Dallas Grilled Cheese Co

*21 RFSM - Not On Site

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

0 ppm of sanitizer at 3-comp sink

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

observed chili date mark 6-2-23 - discard expired food after 7 days

*02 Cold Hold (41øF/45øF or below)

ranch observed on counter for to-go at 74 F

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

raw hamburger stored on top of smoked brisket. bread pudding not covered

*20 Grease Trap Tickets

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

provide date marking on all prepare foods

*10 Clean Sight and Touch

Observed dirty can opener blade.

*21 RFSM - Not On Site

RFSM not on site.

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

Observed food items, in containers, stored on the floor in WIC.

*42 Dirty nonfood contact surfaces

Observed RIC dirty on the bottom shelf, under griddle.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

*45 Premises shall be maintained in good repair

*18 Toxic items storage adjacent to food/utensils

*19 Hand sink water temperature below 110'F

*10 Clean Sight and Touch

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

*39 Cutting surfaces.

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*02 Cold Hold (41øF/45øF or below)

*33 Manual ware washing, sink compartment requirement

*06 Discard if TCS is in container w/ no date or day

*43 Light bulbs, light shields provided

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

NO DATE MARKING ON PREPARED FOODS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*02 Cold Hold (41øF/45øF or below)

S. CHEESE 47.0F

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

NO PERSONAL DRINKS IN PREP AREA

*18 Toxic items storage adjacent to food/utensils

TOXICS STORED WITH FOOD

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*45 Mats / Duckboards nonabsorbent

REMOVE ALL ABSORBENT MATERIALS

*02 Cold Hold (41øF/45øF or below)

S. CHEESE 53.8, S. CHEESE 48.0, S. CHEESE 46.6

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS ( UNDER & BEHIND EQUIPMENT ) & GASKETS

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET AT 3 COMP SINK IN KITCHEN & PRESSURE

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ITEMS

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

IMPROPER AND EXPIRED DATE MARKING ON PREPARED FOOD

*21 RFSM - Not On Site

NO RFSM ON DUTY DURING INSPECTION

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

personal drinks stored with food and on prep TABLE

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*15 Contact RTE Products w/ Bare Hands

*10 Clean Sight and Touch

can opener observed with product accumulation

*14 When to wash hands before donning new gloves

observed female employee boh using cell phone then putting gloves on without washing hands first.

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

replace residential freezer with commercial

*35 Jewelry Prohibition

female employee boh observed with multiple bracelets on , only a single / plain ring allowed

*40 Store single-service item in original package

maintain coffee/tea filters in plastic bag or other protective means while in storage

*47 Health permit posted

*41 Food Label - Bulk food w/ manufatuter labeling

label all food containers with common name label seasoning shakers on cook line

*42 Floors/walls/ceiling/nonfood dirty

ceiling fan cover inside wic observed with heavy dust accumulation, wic gasket observed with black mold like substance

*47 RFSM Certificate - Not Display

*46 Plumbing design, construction, and installation

Prep sink sink faucet

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

Peg board

*02 Cold Hold (41øF/45øF or below)

Marinated tomatoes lower level of the point of usage refrigerator at 56.7 degrees

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*19 One Inch Air Gap

Ice bins and ice maker

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

*35 Hair Restraints effective

Bread nets missing

*01 Cooling -- within 2 hours, 135-70øF

Cooked mushrooms cooling on the counter at 95.2 degrees

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. have coolers serviced do not over fill container

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

*39 Store equipment & utensils in a clean, dry place

utensil stored between prep surfaces

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

back door propped open

*02 Cold Hold (41øF/45øF or below)

GRUYERE CHEESE 51

*27 Cooling, heating, and holding capacities. Equipment

RIC > 45

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*39 CIP-Cleanability-self draining

CARDBOARD BOXES UNDER MATS

*35 Hair Restraints effective

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

ice cream dipper not running

*09 Food on display shall be protected from contamination

lemons need a lid

*02 Cold Hold (41øF/45øF or below)

diced tomatoes 50 F black bean patty 43.9 F

*14 When to wash hands after handling soiled equip/utensil

after using cash register, wash

*34 Controlling pests. Eliminating harborage conditions

*47 Conditions of Permit-in use of food equipment

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

will send guidance document