Chimichurri Argentinian Bar & Kitchen

*31 Individual, disposable towels

shall have paper towels at hand sink

*21 RFSM - Not On Site

No RFSM on site

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

No food bowl allowed on top of cold hold food

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

Label bulk container with label

*42 Floors/walls/ceiling/nonfood dirty

Vent ceiling dusty needs to be cleaned

*32 Smooth Contact Surfaces

cutting board needs to be resurfaced - smooth

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in solution bucket between uses

*47 Other Violations

choking poster shall be displayed

*34 Outer openings:closing holes, gaps

back door needs a seal on bottom to close gap opening

*10 Chlorine sanitizer concentration, minimum temp.

chlorine main dish washer 0 ppm

*42 Ventilation hood systems

clean vent a hood system

*39 Cutting surfaces.

resurface cutting boards

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitizer air dry

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

observed raw shelled eggs stored above rte food in walk in cooler observed raw chicken stored above steak steak stored above salami in walk in cooler

*47 Other Violations

provide chocking poster

*22 No unnecessary personnel allowed in food prep area

child not allowed

*34 Outer openings:closing holes, gaps

observed gap around entrance door

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*10 Chlorine sanitizer concentration, minimum temp.

main dish washer 0 ppm

*34 Outer door: solid,selfclosing,tightfitting

front door open

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

raw meat stored above rte ham

*03 Food products not maintained at 135øF or above

sausages 87.7 degrees f-keep hot food at 135 degrees f or above

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

provide label for food storage container; squeeze bottles

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean coolers inside, clean fan cover in wic

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*15 Contact RTE Products w/ Bare Hands

do not touch rte food with bare hands

*35 Jewelry Prohibition

jewelry not allowed while prepared food

*21 RFSM - Not On Site

rfsm manager not on site obtain rfsm certificate from the City of dallas within 7 days

*39 Equipment-doors, seal hinges adjusted/intact

repair damaged gaskets around cooler doors

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

observed food sit on floor in wic

*46 Covered waste receptacle for women's restroom

provide covered receptacle in women restroom

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

empanadas stored out at room temperatures-not time

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

label bulk ingredient bins

*15 Contact RTE Products w/ Bare Hands

observed employee use bare hands to prepare plate for customer, must use second barrier to handle rte foods

*24 Food Labeling- with common name of the food

label all squeezed bottles with common name

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water sink at kitchen dessert area waiting

*21 RFSM - Not On Site

no rfsm

*22 Accredited food handler certificate - 60 days

all food handlers must be trained in food safety

*31 Handwashing lavatory - used for other purpose

utensils stored inside of hand sink

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

personal drinks store on food prep

*42 Dirty nonfood contact surfaces

detail clean walls underneath 3 com sink

*02 Cold Hold (41øF/45øF or below)

cold holding food items must be maintained at 41 degrees f french toast mix raw eggs observed at 74 degrees f

*39 Equipment in good repair and proper adjustment.

replace damaged cutting boards as often as needed

*34 Remove dead/trapped pests

OBSERVED TRAPPED MICE IN BACK STORAGE AREA, REMOVE.

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

OBSERVED DEAD FLIES INSIDE OF UNCOVERED LIQUORS LOCATED AT BAR. LIQUORS WERE DISPOSED OF. OBSERVED HEAVILY DENTED CANS, DISPOSE OF CANS.

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

OBSERVED UNCOVERED LIQUORS AT BAR. COVER.

*45 Premises shall be maintained in good repair

OBSERVED MANY OPEN GAPS IN BACK STORAGE AREA, SEAL.

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

OBSERVED RAW CHICKEN STORED ABOVE RTE SAUCE. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

*31 Individual, disposable towels

OBSERVED NO PAPER TOWELS AT HAND SINK LOCATED IN EMPLOYEE RESTROOM, PROVIDE.

*46 Covered waste receptacle for women's restroom

PROVIDE COVER WASTE CONTAINER IN EMPLOYEES RESTROOM.

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

OBSERVED ICE SCOOP STORED ON SOILED SURFACE OF ICE MACHINE.

*29 Sanitizing solutions, testing devices

NO AVAILABLE TEST STRIPS FOR CHLORINE SANITIZER. PROVIDE TEST STRIPS.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON WIRE STORAGE SHELVES. DUST BUILD UP ON WIRES LOCATED ABOVE BAR.

*02 Cold Hold (41øF/45øF or below)

HOUSE MADE SAUCE OBSERVED AT 46.2F. STORE IN COLD HOLD EQUIPMENT.

*47 Handwashing signage

PROVIDE HAND WASH SIGN AT WAITRESS STATION.