Dallas National Golf Club

*18 Toxic items labeling for original container

Need to label all spray bottles

*10 Clean Sight and Touch

Equipment had food/ grease residue , needs to be clean to sight

*36 Cloths in-use for wiping between uses stored

wiping cloths in between use need to be stores properly

*42 Dirty nonfood contact surfaces

Crystal buildup in freezer ( ice cream) , needs to be cleaned

*26 Allergen Labeling

Allergy Post sign - posted for any allergies for consumer

*45 Floor& wall junctures- coved & sealed

Ceiling tiles wet, need to be replaced

*39 Store clean utensils in a self-draining position

OBSERVED ICE BUCKET STORED UPRIGHT AND COLLECTING MELTED WATER, STORE IN SELF DRAINING POSITION

*42 Dirty nonfood contact surfaces

dust/grime build on fans of walk in cooler and entry light bulb, grime/grease build up inside of pop corn machine, CLEAN.

*39 Store clean utensils in a self-draining position

OBSERVED ICE BUCKETS STORED UPRIGHT. STORE IN DRAINING POSITION.

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

place in use utensils on clean surface not in sanitizer buckets.

*42 Dirty nonfood contact surfaces

clean dust on condenser units of WIC.

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

observed clean utensils stored in two containers that were observed with some food debris, store in clean containers.

*26 Consumer Advisory Disclosure---asterisking

provide on menu.

*39 Keep utensils handles upright or protected

handle of scoop touching food product, keep upright to prevent contamination. Using bowls without handles, use handled equipment.

*28 Do not exceed manuf. use by date

two containers of sauces date marked for 10/13-20/19 in walk in cooler. remove food that has passed use by date marking.

*46 Covered waste receptacle for women's restroom

provide covered waster container in restroom that is provided for female employees

*45 Premises:Cleaning, frequency and restrictions

cup freezer at bar area dirty with food residues and contamination must be clean frequently to avoid cross contamination use as public health control cover fan vents inside WUC dirty with soil re

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units kitchen area rust and oxidize must be replace or repair to avoid cross contamination

*10 Clean Sight and Touch

shelving inside cooler unit bar with dripping accumulations must be clean to avoid contamination shelving at glass cups location dirty with dust accumulation must be clean to avoid contamination

*39 Cooking equipment free of encrusted grease

equipment must be clean of encrusted soils and contamination

*45 Premises:Cleaning, frequency and restrictions

dirty floors under floors equipment clean under floors equipment

*29 Sanitizing solutions, testing devices

sanitizing solution zero chemical at sanitizer bucket at prep area must be have concentration of 100 ppm Chlorine

*10 Clean Sight and Touch

ice machine with mold must be clean during operational hours

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

dented cans

*19 Water & Plumbing in good repair- per code

Leak at 2 comp sink faucet.

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

*31 Handwashing lavatory - accessible

Hand sink blocked with floor mats.

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

*45 Premises shall be maintained in good repair

Repair hole in wall at restroom. Provide seal between wall and sinks.

*33 Warewash- Wash cycle temp. of dual temp. machine

WASH TEMP 141 DEGREE F SERVICE REQUEST PUT IN

*28 Original cont. of RTE/PHF/Day1= day of opening

CUT VEGGIES IN RIC PAST 7 DAY MARK