Chocolate Lounge Exclusive

*46 Covered waste receptacle for women's restroom

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*20 Grease Trap Tickets

*29 Sanitizing solutions, testing devices

*30 Does Establishment have a current valid permit posted?

*45 Premises shall be maintained in good repair

replace all broke/missing floor tile and coring where needed, Seal all stationary equipment to the wall properly

*32 Approved Food Contact Equip.

Replace all residential equipment with commercial equipment

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

separate chicken beef and fish in the ric

*10 Clean Sight and Touch

Clean algae in the ice machine

*21 RFSM - Not On Site

must register food manager courses with the city of Dallas

*18 Toxic items storage adjacent to food/utensils

label chemical bucket used to soak rags

*43 Light bulbs, light shields provided

need light shields in kitchen replace light shielps

*20 Grease Trap Tickets

Need grease trap tickets within the last 90 days

*39 Utensils, single serve items 6 inches off - floor

utensils must be 6 " off the world

*42 Floors/walls/ceiling/nonfood dirty

clean dust and build up on walls ceiling floors dust on ceiling grease on floor clean drains

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

had break in and door was shattered- seal door

*28 Do not exceed manuf. use by date

expired cheese and cold cuts 10-8-2021

*29 Outfitter-Thermometer.

need thermometers in all freezers and coolers

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

all food must be stored at least 6 " off the floor

*10 Clean Sight and Touch

clean microwave and algae in the ice machine, clean inside and out side of coolers

*32 Approved Food Contact Equip.

table in the kitchen must be food grade

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees F or below. violations marked with * tarter sauce 78 degrees F

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

Sanitizer stored next to clean dishes

*31 Handwashing lavatory - accessible

Hand sink must be accessible and stocked

*42 Dirty nonfood contact surfaces

Clean walls in kitchen area

*03 Food products not maintained at 135øF or above

Hot foods must be maintained at 135 or higher

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

Store clean dishes with handles facing up

*33 Rinsing procedures - 3 compartment sink

All dishes must be cleaned and sanitized

*10 Clean Sight and Touch

clean inside microwave

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

personal drink found opened

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

*43 Light bulbs, light shields provided

no light bulb in vent hood system

*47 Handwashing signage

no handwash signage on handwash sink at bar