Dickey's Barbeque Pit

*31 Individual, disposable towels

Provide paper towels at hand sink

*45 Mats / Duckboards nonabsorbent

cannot have card board on the floor used as a mat

*43 Light bulbs, light shields provided

Provide light shields

*42 Floors/walls/ceiling/nonfood dirty

clean floor in WIC

*34 Outer openings:closing holes, gaps

Repair gap/hole in the door (back door)

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

dented canned goods

*39 Utensils, single serve items 6 inches off - floor

store utensils 6 inches off the ground

*15 Bare hands contact with ready-to-eat foods

employees using bare hands to get food (bread)

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

have record of when you put food out of temp. more than 4 hours

*21 RFSM - Not On Site

provide a manager food certificate

*22 Accredited food handler certificate - 60 days

employees must have food handlers certificate

*42 Dirty nonfood contact surfaces

clean vent hood, equipment

*34 Outer openings:closing holes, gaps

repair hole in back door

*47 Conditions of Permit-in use of food equipment

need inspection report available upon request sign

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

Cover food items in Walk in cooler

*42 Floors/walls/ceiling/nonfood dirty

Clean grease on floor by fryer

*18 Toxic items labeling-non original container

*39 Cooking equipment free of encrusted grease

*45 Premises shall be maintained in good repair

Ceiling, walls, floor

*10 Clean Sight and Touch

Reach in coolers, freezers, inside ice maker

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

*19 Water & Plumbing in good repair- per code

Clogged floor drain

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

*18 Toxic items labeling-non original container

*39 Equipment in good repair and proper adjustment.

Repair damaged handsink in emplyoyee's restroom

*19 Water & Plumbing in good repair- per code

Faucet leak at 3 comp sink

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

Do not drink from open container

*47 Handler-Certificate Not on site

*20 Grease Trap Tickets

*42 Ventilation hood systems

Clean filters

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

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

Do not store raw eggs over ready to eat food in walk in cooler

*21 RFSM - Not On Site

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

Discard dented cans

*18 Toxic items labeling-non original container

*03 Food products not maintained at 135øF or above

BBQ beans held at 95F. Should be held at 135F or above

*39 Cooking equipment free of encrusted grease

fryer

*47 Handler-Certificate Not on site

*21 RFSM - Not On Site

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

*42 Ventilation hood systems

Keep filters clean

*19 Water & Plumbing in good repair- per code

Repair clogged floor drain under dish machine, repair damaged 3 comp sink fauvcets

*21 RFSM - Not On Site

*29 Cold/hot hold unit thermometer easily viewable

Inside freezer

*43 Light - 50 foot : Food and utensils area

Vent hood

*47 Handler-Certificate Not on site

*42 Ventilation hood systems

*19 Water & Plumbing in good repair- per code

Faucet Leak at 3 comp sink

*39 Equipment in good repair and proper adjustment.

Repair damaged Ice machine

*44 Trash can provided for papertowel waste

*18 Toxic items labeling-non original container

*43 Light - 50 foot : Food and utensils area

*03 Food products not maintained at 135øF or above

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

*42 Ventilation hood systems

Keep ventilation hood systems clean

*44 Trash can provided for papertowel waste

*19 Water & Plumbing in good repair- per code

Repair leaks at 3 comp sink

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

coleslaw held at 47F

*18 Toxic items labeling-non original container

*19 Water & Plumbing in good repair- per code

Repair leak at 3 comp sink

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

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

leaking pipe under the 3-compartent sink

*42 Dirty nonfood contact surfaces

dust accumulation in the walk in cooler

*39 Equipment in good repair and proper adjustment.

air conditioning is out; inside temperatures have reached 95 degrees F. A mechanic is on the way-will check back today

*34 Pest control-routine inspections for

most recent is from 2/17/19

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

register with the City of Dallas as as a Registered Food Service Manager

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection

*18 Toxic items labeling-non original container

*28 Do not exceed manuf. use by date

two 24 pack of eggland's best eggs with a date of 1/3/19

*39 Utensils, single serve items 6 inches off - floor

boxes of portion cups stored on the floor inside the storage rooms

*10 Clean Sight and Touch

clean the shelves/racks inside the walk in cooler;dust accumulation

*36 Cloths in-use for wiping between uses stored

do not store cloth towels(absorbent material) underneath the cutting boards

*31 Individual, disposable towels

replenish every paper towel dispenser

*19 Water & Plumbing in good repair- per code

leaking pipe under the three-compartment sink.

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

raw eggs stored on the top shelf inside the walk in cooler; raw eggs must be stored at the bottom

*18 Toxic items labeling-non original container

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

dented can of dickey's bbq beans

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

*19 Water & Plumbing in good repair- per code

leaking pipe under the three-compartment sink

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

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection.

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath the cutting boards?

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*45Physical Facilities Floors,Walls,Ceilings

dust on the walls throughout the facility.

*34 Controlling pests. Eliminating harborage conditions

flies observed in the kitchen area

*39 Utensils, single serve items 6 inches off - floor

boxes of portion cups on the floor inside a storage area

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card

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

two large dented cans of corn and jalapenos

*42 Dirty nonfood contact surfaces

food residue/splatter along the walls behind the fryer

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

inside the walk in cooler

*03 Food products not maintained at 135øF or above

turkey breast measured at 128 degrees F

*21 RFSM - Not On Site

expired permit-please renew

*02 Cold Hold (41øF/45øF or below)

Best Maid pickles at 51.9 inside the mechanical refrigerator

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

*19 Plumbing System Construction

Waste water dripping into a bucket under the condiment bar

*02 Cold Hold (41øF/45øF or below)

Ranch dressing, cheese inadequate refrigeration - fifty degrees plus Pickles without refrigeration Customer serving Line Jalepeno and pickles without refrigeration

*10 Chlorine sanitizer concentration, minimum temp.

*19 Backflow prevention device - installed

Attached hose

*36 Laundering wiping cloths in designated sink

Laundry outside

*47 RFSM Certificate - Not Display

*34 Outer door: solid,selfclosing,tightfitting

*27 Cooling, heating, and holding capacities. Equipment

Refrigerator needed at the meat cutting line

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site