City Council Restaurant & Bar

*10 Clean Sight and Touch

Clean interior of ice bin.

*21 Outfitter-Certified Food Manager

Obtain COD RFSM certificate.

*31 Individual, disposable towels

Provide disposable papers at kitchen handsink.

*42 Dirty nonfood contact surfaces

Clean fan covers in walk in coolers.

*39 Store all equipment & utensil covered or inverted

Invert mops.

*45Physical Facilities Floors,Walls,Ceilings

Clean Floors, walls, and ceilings.

*47 Other Violations

Notification of signage for current health inspection report. ***Provided***

*31 Handwashing lavatory - accessible

Bar and ice room

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

Cooked beef and chcicken fajitas at 58.5 degrees Par cooked chicken wings held at 56.2 degrees Cut tomatoes held at 43.9 degrees

*42 Dirty nonfood contact surfaces

Card board lined surfaces in the store room (Office)

*31 No soap at handsink

Ice room

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

Store room and store room next to the office

*47 RFSM Certificate - Not Display

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

cracked Raw shell eggs stored over ready to eat foods

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

Moldy strawberries Expired spinach dip

*10 Clean Sight and Touch

Labels left on "clean" containers

*45Utility service lines/pipes may not be exposed

*19 Backflow prevention device - air gap

Missing an air gap from the ice makers

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

rfsm with the City of Dallas and post

*32 Approved Food Contact Equip.

remove cardboard liner from shelves in dry storage room

*31 Individual, disposable towels

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

date mark prepared product with use by date not exceed 7 days

*47 RFSM Certificate - Not Display

certificate for RFSM must be posted

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

Make sure the food in the walk in cooler has dates on the product. ( soft cheese and etc.)

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

the common name on the product in the walk in cooler.

*33 Warewashing machine recycles sanitizing solution

The machine is not dispensing the sanitizer at the dish machine inside the bar.

*42 Dirty nonfood contact surfaces

clean the dirty gaskets on the reach in cooler on prep line.

*38 Thawing. under running water criteria

Seafood Salmon sitting in a container of water at room temperature.

*21 RFSM - Not On Site

(RFSM ) Registered food service manager must be posted for public viewing.

*45Floor, wall, ceiling - Exposed material

Missing the ceiling panel over the ice machine.

*31 Individual, disposable towels

provide paper towels at the back sink by the ice machine,

*10 Clean Sight and Touch

soda holsters have buildup of dirt on the inside of the nozzle.

*35 Hair Restraints effective

Provide beard restraints ( second warning)

*39 Keep utensils handles upright or protected

all scoops with handles ( use plastic containers) handles should not touch the product.

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

Provide a written procedure on vomiting cleanup (blood pathogen cleanup )

*45Floor, wall, ceiling - Exposed material

Provide missing ceiling panels over the ice machine.

*18 Toxic items labeling for original container

Label the bottle exterior (bleach water )

*31 Individual, disposable towels

Provide towels at the hand sink by the ice machine in the back. bar hand sinks need paper towels.

*20 Grease Trap Tickets

Maintain the grease trip

*21 RFSM - Not On Site

NO RFSM on site during the operation.

*28 Date marking commercially prepared RTE/ TCS food

Provide date on the luncheon meat ham .

*24 Food Labeling- with common name of the food

Provide common name on products in the walk in cooler.

*35 Hair Restraints effective

Provide hats and beard guards.

*47 Other Violations

when knives are stored on the magnetic strip they should be handle down because they can be stored up their wet and the water should run from the blade to the handle.

*10 Clean Sight and Touch

soda holsters was dirty with slim

*02 Cold Hold (41øF/45øF or below)

Wings 50.2°F, black beans 62.8°F

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

Milks

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

Keep door closed

*47 Conditions of Permit-in use of food equipment

*35 Jewelry Prohibition

employee wearing multiple bracelets

*26 Consumer Advisory Disclosure---asterisking

*42 Dirty nonfood contact surfaces

Floors

*29 Sanitizing solutions, testing devices

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

Chicken wings 52.6 degrees Fahrenheit

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

Potatoes 104.5 degrees Fahrenheit

*10 Clean Sight and Touch

Clean ice maker

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*38 Thawing. Under refrigeration

ROP Fish

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

Date mark sausage patties and links in walk-in cooler.

*29 Sanitizing solutions, testing devices

Chlorine test strips.

*31 Heated air hand drying device

*32 Approved Food Contact Equip.

clothes under cutting boards.

*34 Outer door: solid,selfclosing,tightfitting

open doors

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

*42 Dirty nonfood contact surfaces

Clean floors and fryer exterior.