China Wok

*10 Clean Sight and Touch

Can opener has residue, shall be clean to sight

*18 Use toxic according to manufacturer direction

Keep sanitize solution at 50-100ppm of Cl

*36 Cloths in-use for wiping between uses stored

wiping cloths need to stored between use in bucket

*39 Store all equipment & utensil covered or inverted

utensils need to be inverted from contamination

*45 Drying Mops-air dry

mop water shall be drained and hanged

*46 Enclosed toilet room w/self closing doors

RR door shall self close

*42 Nonfood-contact surfaces material

shelves bottom for prep table has rust build up

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

observed personal drink at food prep table

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

vegetables observed in WIC on floor, shall be off floor 6 inches .

*40 Store single-service item in original package

items stored between equipment not allowed

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

Detail interior of ice machine to remove build up

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

Observed employee using bare hands to handle cooked chicken

*18 Medicines labeled and stored properly

Observed Thera-Flu liquid on storage shelf

*27 Cool TCS foods using proper methods

Several containers of cooked chicken out at room temp. (COS)

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

Must provide use by dates on cooked (RTE) foods stored in walk in cooler with expiration dates.

*33 Rinsing procedures - 3 compartment sink

Observed staff just rinsing dishes off- wash properly

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

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

Observed open container of oil on the floor- store at least 6 inches off the floor. (COS)

*39 Equipment and Utensils Storage

Observed ice scoop inside of the large ice bin.

*42 Dirty nonfood contact surfaces

Clean and sanitize white piping underneath 3 compartment sink- build up seen.

*45 Premises shall be maintained in good repair

Repair the bottom restroom/staff door- not in good repair. Bottom section missing. Clean and sanitize all storage area in kitchen/front counter. Properly seal around back exit door- daylight seen.

*47 Other Violations

Remove items from inside of mop sink.

*35 Hair Restraints effective

observed employee at serving line without hair restraints

*21 RFSM - Not On Site

no RFSM on site during the inspection

*28 Date marking commercially prepared RTE/ TCS food

cooked ready to eat foods stored inside the walk in cooler must be date marked with the used by date ( chicken cooked/ pasta) stored inside of walk in cooler

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

food stored on the floor of walk in cooler - store 6 inches off the floor

*46 Physical Facilities Premises

detail clean restroom ( sink/toilet)

*42 Dirty nonfood contact surfaces

clean exterior of equipment line/ exterior of bulk ingredients container

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

invert single service items when not use

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

observed staff preparing vegetables with the common name

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

*34 Controlling pests. Eliminating harborage conditions

Door left open

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

Water bottle on prep area

*32 Nonfood surfaces-design to be cleaned easily

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

*18 Unnecessary chemicals not allowed

Excessive amount of chlorine in bucket

*45 Premises shall be maintained in good repair

Damaged ceiling

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

CHICKEN AT 43.6*F, SLICED CABBAGE 53.5*F

*35 Hair Restraints effective

PROVIDE FOR ALL

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

FOOD CONTAINER STORED ON TOP OF OPEN FOODS; COVER ALL IN COOLERS

*45 Ceiling easily cleanable and light in color

REPLACE ALL CEILING TILE EXPOSED TO MOISTURE

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*03 Food products not maintained at 135øF or above

CHICKEN 127.9*F ON PREP TABLE

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

OBSERVED FLIES LANDING ON SINGLE SERVICE ARTICLES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 Wash hands after all other activities

LACK OF HAND WASHING

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED GAP AT BOTTOM OF DOOR

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED THROUGHOUT ESTABLISHMENT

*32 Approved Food Contact Equip.

UNCOVERED FOOD ITEMS STORED IN CARDBOARD BOX USED FOR RAW CHICKEN

*39 Loosely cover cooling foods

PROVIDE FOR ALL

*47 RFSM Certificate - Not Display

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

RAW CHICKEN STORED ABOVE RTE FOODS ; RAW CHICKEN STORED BEHIND RAW SHRIMP IN MAKE READY COOLER

*21 RFSM - Not On Site

*14 When to wash hands after handling soiled equip/utensil

FAILURE TO WASH HANDS AFTER HANDLING TRASH: BROCCOLI DISCARDED

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*39 Loosely cover cooling foods

PROVIDE FOR ALL IN COOLERS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

SLICED CABBAGE 55*F STORED ON PREP TABLE , GARLIC 44*F IN RIC

*47 Health permit posted

POST IN CUSTOMER VIEW

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

RAW CHICKEN STORED BEHIND RAW SHRIMP; RAW CHICKEN STORED ABOVE RAW BEEF IN WIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*35 Hair Restraints effective

PROVIDE FOR ALL

*12 Gloves Single Use

OBSERVED RFSM WASHING GLOVES

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

OBSERVED EMPLOYEE DRINKING IN KITCHEN; PERSONAL DRINK STORED IN PREP AREA

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON CUTTING BOARD

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

*14 Wash hands after all other activities

LACK OF HAND WASHING

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

FOOD HANDLERS- CERTIFICATE NOT ON SITE PROVIDE FOR ALL

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

FOOD ITEMS STORED ON FLOOR

*47 Health permit posted

POST IN CUSTOMER VIEW

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*02 Cold Hold (41øF/45øF or below)

CABBAGE 67*7F, RAW CHICKEN 67*F

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS

*21 RFSM - Not On Site

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*02 Cold Hold (41øF/45øF or below)

RAW BEEF 46*F, CABBAGE 56*F STORED ON PREP TABLE

*20 Conveying Sewage

HANDSINK BACKING UP IN KITCHEN

*32 Approved Food Contact Equip.

REMOVE CARDBOARD AND SHEETROCK LINING FROM SHELVES

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

PERSONAL FOOD ITEMS STORED WITH CUSTOMERS FOOD

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

BOWLS USED FOR SCOOPING

*14 When to wash hands

LACK OF HAND WASHING

*31 No soap at handsink

PROVIDE FOR ALL

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*03 Food products not maintained at 135øF or above

HOT WIGS 88*F, 125* ON SERVING LINE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*37 Food, utensils & equip under other sources

FOOD ITEMS STORED ON CHAIR ; PREPPING FOOD IN 3 COMP SINK WITH SANITIZER IN SINK

*02 Cold Hold (41øF/45øF or below)

raw chicken: 47.6 f raw beef: 48.6 f

*03 Food products not maintained at 135øF or above

COOKED BEEF: 103.0 F COOKED CHICKEN: 70.9 F

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED

*31 Handwashing lavatory - used for other purpose

KITCHEN HAND SINK BASIN BLOCKED WITH UTENSILS

*35 Hair Restraints effective

KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS

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

LARGE CONTAINER OF RAW BEEF RESTING ON THE FLOOR OF THE WALK IN COOLER

*42 Floors/walls/ceiling/nonfood dirty

WATER ON THE FLOORS OF THE KITCHEN

*47 Handwashing signage

NO HAND WASH SIGN IN THE RESTROOM

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWEL RESTING ON A FOOD PREPARATION TABLE SURFACE

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES (DINING ROOM)

*35 Hair Restraints effective

KITCHEN COOKS NOT WEARING HAIR RESTRAINTS

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

FOODS STORED ON THE FLOOR OF THE WALK IN COOLER

*47 Handwashing signage

HAND WASH SIGNS NEEDED FOR TWO RESTROOM HAND SINKS

*42 Dirty nonfood contact surfaces

CLEAN UPPER REACH IN COOLER GASKET (MOLD PRESENT)

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE

*32 Damaged Equipment

REPLACE OLD, BROKEN AND BRITTLE REFRIGERATOR GASKETS ON THE REACH IN COOLER DOORS

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER)

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

FOODS RESTING ON THE FLOOR (WALK IN COOLER)

*35 Hair Restraints effective

FOOD WORKERS NOT WEARING HAIR RESTRAINTS

*31 Handwashing lavatory - accessible

KITCHEN HAND SINK BLOCKED BY A FAN

*10 Chlorine exposure time table

NO CHLORINE CONCENTRATION IN SANITIZING BUCKET

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE IN THE DINING ROOM

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWL (RESTROOM)

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION

*36 Cloths in-use for wiping between uses stored

PLACE SANITIZING TOWELS IN THE SANITIZING TOWEL BUCKET AFTER AND IN BETWEEN USES

*47 Handwashing signage

PROVIDE HAND WASH SIGN FOR RESTROOM

*42 Dirty nonfood contact surfaces

CLEAN AND REMOVE DUST FROM THE FAN COVERS (WALK IN COOLER)

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

PERSONAL EMPLOYEE DRINK RESTING ON THE CUTTING BOARD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FRONT HAND SINK FLOOR DRAIN

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE FRONT INTAKE VENT

*46 Physical Facilities Premises

CLEAN TOILET SEAT (RESTROOM)

*47 Handwashing signage

PROVIDE HAND WASH SIGN FOR THE RESTROOM HAND SINK

*02 Cold Hold (41øF/45øF or below)

RAW EGGS : 55.8 F

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*45 Premises shall be maintained in good repair

some lights not working properly repair bad exit door gaps - seal door broken - repair back screen door - broken and rust -

*29 Sanitizing solutions, testing devices

missing sanitizing solutions : sanitizer bucket 100 ppm chlorine 3 compartment sink 50 pm chlorine

*20 Grease Trap Tickets

missing grease trap ticket

*02 Cold Hold (41øF/45øF or below)

RI cooler kitchen area 52F rice 47 F chicken 46 F tufu 45 F

*10 Sanitization after Cleaning

need to sanitize food surfaces at all times

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

missing writing employee health policies

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

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

rice 120

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW CHICKEN STORED ABOVE RAW BROCCOLI

*10 Clean Sight and Touch

CLEAN INSIDE OF PREP COOLER

*23 Water, Plumbing,& Waste Water - Pressure

*31 Handwashing lavatory - accessible

*47 Other Violations

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS

*33 Warewash - Wash cycle temp. of chem. Sanitizer