Chekoberry

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

PROVIDE BODILY FLUID CLEAN UP

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*19 Hand sink water temperature below 110'F

HOT WATER<110*F AT HANDSINK

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

FOOD ITEMS STORED IN ICE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH USE TO COVER FOOD ITEMS

*47 Health permit posted

POST IN CUSTOMER VIEW

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*23 No Water

HOT WATER OFF

*14 Gloves single use

FAILURE TO CHANGE GLOVES

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

UTENSIL STORED IN STANDING WATER

*32 Damaged Equipment

remove all

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

UTENSIL STORED IN STANDING WATER

*18 Licensed pest control applicator only

OBSERVED RAID UNDER COUNTER

*21 RFSM - Not On Site

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL

*19 Hand sink water temperature below 110'F

HOT WATER<110*F

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*21 RFSM - Not On Site

RFSM not on site PIC must be on site during operational hours

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration at sanitizer bucket must be have 100 ppm Chlorine at sanitizer bucket to avoid cross contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

must be sanitize after clean all food surfaces during operational hours

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

missing date marking on some food containers -syrup , fruits and ice cream - must be date marking all food containers use as public hazard control

*45 Clean facilities as often as necessary.

floors behind equipment and prep area floors with contamination must be clean to avoid contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 Cleaning between Raw & Ready to Eat ( RTE )

PIC ensure cleaning during operational hours where raw food and CTS food is been prepared

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

missing writing employee health policies

*21 RFSM - Not On Site

RFSM not on site must be a RFSM during operational hours

*22 Handlers-Certificate Not On Site

missing food handler card employees should had certifications available during operational hours

*10 Sanitization after Cleaning

*29 Sanitizing solutions, testing devices

missing test strips must be had test strips

*19 No Hot Water / Water heater 50 gallon min.

HOT WATER TEMPERATURE WAS 80.3 F FINAL WARNING ALWAYS KEEP HOT WATER HEATER TURNED ON

*28 Date marking commercially prepared RTE/ TCS food

SLICED FRUIT NOT DATE MARKED FINAL WARNING

*34 Insect control:prevent dead insects from food

FLIES PRESENT IN THE KIOSK

*19 No Hot Water / Water heater 50 gallon min.

HOT WATER ONLY REACHING 87.0 F

*21 RFSM - Not On Site

THE CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER NOT ON SITE

*28 Date marking commercially prepared RTE/ TCS food

CUT FRUIT AND PARFAITS NOT DATE MARKED (CORRECTED ON SITE)

*31 No soap at handsink

NO HAND SOAP AT HAND SINK

*34 Insect control:prevent dead insects from food

FLIES PRESENT