Desta Ethiopian Restaurant

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

*10 Clean Sight and Touch

*14 Maintain hands, arms clean

*10 Sanitization after Cleaning

SANITIZER NOT TESTING

*21 RFSM - Not On Site

RFSM NOT ONSITE

*34 Pest Control

FLIES OBSERVED

*36 Cloths in-use for wiping between uses stored

CLOTHS STORED IN SANITIZER BUCKET

*31 Individual, disposable towels

NO PAPER TOWELS AT HANDSINK

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

RAW FISH SHOULD BE STORED UNDERNEATH PREPARED FOOD AND VEGTABLES

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

POT ON FLOOR IN WALK IN FREEZER

*34 Pest Control

FLIES AND ROACHES OBSERVED

*45Floors easily cleanable

BROKEN FLOOR TILES IN KITCHEN

*03 <<<HOT HOLD (135øF)>>>

CHICKEN LEGS TEMP 106-116 DEGREES MUST HOT HOLD AT 135 OR ABOVE

*10 Clean Sight and Touch

FOOD DEBRIS ON CLEAN DISHES

*20 Grease Trap Tickets

MUST KEEP GREASE TRAP RECORDS

*43 Light - 50 foot : Food and utensils area

LIGHTS IN VENT HOOD

*21 RFSM - Not On Site

MUST HAVE REGISTERED FOOD MANAGER ONSITE AT ALL TIMES

*21 RFSM - Not On Site

NEED FOOD MANAGER ONSITE

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

FOOD ON FLOOR

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

DATE MARK ALL RTE FOOD

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

PERSONAL DRINK SEGREGATION

*21 RFSM - Not On Site

FOOD MANAGER ONSITE AND CERTIFICATE POSTED

*34 Pest Control

BACK DOORS OPEN

*38 Thawing. under running water criteria

THAW IN SINK UNDER RUNNING WATER

*10 Sanitization after Cleaning

DISHWASHER NOT SANITIZING CORRECTLY

*20 Grease Trap Tickets

GREASE TRIP TICKETS ONSITE

*22 Washing hands only at a designated hand sink

WASHING HANDS AT 3 COMPARTMENT SINK

*30 Food Establishment Permit

PERMIT POSTED

*31 Individual, disposable towels

PAPER TOWELS

*36 Cloths in-use for wiping between uses stored

STORE WIPES IN SANITIZER

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

*36 Cloths in-use for wiping between uses stored

*34 Pest Control

door propped open & roaches seen

*38 Thawing. under running water criteria

*18 Licensed pest control applicator only

*20 Grease Trap Tickets

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

*43 Light bulbs, light shields provided

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

CHICKEN WINGS HELD AT ROOM TEMP (78F) UNKNOWN AMOUNT OF TIME - PLACED IN ICE BATH THEN WALK IN COOLER

*19 Backflow prevention device - installed

NEED BACKFLOW DEVICE ON HOSE

*21 RFSM - Not On Site

FOOD SERVICE MANAGER EXPIRED

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

PROPER DATE MARKING - DATE WHEN TAKEN ABOVE 41 DEGREES F - DO NOT DATE IN FREEZER WAIT UNTIL REMOVED

*31 Handwashing lavatory - accessible

BLOCKED HANDSINK AT BAR

*37 Storing the food where it is not exposed to splash, dust, or other contamination

COVER BULK CONTAINER OF COFFEE BEANS AND LENTILS

*38 Thawing. under running water criteria

THAW UNDER COOL RUNNING WATER

*40 Reuse of single service articles

CAN NOT REUSE SINGLE SERVICE ITEMS AND CONTIANERS

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

LABEL BULK CONTAINER OF LENTILS AND COFFEE BEANS

*47 Health permit posted

provide duplicate health permit by Friday

*42 Dirty nonfood contact surfaces

clean ice machine (exterior), clean shelves, gaskets

*18 Toxic items stored above food/utensils

chemicals stored next to utensils and above utensils

*39 Equipment in good repair and proper adjustment.

gaskets around wic door, gaskets around ric door, frame around wic door, walk in cooler (Friday)

*14 Gloves single use

change gloves when you changed a task

*45 Premises shall be maintained in good repair

broken tiles around mop sink, caulk around sinks (hand sink, 3 com sink)

*22 Washing hands only at a designated hand sink

*40 Reuse of single service articles

use approved food storage containers-do not reuse single use articles

*02 Cold Hold (41øF/45øF or below)

rice 55.6, collard green 55 degrees f

*10 Clean Sight and Touch

clean ice machine

*34 Pest control-routine inspections for

observed fruit flies, roaches in the kitchen

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

observed employee chew gum

*19 Water & Plumbing in good repair- per code

repair leaking pipe under 3 com sink

*47 Handwashing signage

provide hand washing sign

*30 Food Establishment Permit

obtain duplicate health permit

*22 Handlers-Certificate Not On Site

provide food handler cards

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

provide label for food storage containers

*10 Clean Sight and Touch

clean dish mashine

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors

* 21 RFSM notify 10 days & replacement in 45 days

provide

*20 Grease Trap Tickets

provide grease trap ticket

*36 Cloths in-use for wiping between uses stored

wet cloth

*34 Outer openings:closing holes, gaps

back exit door

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

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

personal drinks

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

clearly date mark TCS food for 7 days only

*22 Handlers-Certificate Not On Site

provide food handler cards

*31 Individual, disposable towels

*39 Equipment in good repair and proper adjustment.

broken gaskets around walk in cooler door

*10 Clean Sight and Touch

clean ice machine

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, tables

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

provide a written procedures for vomiting/diarrhea event

*18 Toxic items labeling-non original container

provide label for spray bottles

*22 Handlers-Certificate Not On Site

provide food handler cards

*36 Cloths in-use for wiping between uses stored

sanitation rags must be in solution when not in use

*31 Individual, disposable towels

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

*34 Outer openings:closing holes, gaps

fix gap at exit door

*42 Dirty nonfood contact surfaces

clean coolers, freezer, gaskets,

*47 Handwashing signage

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

* 21 RFSM notify 10 days & replacement in 45 days

provide

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

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

personal drinks and food

*14 When to wash hands before donning new gloves

must wash hands before donning new gloves or changing gloves

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from City of Dallas within 45 days 7901 Goforth Rd Dallas TX 75238 214 670 8083

*22 Handlers-Certificate Not On Site

employees need provide food handler cards

*34 Pest control-routine inspections for

observed roaches

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*42 Dirty nonfood contact surfaces

clean shelves, gaskets

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

no standing water

*43 Light bulbs, light shields provided

light shield

*36 Cloths in-use for wiping between uses stored

keep wet clot in sanitizer bucket

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

observed raw chicken above raw beef in walk in cooler

*47 Conditions of Permit-in use of food equipment

*22 Handlers-Certificate Not On Site

need ansi accredited food handler cards

*20 Grease Trap Tickets

provide current grease trap ticket

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

elevate food 6 inches off the floor

*27 Cooling method, criteria - using ice bath

cool food in ice bath or other approved method

*42 Dirty nonfood contact surfaces

clean shelves

*29 Sanitizing solutions, testing devices

qua test strips

*02 Cold Hold (41øF/45øF or below)

cheese 48 degrees f

*14 Wash hands after all other activities

properly wash hands as required after interruptions in food handling process

*19 Backflow prevention device - installed

install hose bibbvacuum breaker at hose

* 21 RFSM notify 10 days & replacement in 45 days

need City of Dallas food manager certificate

*43 Light bulbs, light shields provided

shield lights in wic and kitchen

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

label sugar

*32 Damaged Equipment

replace damaged cutting boards

*36 Cloths in-use for wiping between uses stored

sanitize towels

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW SHELL EGGS STORED ABOVE MILK

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

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

*32 Damaged Equipment

REPAIR DISHWASHER

*33 Rinsing procedure - alternative manual warewashing

*43 Ventilation hood-prevent grease dripping

*43 Light bulbs, light shields provided