Dallas Environmental Science Academy

*45 Premises shall be maintained in good repair

Fix cracked flooring throughout kitchen

*45Physical Facilities Floors,Walls,Ceilings

Fix broken floor tiles/place work order to have broken floor tiles fixed

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record on site

*45 Premises shall be maintained in good repair

ceiling inside dry room area with broken and expose ceiling material must be replace or repair to proper condition ceiling tiles with water marks and expose material must be replace or repair to p

*42 Floors/walls/ceiling/nonfood dirty

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

does the establishment have sufficient hot water for hand sinks

*19 Hand sink water temperature below 110'F

hand sink temperature at 98 F during operational hours must be at 110 F minimum hot water temperature at hand sinks

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty in all areas with grease and soils accumulations must be clean to avoid cross contamination

*44 Grease Trap Location

missing current grease trap ticket on site must be have current grease trap ticket on site

*42 Floors/walls/ceiling/nonfood dirty

ceiling light shields dirty with dust and soils accumulations must be clean to avoid cross contamination

*22 Accredited food handler certificate - 60 days

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

*45 Premises shall be maintained in good repair

lights shields front area broken must be replace or repair to proper condition

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*45 Premises shall be maintained in good repair

missing tiles at front area entry to kitchen service line broken a/c vent showing gaps and expose construction material inside dry food room ceiling tiles peeling off material in different areas

*42 Floors/walls/ceiling/nonfood dirty

light shields dirty with water marks, dead pest and dust accumulations must be clean to avoid cross contamination

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

hand sink 78 F after more that 60 seconds must be have a hot water booster to obtain 110 F during operational hours to avoid cross contamination by employees

*02 Cold Hold (41øF/45øF or below)

fruit 49'f

*20 Grease Trap Tickets

provide grease trap ticket

*30 Does Establishment have a current valid permit posted?

Location's permit posted is from previous location on 3635 Greenleaf Street

*43 Light bulbs, light shields provided

Florescent light bulb not functioning in back storage area near office.

*31 Individual, disposable towels

No towels available at employee bathroom handwash sink

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificate is posted on a cork board in a back office area. Please post where it is visible to the public.

*34 Remove dead/trapped pests

Substantial amount of dead insects in light shields over entrance to kitchen and throughout dining room. Please remove dead insects when kitchen is not operating so as to prevent potential contaminat

*42 Nonfood-contact surfaces material

Surfaces of equipment legs, shelving, etc. show signs of pitting and rust. All surfaces in a commercial food establishment should be smooth, non absorbent, and easily cleaned and sanitizer.

*42 Dirty nonfood contact surfaces

Areas sound where plumbing is being repaired dirty. Please isolate area.

*19 Water & Plumbing in good repair- per code

Floor drain backed up and under repair. Please isolate area where this is taking place from food production. Do no allow staff or students in area while under repairs. After repairs are made th

*47 Health permit posted

Food Products Establishment Permit is posted in back office and shows wrong address.

*43 Light bulbs, light shields provided

Lights not shielded in dry storage area above cans.

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

POWER OUTAGE 5/23, SERVING EMERGENCY MEALS

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

CARROTS 10/16/16 (1)