DALLAS STAR FOOD MART.

No current liquid waste manifest

No food manager on site

Employee washing hands at 3-compartment instead of hand sink

No date marking on any food>if any food kept for more than 24 hrs must date mark

Provide chlorine test strips

Do not line shelves w/ cardboard

Cover all foods in coolers

Clean dust accumulation in all drink coolers

Fix holes in back of house/by beer cooler

Bring/have food handler on site

All drain pipes must have a 1-inch air gap

No current manifest

No RFSM on site

For any commercially made food products once open must have date marking indicating day opened

Provide chlorine test strips to determine concentration of sanitizer solution

Don't store/place food (raw shelled eggs) on floor

Replace missing panels on cooling unit in drink cooler

Label bulk ingredient bins

Clean interior of both walk-in coolers

Get rid of any litter in store (kitchen area, walk-in coolers)

Clean food residue on the top portion of interior of microwave

missing employee health policies and procedures

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

floors under shelving and equipment dirty with soils, debris and grease accumulations must be clean to avoid cross contamination

holes at back wall area must be closed all gaps or holes to avoid pest harboring

RI cooler at 60 F must be maintain food temperature of 40 F or below

RI cooler at 60 F PIC must be ensure RI cooler unit maintain food temperatures of 40F or below to avoid cross contamination

expired dates and damage cans on food shelving area must be discard cans to avoid cross contamination

freezer equipment dirty with blood, spills and food debris must be clean to avoid cross contamination

using thank you bags as food containers must be use approved containers as food containers in all areas

ceiling tiles dirty with spills and dust accumulations must be clean to avoid cross contamination

missing writing employee health policies

missing sanitizing solutions 3c sink 50 ppm chlorine concentration sanitizer bucket 100 ppm chlorine concentration

not current food handler cards on site must be have current food handler cards on site

RFSM not on site must be have a RFSM during operational hours

missing writing employee health policies

eggs in top shelf inside cooler unit must be at lower level to avoid cross contamination

all cooler units dirty with stagnant water, litter, food debris and soils deposits must be clean to avoid cross contamination cooking equipment dirty must be clean to avoid cross contamination

bread container without lid or clear protection all TCS food must be protected with covers or lids to avoid cross contamination -bread must be in a proper container-

missing bodily fluids writing procedures /spill kit

missing hand sink at prep area inside office must be have hand sink in all preparation areas

hot hold at 128 F food display case must be maintain proper food temperature of 135 f or above to avoid cross contamination warmer at 120 F must be maintain proper temperature of 135 F or ab

personnel must be wash hands when change tasks before preparing food or cooking food to avoid cross contamination

gaps on walls back area must be closed all holes or walls to avoid pest harboring

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

all food surfaces dirty at kitchen area all food surfaces must be sanitize during operational hours

missing pest control ticket must be have pest control ticket