Doctors Cafe

*20 Grease Trap Tickets

need grease trap ticket on site.

*31 Individual, disposable towels

No paper towels at hand sink.

*47 Handwashing signage

Need hand washing sign at hand sink.

*21 RFSM - Not On Site

No RFSM on duty during the inspection

*22 Accredited food handler certificate - 60 days

All food staff must be trained in food safety

*02 Cold Hold (41øF/45øF or below)

cold holding food temperatures must be maintained at 41 F or below. Raw seasoned pork chops observed at 72 F

*45 Premises shall be maintained in good repair

Repair leak at dish area and faucet at 3 sink and replace blown out lights over meat walk in cooler

*39 Air-drying required after cleaning & sanitiziing

Observed staff storing wet dishes. Must allow dishes (wet) must air dy

*03 Food products not maintained at 135øF or above

Hot food must be maintained at 135 F. Cooked hamburgers observed in the warming unit at 97 F

*34 Pest control-routine inspections for

Observed ants in drain tray and countertop (juice/soda gun) - extermine and detail the area

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

Employee drinking cups observed on the countertops (near walk-in-dairy cooler)

*38 Thawing. under running water criteria - water velocity

Standing water

*20 Grease Trap Tickets

every 90 days- 12/8/20 most recent

*10 Chlorine exposure time table

chlorine in the dishwasher is at 10 ppm

*32 Damaged Equipment

warmer door does not shut completely-tape cannot be used as a temporary fix- door handle must be replaced. Second warning-

*03 Food products not maintained at 135øF or above

beef patty- 120 degrees F

*39 Cutting surfaces.

new cutting boards needed

*18 Chemical sanitizer generated onsite, chemical criteria

no chlorine detected being put out by the dish washing machine

*10 Quaternary ammonium temperature requirement

no quat inside the sanitizer bucket

*32 Damaged Equipment

door handles needed on the warmer/holding and transport system-black tape is not a substitution. The door is not shutting completely-

*43 Clean vent syst:Intake/exhaust air ducts

dust accumulation

*21 RFSM - Not On Site

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

*45Physical Facilities Floors,Walls,Ceilings

dust accumulation on the ceiling above the prep area

*44 Trash can provided for papertowel waste

*03 Food products not maintained at 135øF or above

steam table foods 120-140 F not enough water? reheat all

*19 Water & Plumbing in good repair- per code

leaking pipe@dish pit

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*32 Equipment has cracks and corners

do not use cracked pans

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

raw bacon adj cooked sausage, over rte cooked foods

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

provide HR copies with proper wording or have all sign state form

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

employee drinks on prep

*19 Water & Plumbing in good repair- per code

fix leaking knob@ dish handwash near juice still not draining

*06 Discard TCS if date marked exceeds temp & time

cottage cheese dated for use by 2-15

*47 RFSM Certificate - Not Display

post publicly

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw ground beef adj pepperoni@ WIC

*03 Food products not maintained at 135øF or above

steak in warmer 101 F warmer door damaged, will not stay closed needs to be repaired or replaced ASAP may not hold food out of temperature especially with high risk populations

*19 Water & Plumbing in good repair- per code

hw still not draining in aux kitchen fix improper draining and backup ASAP

*42 Floors/walls/ceiling/nonfood dirty

Sticky floor

*34 Controlling pests. Eliminating harborage conditions

ants in kitchen keep clean call pest control

*28 Do not exceed manuf. use by date

sour cream past date

*02 Cold Hold (41øF/45øF or below)

mashed potatoes 64 F brought from WIC and left out food must be kept at proper temperatures unless actively cooling, cooking, or reheating

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

raw bacon over pasteurized eggs and boiled eggs pasteurized eggs have been treated to kill bacteria, are RTE food

*21 RFSM - Not On Site

not registered office now takes credit cards, no cash

*19 Water & Plumbing in good repair- per code

one handsink not draining properly aware and working on it

*18 Medicines labeled and stored properly

Aleve over food

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

personal drink

*10 Chlorine exposure time table

O ppm@dish machine

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

practice proper date marking

*45 Walls easily cleanable and light in color

replace wood paneled WIC walls may paint and sealed up

*21 RFSM - Not On Site

fifth consecutive inspection citation issued to PIC

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

raw bacon stored over rte vegetables

*32 Damaged Equipment

hot box handles broken

*31 No soap at handsink

*21 RFSM - Not On Site

Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times

*31 Individual, disposable towels

no towels at handsink

*47 Handwashing signage

need sign at handsink

*32 Nonfood surfaces-design to be cleaned easily

clean gaskets

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

clean and replace dirty and broken gaskets

*45 Floor& wall junctures- coved & sealed

replace missing caulking/tiles (water is not draining by dishroom

*09 Food protected cross contamination by preparing each type of food at different times or in separ

raw pork chops were sitting next to jello in WIC

*36 Cloths in-use for wiping between uses stored

store towels in sanitizer between use

*29 Cold/hot hold unit thermometer easily viewable

replace broken thermometer in WIC with milk stored (reads 20F)

*21 RFSM - Not On Site

expired RFSM certificate

*14 Hands wash procedures-without soap

employee washed hands for less than 20 seconds

*44 Outfitter-Garbage receptacles

grease receptacles to not drip and have grease dripping in dumpster concrete area

*47 Conditions of Permit-in use of food equipment

have sign or copy of last inspection posted where customers can see

*02 Cold Hold (41øF/45øF or below)

sandwich cheese @ 64.3 F

*03 Food products not maintained at 135øF or above

burger patty in hot hold @132F