Davis Food Mart Valero

*03 Food products not maintained at 135øF or above

Observed eggs at 90 F>must be at 135 F or above

*19 Water & Plumbing in good repair- per code

Fix major leak at 3-Compartment sink in kitchen

*21 RFSM - Not On Site

No food manager on site

*22 Accredited food handler certificate - 60 days

Renew food handler certificates

*24 Food Labeling- with common name of the food

Label agua fresca dispenser with names/flavors

*28 Date marking combined ingredients for RTE/ TCS food

Inadequate date marking on food

*32 Equipment and Utensils Durability and Strength

Do not line aluminum foil on tables/equipment

*34 Pest control-routine inspections for

Flies observed throughout establishment

*39 Equipment in good repair and proper adjustment.

Fix gaskets for reach-in cooler in kitchen

*42 Dirty nonfood contact surfaces

Clean interiors of reach-in coolers

*45Physical Facilities Floors,Walls,Ceilings

Fix broken floor tiles around floor drain by steam stable

*02 Cold Hold (41øF/45øF or below)

Various food found at 52 F or above

*03 Food products not maintained at 135øF or above

Meatballs and eggs found below temperature, observed at 110 F,

*14 Wash hands after all other activities

When changing tasks must change gloves and wash hands

*21 RFSM - Not On Site

Must have RFSM on site when kitchen is in use/food is being prepared

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

Must properly date mark food kept for more than 24 hrs

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in freezers and ensure they are easily accessible and readable

*34 Outer door: solid,selfclosing,tightfitting

Ensure to fix emergency door of gaps at the bottom

*39 Store all equipment & utensil covered or inverted

Invert disposable containers and other equipment to avoid contamination

*42 Floors/walls/ceiling/nonfood dirty

Clean floors of spilt grease

*45Physical Facilities

Fix holes/missing tiles in kitchen along wall

*47 OTHER VIOLATIONS

Post hand washing signs in restrooms and inspection report available sign

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

missing date marking on food containers in all areas must be have date marks on food containers in all areas

*24 Food Labeling- with common name of the food

missing food labels in food containers in all areas must be have food labels to identify food description

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty outside and inside with grease, spills soils accumulations and food debris must be clean and sanitize to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with grease and soils deposits must be clean to avoid cross contamination

*47 Handler-Certificate Not on site

expired food handler cards on site must be have current food handler cards on site

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils, drippings and grease accumulations must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing set up 3c sink and sanitizer buckets must be at 50 ppm at 3c sink chlorine concentration 100 pp at sanitizer bucket chlorine concentration

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and vent hood area with grease spills, food debris and soils accumulations must be clean to avoid cross contamination walls dirty with drippings and spills must be clean

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

missing covers or lids for food containers must be have covers or lids to protected food for cross contamination

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certificate on site must be have current FSM registered with the city

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

food containers at floor level must be at 6 inches out the floor level

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw meat and eggs stored above RTE food.

*21 RFSM - Not On Site

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

*39 Store all equipment & utensil covered or inverted

tableware

*47 Handwashing signage

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

provide cover/lid for all food containers

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

observed raw chicken store next to the cooked food and above the lettuce

*10 Clean Sight and Touch

provide cleaning for the prep area, coolers, and all food containers

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*31 Individual, disposable towels

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

all drinks must above floor 6 ins

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

*45Floor, wall, ceiling - Exposed material

fix the broken base board

*36 Cloths in-use for wiping between uses stored

*31 Individual, disposable towels

*14 When to wash hands before donning new gloves

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

Raw chicken and fish store Together

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

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

meat

*42 Floors/walls/ceiling/nonfood dirty

WIC

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm

*18 Toxic items labeling-non original container

Sanitizer bucket under hot hold not properly labeled. Container was a reused sour cream container. Any potentially toxic materials should be clearly labeled.

*46 Covered waste receptacle for women's restroom

Waste containers for women's restroom should be covered when not in use.

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

Raw shell eggs stored over bag of onions and open box of chilis. Raw shell eggs should always be stored over other foods.

*47 RFSM Certificate - Not Display

Certificate of Registered Food Service Manager that was present at time of inspection not issued by the City of Dallas. Registered Food Service Manager certified through the City of Dallas must be

*03 Food products not maintained at 135øF or above

Cooked shrimp in hot hold was at a temperature of 101.4°F

*31 Individual, disposable towels

No paper towels at back kitchen hand wash sink.

*14 Gloves single use

Employee observed handling raw partially frozen pork and then starting on another task (operating a food processor).

*30 Does Establishment have a current valid permit posted?

Food Products Establishment Permit issued by the City of Dallas does not reflect current signage and/or the current name on the Tax ID Certificate. Please contact our office to resolve this issue.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*02 Cold Hold (41øF/45øF or below)

Raw hamburger meat stored out on counter. Showed to be 55.6°F.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer in three compartment sink tested at less than 10ppm Chlorine.

*31 Handwashing lavatory - used for other purpose

Employees observed rinsing off mop cloths in hand wash sink. Designated hand wash sink should be for hand washing only.

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

Cut watermelon in walk in cooler.

*24 Food Labeling- with common name of the food

Container of salsa stored in reach in cooler retained labeling for shredded parmesian cheese.

*03 Food products not maintained at 135øF or above

Grilled onions were at 120.7°F Green Chili Chicken was at 107.2°F (please note reheated foods should be brought at least 165°F before being placed into hot hold)

*42 Floors/walls/ceiling/nonfood dirty

Ceilings in walk in cooler show buildup of lint and possible mold on ceilings and light fixtures.

*40 Handle & dispense of cleaned utensils, single-use

Plastic ware stored with tines and bowls of spoons upright and only portion exposed.

*37 Food, utensils & equip under other sources

Back storage area has mixture of articles. Toxic cleaner stored over disposable cups. Gas can stored on non utilized equipment.

*29 Sanitizing solutions, testing devices

No test strips available at time of inspection.

*18 Toxic items labeling-non original container

Sanitizer bucket under service counter lacks clear label.

*22 Handlers-Certificate Not On Site

FOR EMPLOYEES HANDLING FOOD

*45 Premises shall be maintained in good repair

REPAIR CEILING TILES (UNDER CONSTRUCTION)

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

RAW BEEF OVER TORTILLAS AND RAW GROUND BEEF OVER VEGETABLES

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

OPEN CONTAINER DRINKS IN KITCHEN AREA

*24 Food Labeling- with common name of the food

FOOD IN NON ORIGINAL CONTAINER

*47 Handwashing signage

AT HAND SINK

*39 Equipment in good repair and proper adjustment.

COOLER AMBIENT TEMPERATURE AT >50 DEGREE F

*47 Handwashing signage

AT BACK HAND SINK

*03 Food products not maintained at 135øF or above

CHICKEN 67 (DEGREE F) MUST REHEAT AND THEN PUT ON STEAM TABLE

*43 Clean vent syst:Intake/exhaust air ducts

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

MUST DISCARD AFTER 7 DAYS, ITEMS IN COOLER DATED 1/2/17

*29 Food thermometers provided and accessible

*31 Individual, disposable towels

AT BACK HAND SINK

*44 Trash can provided for papertowel waste