Chesterfields

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

*32 Equipment and Utensils Multiuse Materials durable

REPLACE RESIDENTIAL EQUIPMENT WITH COMMERCIAL (FREEZER AND MICROWAVE)

*39 Keep utensils handles upright or protected

STORE CLEAN UTENSILS WITH HANDLE UP

*47 Other Violations

DISPOSE OF MOP WATER AND HANG MOP WHEN NOT IN USE

*41 Food Labeling - Bulk Food w/ Card or Sign

*19 Water System Maintained

*31 No soap at handsink

*41 Food Labeling - Bulk Food w/ Card or Sign

*45Floor, wall, ceiling - Exposed material

*47 Permit/license posted

*10 Other sanitizer use - manufacturer label direction

sanitizer bucket not reading ppm, advised to use liquid bleach

*31 Individual, disposable towels

no disposable towels near handink in kitchen

*45 Floor& wall junctures- coved & sealed

replace cove basin in bar

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*21 RFSM - Not On Site

Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times

*18 Toxic items stored above food/utensils

sanitizer bucket above food

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

cheese, bean

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*31 Individual, disposable towels

*31 No soap at handsink