed plating ready to eat foods / garnishes with bare hands.

*14 Hands wash procedures-without soap

Employee observed rinsing off hands in hand wash sink without soap and then drying with paper towels. Remind employees that when washing hands they should do it with hot water, soap, and at least 2

*10 Clean Sight and Touch

REMOVE WATER FROM THE BOTTOM OF THE REACH IN COOLER (NEAR GRILL)

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE PLACING ON GLOVES

*32 Damaged Equipment

BROKEN REACH IN COOLER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE KITCHEN HAND SINK

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL KITCHEN STAFF