Crushcraft

*10 Clean Sight and Touch

Microwave soiled. Must be cleaned

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

Raw eggs next to cooked eggs and vegetables

*14 When to wash hands before donning new gloves

Employees observed not washing hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

Rear kitchen hand sink used to store knives and containers

*36 Cloths in-use for wiping between uses stored

Wiping cloth left at kitchen prep counter

*39 Keep utensils handles upright or protected

ice scoop with handle in ice in ice bin

*45 Premises shall be maintained in good repair

Observed damaged ceiling tile in front and rear of restaurant

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

Raw chicken next to cooked chicken

*14 When to wash hands

Employees not washing hands or changing gloves after switching tasks

*19 Water & Plumbing in good repair- per code

Leaking restroom, hand wash and 3 compartment sink

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

Missing date markings on items in rear reach in cooler

*36 Cloths in-use for wiping between uses stored

Wiping cloths left out of sanitizer bucket

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

Food stored on floor in rear kitchen and front kitchen

*42 Dirty nonfood contact surfaces

Soiled cooler gaskets

*43 Clean vent syst:Intake/exhaust air ducts

Soiled air intake vents

*45 Premises shall be maintained in good repair

Damaged ceiling tiles

*35 Outer Clothing, Clean Condition

Employee with very long nails and numerous rings handling food

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

raw eggs above peppers move raw eggs closest to where they will be cooked

*10 Clean Sight and Touch

dirty food contact surfaces- clean rice cookers, microwave, mixer bases, choppers

*39 Equipment in good repair and proper adjustment.

replace broken, cracked, or stiff gaskets

*42 Dirty nonfood contact surfaces

clean all equipment

*31 Handwashing lavatory - used for other purpose

hand sinks used for other purposes- utensil storage

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. CURRY SAUCE

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM

*22 Accredited food handler certificate - 60 days

KEEP FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES

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

KEEP FOOD PRODUCTS COVERED DURING STORAGE

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN DUSTY CEILING, STORAGE SHELVES,

*45 Premises shall be maintained in good repair

KEEP COOLER IN GOOD WORKING CONDITION AT ALL TIMES. MONITOR THE COOLER THAT FREEZE UP , MANGER STATED THAT COOLER FREEZE UP VERY OFTEN.

*6 Discard PHF is exceeds time/temp combinations

------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -

*24 Food Labeling- with common name of the food

SALT???

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETER TO ALL COOLER AND FREEZER

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

Chicken & veggies 67 F

*18 Toxic items labeling-non original container

*31 Individual, disposable towels

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

*46 Covered waste receptacle for women's restroom

*45 Lockers to be used to store personal items

*47 Handwashing signage

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

you cannot store utensils in standing water

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

Raw beef over cabbage Raw eggs over cooked vegetables Raw beef over tofu

*42 Floors/walls/ceiling/nonfood dirty

clean shelves above pup table in the back clean dust on ceiling

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use cloth or paper towels to catch moisture a spill-must wipe it up

*31 Handwashing lavatory - used for other purpose

Hand souls used for other purposes

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

OPEN CONTAINER DRINK

*28 Original cont. of RTE/PHF/Day1= day of opening

SEVERAL ITEMS WITH NO DATE MARKING IN COOLER

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGGS 45 DEGREE F

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

RELABEL SUGAR BULK CONTAINER

*37 Self-Service dispensing equip. protect w/o employee

MUST PROVIDE BETTER MECHANISM TO PROTECT CONDIMENTS FROM CONTAMINATION AT SELF SERVICE RECOMMEND SQUIRT BOTTLE

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*39 Keep utensils handles upright or protected

NEED UTENSIL WITH HANDLE FOR BULK BINS, CAN NOT USE CUPS

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

DESIGNATE AREA FOR PERSONAL ITEMS

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR OPEN

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEES PUT ON GLOVES WITHOUT WASHING HANDS

*37 Self-Service dispensing equip. protect w/o employee

MUST PROVIDE BETTER MECHANISM TO PROTECT CONDIMENTS FROM CONTAMINATION AT SELF SERVICE RECOMMEND SQUIRT BOTTLE

*29 Cold/hot hold unit thermometer easily viewable

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

BOTTLES IN ICE FOR CONSUMPTION AT FRONT

*02 Cold Hold (41øF/45øF or below)

RAW EGG 60 DEGREE F

*18 Toxic items labeling-non original container

LABEL ALL SPRAY BOTTLES

*10 Clean Sight and Touch

INSIDE MICROWAVE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENT OVER DISH WASHER

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

RAW EGG OVER COOKED CHICKEN IN RIC

*47 RFSM Certificate - Not Display

REGISTER WITH THE CITY OF DALLAS

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

RICE SCOOP

*18 Toxic items labeling-non original container

SPRAY BOTTLE

*02 Cold Hold (41øF/45øF or below)

RAW EGG 50 DEGREE F, CHICKEN 45GEFREE F

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

ITEMS ON FLOOR, IN COOLER

*47 Handwashing signage

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

ON ITEMS IN COOLER

*29 Food thermometers provided and accessible

REPLACE THERMOMETER

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION LAST SERVICE 3/14/17 SERVICE WITHIN 1 WEEK

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

EMPLOYEE EATING IN KITCHEN , PERSONAL FOOD IN KITCHEN

*31 Handwashing lavatory - accessible

BLOCKED BY CART

*18 Toxic items labeling-non original container

SPRAY BOTTLES

*03 Food products not maintained at 135øF or above

PORK 124 DEGREE F

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

RICE SPOON

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*02 Cold Hold (41øF/45øF or below)

EGGS STORED AT ROOM TEMPERATURE

*10 Chlorine sanitizer concentration, minimum temp.

*36 Cloths in-use for wiping between uses stored

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;