Daddy Mac's Chicken

*47 RFSM Certificate - Not Display

miissing RFSM certificate must be have FSM registered with the city

*22 Accredited food handler certificate - 60 days

missing current food handler cards on site must be have current food handler cards on site

*20 Grease Trap Tickets

missing grease trap ticket must be have grease trap ticket

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling with grease and spills accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit.

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

missing date marks on food containers inside cooler units must be have date mark on all food containers in all areas

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with stagnant water, blood, spills and grease accumulations must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted grease accumulations must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

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

Raw meat stored above potatoes in RIC.

*18 Toxic items labeling-non original container

spray bottles

*20 Grease Trap Tickets

*21 RFSM - Not On Site

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

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

*38 Thawing. under running water criteria - water velocity

*47 Conditions of Permit-in use of food equipment

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling dirty with soil, spills and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils and grease residues must be clean t

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

eggs and raw meat on top shelves over cooked food containers must be maintain raw and cooked food containers at bottom shelves to avoid cross contamination

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

missing body fluids clean up procedures / spill kit

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils, food debris and grease residues

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags as food containers must be use approved commercial food containers

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty with soils and grease encrusted must be clean to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and encrusted grease must be clean to avoid cross contamination

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

observed chicken liver store next to bacon

*10 Clean Sight and Touch

provide cleaning for the prep area, all coolers and freezers

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

provide date marking for all food containers in coolers

*31 Individual, disposable towels

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

open soda in BOH

*36 Cloths in-use for wiping between uses stored

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

keep chicken boxex above floor 6in

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

keep all utensils above floor 6 in

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the area around 3 comp sinks

*43 Ventilation hood-prevent grease dripping

provide cleaning for the vent hood

*34 Pest control-routine inspections for

*02 Cold Hold (41øF/45øF or below)

observed cut potato at room temp without time or temp control 67'f

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

observed raw and cooked chicken store together

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

0ppm quat

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

thie is repeat violation- issued citation

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

provide date marking for all foods in cooler

*31 Individual, disposable towels

*34 Outer openings:closing holes, gaps

observed front door is open (because the vent hood is not working properly )

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

observed oil boxes on the floor

*42 Ventilation hood systems

vent hood is not working properly

*31 Individual, disposable towels

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

*02 Cold Hold (41øF/45øF or below)

potato: 90° F

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

chicken

*31 Handwashing lavatory - used for other purpose

towel, cup at hand sink

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*10 Clean Sight and Touch

provide cleaning for the freezer

*21 RFSM - Not On Site

*31 Individual, disposable towels

Hand wash sinks not supplied with individual disposable towels.

*43 Clean vent syst:Intake/exhaust air ducts

Air intake for A/C system near service counter hand wash sink shows buildup of lint and

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

Box of potatoes stored on floor by chicken reach in cooler.

*47 RFSM Certificate - Not Display

Certificate on display is not issued by the City of Dallas. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue

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

Fried Chicken stored at a temperature of 124.8°F. If time is used as a control, written procedures and logs should be maintained to ensure foods are not below 135°F for more than 4 hours.

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

Plastic ware, disposable cups and other items stored on floor in back storage closet.

*14 When to wash hands before donning new gloves

Employee observed donning gloves without first washing hands.

*20 Grease Trap Tickets

No records available on site of service of grease interceptor. A commercial kitchen's grease interceptor should be serviced at least once every three months, or more frequently if necessary. These

*29 Sanitizing solutions, testing devices

No test strips available at time of inspection for Quaternary Ammonium (Quat, SaniQuat, or MultiQuat). Please provide test strips so that employees can properly test sanitizing solution.

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

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

IN BACK STORAGE

*19 Water & Plumbing in good repair- per code

FIX LEAK AT HAND SINK

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES HANDLING FOOD

*46 Covered waste receptacle for women's restroom

*18 Toxic items labeling-non original container

SANITIZER BUCKET LABELED

*39 Store all equipment & utensil covered or inverted

*29 Sanitizing solutions, testing devices