Cris and John

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

Use sanitizer Chlorine 50 ppm , Quat 200 ppm

*21 RFSM - Not On Site

Provide Food Manager Certificate

*22 Accredited food handler certificate - 60 days

Provide Food Handler Certificates

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in all units

*32 Equipment & Utensils smooth easily cleanable

Do not use cardboard under microwave, remove plastic film from equipment.

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

Keep personal drinks out of prep areas

*39 Equipment in good repair and proper adjustment.

Replace damaged cooler gaskets

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

Label all bulk containers

*42 Dirty nonfood contact surfaces

Clean shelves and exterior of equipment

*43 Clean vent syst:Intake/exhaust air ducts

Clean vent hood

*46 Covered waste receptacle for women's restroom

Provide trash with lid in customer restroom.

*45 Lockers to be used to store personal items

Store personal belongings out side kitchen

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * brisket 48* cheese 46* sauce 46* have make line serviced

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

Bottom of containers sitting directly on food- cross contamination You do not know where the bottoms have been

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

raw beef over dressing

*32 Maintain in Good Repair

Repair and replace gaskets for reach in units

*34 Controlling pests. Eliminating harborage conditions

Seal bottom of exit door

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

Store container of soup off of the floor

*45 Drying Mops-air dry

*42 Dirty nonfood contact surfaces

Clean ceiling

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

Store drinks at a designated location

*03 Food products not maintained at 135øF or above

cooked chicken 94 degrees F, rice noodles 107 degrees F

*02 Cold Hold (41øF/45øF or below)

Diced tomatoes 55 degrees F

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

Provide spill kit

*27 Cooling, heating, and holding capacities. Equipment

*31 Handwashing lavatory - accessible

Remove items from inside hand sink. Food staff must wash hands after each task.

*10 Sanitization after Cleaning

Food staff observed just washing dishes only. Must wash/rinse/sanitize

*34 Outer door: solid,selfclosing,tightfitting

Replace weather stripping at the back door

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

Observed staff chewing gum while cooking. Properly store employee drinking cups

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

Do not use small cups to dispense ingredients

*42 Dirty nonfood contact surfaces

Detail clean floor/floor drain and vent hood filters.

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

Sauces/containers

*19 Water & Plumbing in good repair- per code

Address warewash plumbing leaks

*32 CIP-Cleanability

Remove aluminum foil from surfaces

*42 Dirty nonfood contact surfaces

Address grease stains behind cooking equipment

*34 Controlling pests. Eliminating harborage conditions

Provide adequate weather stripping at exit door

*27 Cooling, heating, and holding capacities. Equipment

*03 Food products not maintained at 135øF or above

beef-120 degrees F

*18 Toxic items labeling-non original container

spray bottles

*02 Cold Hold (41øF/45øF or below)

corn-52 degrees F; egg roll-50 degrees F

*20 Grease Trap Tickets

needed on site

*31 Individual, disposable towels

no paper towels in the premises for employees;

*34 Pest control-routine inspections for

needed on site

*10 Clean Sight and Touch

NEED TO CLEAN CUTTING BOARDS. THREE COMPARTMENT SINK, AND UNDER PREP TABLES. COOLERS

*47 Other Violations

NEED SPANISH VERSION OF CHOKING POSTER.

*45 Premises shall be maintained in good repair

REPAIR FAUCET AT HAND SINK AND VEGETABLE SINK.

*02 Cold Hold (41øF/45øF or below)

MAINTAIN COLD PRODUCTS AT 41 OR LOWER. OBSERVED COOLER PRODUCTS BY THE GRILL AT 49 DEGREES F.

*20 Grease Trap Tickets

*18 Toxic items stored above food/utensils

HAND SOAP ABOVE THE LETTUCE.

*43 Light bulbs, light shields provided

NEED ABOVE FOOD PREP AREA.

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

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE CEILING TILES, WINDOWS BY THE GRILL, stove, floor. NEED TO DEGREASE THE FLOORS.

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

raw meat above RTE food.

*14 Hands wash procedures-without soap

observed employee wash hands without soap.

*19 Water & Plumbing in good repair- per code

leak in 3 compartment sink faucet, no hot water in handwash sink.

*20 Grease Trap Tickets

Grease trap ticket missing.

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

Date mark food for 7 days and label.

*29 Food thermometers provided and accessible

thermometer missing RIC.

*36 Cloths in-use for wiping food spills used for no other purpose

wiping clothes under raw chicken.

*39 Store equipment & utensils - avoid contamination

use utensils with handle to scoop.

*42 Nonfood-contact surfaces material

clean grill/venthood.

*43 Light bulbs, light shields provided

replace vent hood light bulbs.

*47 Other Violations

missing no smoking sign, handwash sign in kitchen sink.

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP

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

DO NOT KEEP EMPLOYEE DRINK ABOVE FOOD PRODUCTS IN COOLER. STORE IT AT THE BOTTOM OF COOLER

*36 Cloths in-use for wiping between uses stored

*46 Enclosed toilet room w/self closing doors

*43 Light - 20 foot : Washing, utensil, toilet

EMPLOYEE RESTROOM

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING EQUIPMENT WITH DETERGENT ONLY

*21 RFSM - Not On Site

*31 No soap at handsink

*45 Premises shall be maintained in good repair

CHECK COOLER

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*02 Cold Hold (41øF/45øF or below)

CORN 64'F,

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN VENT HOOD, GRILL, STOVE. DEGREASE FLOOR

*19 Water & Plumbing in good repair- per code

REPAIR MOP SINK, THREE COMPARTMENT SINK AND HAND SINK. ALL SINK MUST BE ABLE TO PROVIDE COLD AND HOT WATER FROM ALL FAUCETS

*29 Sanitizing solutions, testing devices

PROVIDE TEST STRIPS FOR YOUR SANITIZER ( quaternary ammonium)

*42 Floors/walls/ceiling/nonfood dirty

ALSO DEGREASE FLOOR FROM ENTIRE ESTABLISHMENT . CLEAN HANDLES OF COOLERS.

*46 Enclosed toilet room w/self closing doors

RESTROOM

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

COVER ALL SALT AND SUGAR FROM OPENED BAGS

*26 Allergen Labeling

PEANUT SAUCE

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

NO DRINKING IN FOOD PREP. AREA. OBSERVED EMPLOYEE COFFEE STORED ABOVE FOOD PRODUCTS IN COOLER

*10 Clean Sight and Touch

COOLERS, CUTTING BOARDS

*38 Thawing. under running water criteria - water velocity

OBSERVED WINGS THAWING IN STANDING WATER. KEEP WATER RUNNING AT ALL TIMES

*31 Individual, disposable towels

RESTROOM

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP

*36 Cloths in-use for wiping between uses stored

KEEP ALL TOWEL IN SANITIZER BETWEEN USE

*21 RFSM - Not On Site

RENEW YOUR EXPIRED DALLAS REGISTERED FOOD SERVICE MANGER CERTIFICATES

*43 Light - 20 foot : Washing, utensil, toilet

EMPLOYEE RESTROOM

*45 Floor& wall junctures- coved & sealed

REPLACE MISSING CEILING TILE FROM RESTROOM

*19 Water & Plumbing in good repair- per code

REPAIR OUT OF ORDER AND LEAKING FIXTURE FROM SINK

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENT HOOD, CEILING AND WALL OF DUST/ GREASE

*10 Sanitization after Cleaning

FINAL NOTICE! OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITHOUT SANITIZER

*21 RFSM - Not On Site

RENEW YOUR EXPIRED DALLAS REGISTERED FOOD SERVICE MANGER CERTIFICATE.

*45 Premises shall be maintained in good repair

REPAIR LEAKING FAUCET FROM THREE COMPARTMENT SINK

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT SHIELD FROM KITCHEN

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

DO NOT STORE ANY FOOD EQUIPMENT IN THE GAP BETWEEN FOOD PREP. TABLES

*36 Cloths in-use for wiping between uses stored

*06 Time as PHC: 4 hours provide written procedures methods of compliance

FINAL NOTICE! LABEL FOOD PRODUCTS WITH USE BY TIME FOR ANY FOOD PRODUCTS USING TIME AS PUBLIC HEALTH CONTROL

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Sp

*31 Individual, disposable towels

*06 Time as PHC: 4 hours provide written procedures methods of compliance

LABEL FOOD PRODUCTS WITH USE BY TIME FOR ANY FOOD PRODUCTS USING TIME AS PUBLIC HEALTH CONTROL

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED

*20 Grease Trap Tickets

*14 Gloves single use

OBSERVED EMPLOYEE WASHED DISHES AND ATTEMPTED TO CONTINUE TO PREP. FOOD WITH SAME GLOVES BUT WAS STOPPED BY ME.

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SANITIZER

*19 No Hot Water / Water heater 50 gallon min.

REPAIR HOT WATER HEATER NO LATER THAN 8-3-18 FRIDAY.

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

NO EATING IN FOOD PREP. AREA.

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

REPAIR HOT WATER FAUCET FROM HANK SINK AND OUT OF ORDER COOLER

*29 Sanitizing solutions, testing devices

*20 Grease Trap Tickets

*32 Approved Food Contact Equip.

NO PRODUCTS STORED IN OPENED FOOD CAN ALLOWED

*47 Conditions of Permit-in use of food equipment

*31 Individual, disposable towels

*14 When to wash

OBSERVED EMPLOYEE EAT AND CONTINUE TO WORK WITHOUT WASHING HANDS

*10 Q.A. PPM - follow manufacturer's direction

TESTED AT 400+ PPM. MAINTAIN CONCENTRATION AS MANUFACTURE INSTRUCTED

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

PROVIDE TIME LABEL AND PROCEDURE FOR PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL

*18 Toxic items storage adjacent to food/utensils

DO NOT STORE CHEMICAL NEXT TO SINGLE SERVE ARTICLES SUCH AS TO GO CONTAINERS

*43 Light - 20 foot : Washing, utensil, toilet

*45 Unnecessary articles prohibited

*32 Equipment & Utensils smooth easily cleanable

*29 Sanitizing solutions, testing devices

*10 Clean Sight and Touch

*36 Cloths in-use for wiping between uses stored

*32 Approved Food Contact Equip.