Coolgreens

*10 Sanitization after Cleaning

Observed dish machine sanitizer at 0 ppm Cl. Must use 3-compartment sink to sanitize.

*20 Grease Trap Tickets

Grease trap must be serviced every 90 days and records kept on site 3 yrs.

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*42 Dirty nonfood contact surfaces

Observed dirty top of dish machine.

*10 Clean Sight and Touch

Clean inside RIF (dirty with food debris)

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

Observed food boxes on floor in WIC. Keep 6 inch off floor

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

*42 Dirty nonfood contact surfaces

Clean dirty gaskets on RICs and shelves in WIC

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING / DONNING GLOVES WITHOUT WASHING HANDS

*39 Store all equipment & utensil covered or inverted

INVERT / COVER DISHES

*02 Cold Hold (41øF/45øF or below)

SALSA 45.8F

*34 Outer door: solid,selfclosing,tightfitting

CLOSE ALL OUTER OPENINGS

*45 Premises shall be maintained in good repair

REPAIR DAMAGE CEILING TILES

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

COVER ALL FOOD

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS & FLOORS

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

BARE HAND CONTACT ON RTE FOODS

*21 RFSM - Not On Site

NO RFSM ONSITE

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS, FLOORS

*32 Package integrity

REMOVE ALL DENT CANS

*18 Toxic items storage adjacent to food/utensils

S. BUCKETS STORED NEED FOOD / EQUIP

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*39 Store all equipment & utensil covered or inverted

COVER / INVERT ALL DISHES

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD

*02 Cold Hold (41øF/45øF or below)

B. EGGS 46.9 PASTA 47.9f

*21 RFSM - Not On Site

NO RFSM ONSITE

*35 Hair Restraints effective

PROVIDE RESTRAINTS FOR ALL EMPLOYEES

*45 Premises shall be maintained in good repair

REPAIR DAMAGE CEILING TILES

*45 Physical Facilities Premises-absorbent materials on floors

REMOVE ALL ABSORBENT MATERIALS ( BOXES)

*44 Trash can provided for papertowel waste

PROVIDE TRASH CANS AT ALL HAND SINK

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*21 RFSM - Not On Site

NO RFSM ONSITE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS & FAN VENT COVERS

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES & GAPS

*18 Toxic items labeling-non original container

LABEL ALL TOXICS CHEMICAS

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( NO RINGS & WATCHES)

*45 Premises shall be maintained in good repair

REPAIR DAMAGE CEILING TILES

*35 Jewelry Prohibition

NO JEWELRY ALLOWED (BRACELET)

*21 RFSM - Not On Site

NO RFSM ON DUTY DURING INSPECTION

*02 Cold Hold (41øF/45øF or below)

G. SALMON 48.4, AVOCADO 48.4, R. EGGS 59.5, PASTA 46.7

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

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

FOOD EQUIPMENT IMPROPERLY STORED ON FLOOR