Dolce Riviera

*19 Water & Plumbing in good repair- per code

LEAK AT 3CS

*31 Handwashing lavatory - accessible

DONT BLOCK HANDSINK

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

LABEL WHITE CONTAINERS AND SQUIRT BOTTLES

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS, WIPE DOWN EQUIPMENT AND COUNTERTOPS

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Surface Different Foods

CLEAN WAIT STATION/ DEBRIS IN THE KITCHEN

*19 Water & Plumbing in good repair- per code

LEAK AT PIPE AT BOTTOM OF 3CS, HOT WATER NOT AT 110F

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

FLIES PRESENT/ FRUIT FLIES

*31 Handwashing lavatory - accessible

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS

*43 Clean vent syst:Intake/exhaust air ducts

*20 Grease Trap Tickets

NO RECORDS

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

NO DUMPING

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*39 Soda nozzles and ice bin clean to remove soil

*43 Light bulbs, light shields provided

BLOWN OUT BULBS

*45Floor, wall, ceiling - Exposed material

MISSING TILES

*47 Other Violations

NOTICE NEEDED (PROVIDED A COPY)

*10 Clean Sight and Touch

CLEAN INSIDE ICE MACHINE- ICE GUARD- SERVER STATION

*39 Store equipment & utensils in a clean, dry place

ICE STRAINER AT BAR STORED ON SPLASH GUARD-COS

*24 Shellstock tags not commingled

DATE OF LAST SOLD OR SERVED MUST BE MARKED ON TAGS

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

ENSURE PROPER DATE MARKING ON ALL ITEMS IN WIC

*47 Handwashing signage

AT SERVER STATION

*18 Toxic items storage adjacent to food/utensils

CLEANER NEXT TO LIMES-COS

*24 Shellstock tags not commingled

*47 Handwashing signage

AT SERVER HAND SINK

*19 Water & Plumbing in good repair- per code

HAND SINK BY DISHWASHER- SERVICE ORDER REQUESTED

*29 Cold/hot hold unit thermometer easily viewable

IN RIF-COS

*39 Store equipment & utensils in a clean, dry place

FOOD EQUIPMENT STORED WHERE NOT PROTECTED FROM SPLASH

*31 Handwashing lavatory - used for other purpose

HAND SINK FOR HAND WASHING ONLY

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

RAW EGGS OVER RTE FOOD IN COOLER- COS

*02 Cold Hold (41øF/45øF or below)

SALMON 45 DEGREE F- COS

*19 Hand sink water temperature below 110'F

BAR

*39 Equipment & utensils cleaned before restocking

KNIVES -COS

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

JARS AT BAR

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

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

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

ITEMS IN COOLER PAST 7 DAYS

*21 RFSM - Not On Site

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

OBSERVED PERSONAL ITEMS IN NON DESIGNATED AREAS IN RIC

*47 Handwashing signage

AT FRONT HAND SINK

*29 Sanitizing solutions, testing devices

CHLORINE TEST STRIP AT BAR

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE DISHWASHER AT THE BAR

*10 Equipment and Utensils Sanitization

Quaternary Ammonium sanitizer not dispensing at proper concentration. Sanitizer buckets tested at less than 200ppm. Dispensing unit should be recalibrated.

*20 Grease Trap Tickets

Records of most recent grease trap service should be on site and available for inspection. This is to ensure location is servicing grease trap on a regular basis. What inspectors are looking for i

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

Bottle flies observed in bar area.

*45Floor, wall, ceiling - Exposed material

Ceiling exposed in drink service area above icemaker and above ice bucket. Ice bucket was removed and cleaned.

*29 Sanitizing solutions, testing devices

Chlorine sanitizer was used for sanitizing. But no test strips for Chlorine were available at time of inspection.

*19 Water & Plumbing in good repair- per code

Hand wash sink in dish washing area lacks hot water (it turns on sporadically about 10% of the time).

*31 Handwashing lavatory - accessible

Hand wash sink in bar area not accessible. Was stoppered and used to fill ice molds at time of inspection.

*47 RFSM Certificate - Not Display

RFSM Certificate should be on 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 ob

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

Ice wands observed on floor of walk in freezer. Corrected on site.

*34 Outer openings:closed,tight-fitting windows

Most of restaurant is exposed to the environment from open windows and doors with no method to prevent entry by pests.

*31 No soap at handsink

Several Hand Wash sinks did not have soap and paper towels. Site was in operation so these hand wash sinks must be stocked at all times. Sink in beverage service area was not stocked at all. Additi

*42 Floors/walls/ceiling/nonfood dirty

Ceiling shows buildup of lint / dust around A/C Vents. Advise creating a comprehensive cleaning schedule so that non standard surfaces are cleaned on a regular basis (Quarterly or semi-annually)

*25 Reduced Oxygen HACCP Plan - packaged

Lamb cooked sous vide and then chilled to be recooked must have a HACCP plan in place.

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be stored in sanitizing solution when not in use.

*43 Light bulbs, light shields provided

Light is out under vent hood on kitchen production line.