Dickey's Barbeque Pit

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

*27 Cooling, heating, and holding capacities. Equipment

Maintain walk in cooler at 41'F or below

*44 Trash can provided for papertowel waste

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

*10 Sanitization after Cleaning

DISH MACHINE SANITIZER OBSERVED AT 3PPM CL

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

DENTED CAN OBSERVED

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CARDS FOR ALL EMPLOYEES

*42 Dirty nonfood contact surfaces

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

*44 Trash can provided for papertowel waste

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

FOOD PACKAGES ON FREEZER FLOOR

*02 Cold Hold (41øF/45øF or below)

*31 No soap at handsink

*45 Premises shall be maintained in good repair

REPLACE CEILING TILES

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FRUIT FLIES

*47 Conditions of Permit-in use of food equipment

*35 Hair Restraints effective

*42 Floors/walls/ceiling/nonfood dirty

FLOOR OF DISHWASHING AREA

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

*02 Cold Hold (41øF/45øF or below)

sausage links 47 F, lettuce 49 F

*10 Clean Sight and Touch

Clean can opener blade, bulk storage bins, under table-top RIF, door know to pit room.

*18 Toxic items labeling-non original container

sanitizer buckets

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

Plumbing leaks at 3 comp sink and warewashing areas.

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

Employee drinking from open beverage.

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

WIF

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

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

Raw meat beside RTE sausage.

*43 Light - 10 foot : Walk-in, Dry storage

WIC & vent hood

*34 Controlling pests. Eliminating harborage conditions

Eliminate fruit flies.

*42 Floors/walls/ceiling/nonfood dirty

Clean floor under equipment.

*45 Premises shall be maintained in good repair

Repair damaged wall near cooking line. Seal raw wood near dry storage area.

*32 Equipment and Utensils Durability and Strength

Provide scoop with handle to bulk food bins.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY AIR VENTS, WALL AND CEILING

*20 Grease Trap Tickets

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY

*22 Handlers-Certificate Not On Site

*45Floors easily cleanable

REPLACE MISSING FLOOR TILES

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

REPAIR LEAKING FAUCETS FROM HAND SINK AND DISHWASHING AREA

*34 Outer door: solid,selfclosing,tightfitting

REPAIR BROKEN SELF-CLOSING DEVICE FROM BACK DOOR, SEAL ALL GAPS FROM BACK DOORS AND MAKE SURE ALL BACK DOOR ARE SELF CLOSED.

*10 Clean Sight and Touch

SHELVES IN GRILLS, SMOKER AND OVEN