Dallas Auction Cafe

*10 Clean Sight and Touch

CAN OPENER

*18 Toxic items storage adjacent to food/utensils

*20 Grease Trap Tickets

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

*29 Sanitizing solutions, testing devices

*43 Light bulbs, light shields provided

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

*34 Outer door: solid,selfclosing,tightfitting

*10 Clean Sight and Touch

clean inside ice machine and clean nozzles on coke dispensers

*28 Date marking combined ingredients for RTE/ TCS food

date mark RTE food in WIC

*40 Reuse of single service articles

can not reuse Dairy containers

*45 Premises free of litter

*46 Covered waste receptacle for women's restroom

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

COVER ALL

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED OPEN EXIT DOOR

*02 Cold Hold (41øF/45øF or below)

HAM IN CHU 45*F, SLICED TOMATOES 46.1*F,45.2*F IN CHU, CHEESE STORED ABOVE COLD LINE AT 56*F

*47 Other Violations

LABEL 3 COMP SINK

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET AT 3 COMP SINK

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TABLE /CUTTING BOARD

*02 Cold Hold (41øF/45øF or below)

SALAD ON ICE /SERVING LINE 46.3*F,LETTUCE ON ICE 57.3*F, SALSA ON ICE 52.8*F, SLICED TOMATOES 49.3*F, CHEESE ON ICE 50.2*F

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

REMOVE EXPIRED FOODS

*10 Clean Sight and Touch

CLEAN ALL

*14 When to wash hands before donning new gloves

EMPLOYEES

*18 Toxic items labeling-non original container

LABEL ALL

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD : MUST BE MECHANICAL REFRIGERATION

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

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

EMPLOYEE CHEWING GUM AND DRINKS STORED ON PREP TABLE

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*32 Approved Food Contact Equip.

OBSERVED TOWELS UNDER CUTTING BOARD

*45 Walls easily cleanable and light in color

REPAIR DAMAGED WALL IN MOP AREA