Dallas Fish Market

*31 Handwashing lavatory - accessible

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

Raw oysters stored over potatoes

*02 Cold Hold (41øF/45øF or below)

Raw shrimp at 64.4 degrees

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

*18 Toxic items labeling for original container

Spray bottle without a label

*39 Store all equipment & utensil covered or inverted

*19 One Inch Air Gap

Spray hose at the dish washing area hanging below the flood level rim of the sink

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

*40 Reuse of single service articles

Micolites

*06 Time as PHC:provide written procedures on site

FOR SUSHI -COS

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*14 When to wash hands before donning new gloves

*47 Handwashing signage

AT ALL HAND SINKS

*19 Water & Plumbing in good repair- per code

FIX BROKEN HAND SINK

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLE SANDWICH WITH BARE HANDS

*02 Cold Hold (41øF/45øF or below)

RAW TUNA 44 DEGREE F, RAW FISH 46 DEGREE F (SUSHI STAND), SUSHI RICE 100 DEGREE

*37 Beverage tubing and cold-plate beverage cooling

PROVIDE SEPARATION AT BAR

*43 Light 20 foot : Reach-in cooler

IN ALL RIC BACK KITCHEN

*39 Equipment in good repair and proper adjustment.

DISPLAY COOLER AT SUSHI STAND ~50 DEGREE F IN BOTH CONTAINERS

*36 Cloths in-use for wiping between uses stored

*41 Food Labeling - Bulk Food w/ Card or Sign

BULK BINS

*20 Grease Trap Tickets

NOT AVAILABLE- SEND MOST RECENT

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

MOLDED BLACKBERRIES IN COOLER

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

OBSERVED PERSONAL OPEN DRINK ON PREP TABLE (7 ELEVEN CUP)

*43 Clean vent syst:Intake/exhaust air ducts

*32 Maintain in Good Repair

*42 Dirty nonfood contact surfaces

*42 Nonfood-contact surfaces material

dirty gaskets

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

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers

*32 Maintain in Good Repair

broken gaskets

*42 Dirty nonfood contact surfaces

dirty gaskets

*10 Clean Sight and Touch

dirty ice machine

*32 Damaged Equipment

replace broken gaskets

*21 RFSM - Not On Site

*42 Nonfood-contact surfaces material

clean dirty gaskets

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

bacteria build up in ice machine, dirty microwave in sushi prep area

*14 When to wash hands before donning new gloves

employees not washing hand before donning new gloves. will ticket next violation

*31 No soap at handsink

no soap in mens restroom/no soap at bar handwashing sink

*27 Cooling method, criteria - using ice bath

if using ice baths, ice or ice water must be at the food level.

*18 Toxic items labeling-non original container

spray bottles in kitchen and bar not labeled for whats inside

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

quail eggs in RIC above oil, spices, sauces

*32 Equipment & Utensils resistant pit,chip, crazing

resurface/replace all worn, discolored cutting boards

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

chef drinking open can in prep area, dish washer chewing gum in kitchen, employees eating food in kitchen

*45 Lockers to be used to store personal items

personal items on prep surface/backpack stored on clean plates near dish washer