Don Pepe's

*11 Food Donations Labeling

Keep/distinguish food donation from food for sale

*21 Outfitter-Certified Food Manager

Food manager certificate expired renew immediately

*22 Accredited food handler certificate - 60 days

Still doesn't have food handler certificates for employees

*32 Damaged Equipment

Replace ant damage/broken utensils

*35 Hair Restraints effective

Provide hair nets or proper hair restraints for kitchen staff

*39 Cutting surfaces.

Replace worn cutting boards

*42 Dirty nonfood contact surfaces

Clean grease in vent hood filters

*45 Premises shall be maintained in good repair

Fix hole in roof

*19 One Inch Air Gap

Drain pipes for dish machine must have 1-inch air gap

*18 Toxic items storage adjacent to food/utensils

Do not place chemicals adjacent/next to clean equipment

*21 RFSM - Not On Site

No RFSM on site

*28 Date marking commercially prepared RTE/ TCS food

No date marking on commercially made products

*32 Maintain in Good Repair

Fix or replace broken containers for bulk ingredients

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

Cover all ingredients

*39 Equipment in good repair and proper adjustment.

Fix gaskets for reach-in cooler with produce

*42 Dirty nonfood contact surfaces

Clean encrusted grease

*45 Premises shall be maintained in good repair

Replace water damaged ceiling tiles & ill fitting tiles in kitchen

*47 Handler-Certificate Not on site

No food handler certificates on site

*22 Accredited food handler certificate - 60 days

Get kitchen staff food handler card/certificate

*32 Damaged Equipment

Fix properly or replace lids of dry storage bins

*36 Cloths in-use for wiping between uses stored

Place wiping cloths in sanitizer solution between use

*45 Unnecessary articles prohibited

Get rid of any unnecessary items in establishment

*39 Store equipment & utensils - avoid contamination

Store ice scoop on clean/sanitized surface>observed inside ice machine in ice

*45Physical Facilities Floors,Walls,Ceilings

Replace missing grout and floor tiles where needed BOH (back of house)

*32 Approved Food Contact Equip.

Use commercial grade plastic and/or stainless steel equipment to store product>do not re-use unapproved containers

*43 Light bulbs, light shields provided

Replace broken lights under vent hood

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

Label all food containers with common name labels>dry ingredient bins observed without

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

zero concentration at chlorine spray container must be have 100 ppm chlorine concentration

*34 Outer openings:closing holes, gaps

holes in different areas on the establishment must be clean to replace or repair to proper condition ceiling tile broken at office area must be replace or repair to proper condition

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

missing date marking on food containers inside RI freezer units must be date mark food containers in all areas

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease deposits must be clean to avoid cross contamination

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

urinal broken at men restroom must be replace or repair to proper condition drainage at hand sink back flow waste water - preparation back area- must be repair to allow waste water to go properly

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment dirty with soils, litter dead pest and grease accumulations must be clean to avoid cross contamination light shields dirty must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

encrusted grease at cooking equipment in all areas must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

tiles broken at men restroom must be replace or repair to proper condition ceiling tiles with water marks and bulge must be replace or repair to proper condition

*31 No soap at handsink

missing soap at back hand sink must be have soap in all hand sinks

*10 Equipment and Utensils Cleaning-contamination

equipment dirty outside with spills and grease accumulations must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors and ceiling dirty including under equipment with grease spills and soils accumulations must be clean to avoid cross contamination

*31 Individual, disposable towels

missing towels in back hand sink must be have individual towels in all hand sinks

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*39 Equipment and Utensils Storage

store rooms dirty with soils and litter also extra unused equipment and unused work equipment store rooms must be clean and remove unused equipment or keep in a clean and dry condition

*34 Outer openings:closing holes, gaps

ceiling tiles warp or with gaps must be replace or repair to proper condition

*29 Sanitizing solutions, testing devices

missing sanitizer buckets on kitchen prep area must be have sanitizer buckets at: 100 ppm chlorine concentration

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with soils and grease accumulations must be clean to avoid contamination

*19 Hand sink water temperature below 110'F

all hand sinks missing hot water must be have hot water in all hand sinks

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and encrusted grease and grease deposits must be clean to avoid cross contamination

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

hot water at 106 F during operational hours must be maintain proper supply of hot temperature of 110 F or above use as public health control

*42 Floors/walls/ceiling/nonfood dirty

dining service ceiling with water marks and dirty must be clean, replace or repair to proper condition to avoid contamination kitchen walls dirty with soils and grease accumulations must be clean

*21 PIC ensures food handlers properly trained

missing current food handler cards on site must be have current food handler cards on site

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration of sanitizing solution at dish washing machine must be maintain a 50 ppm during operational hours

*43 Clean vent syst:Intake/exhaust air ducts

air vents dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

*19 Hand sink water temperature below 110'F

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease drippings, soils and grease deposits must be clean to avoid cross contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*29 Sanitizing solutions, testing devices

missing sanitizer buckets on prep stations inside kitchen area must be have sanitizer buckets at: 100 ppm chlorine concentration to avoid cross contamination

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*42 Floors/walls/ceiling/nonfood dirty

walls and ceiling dirty with soils, spills, dripping and grease accumulations at kitchen areas must be clean to avoid cross contamination floors behind equipment dirty must be clean to avoid cros

*39 Cooking equipment free of encrusted grease

cooking equipment and utensils dirty with soils and encrusted grease must be remove, replace or clean cooking equipment and utensils to avoid cross contamination

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

unused equipment and utensils at kitchen and back area unused equipment and utensils must be keep in a dry and clean location to keep proper kitchen conditions

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

missing bodily fluids writing procedures /spill kit

*43 Light bulbs, light shields provided

light shields broken inside kitchen area must be replace or repair light shields in all areas to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using not approved containers -thank you bags and recycle containers as food containers inside cooler units - must be have approved containers as food containers to avoid chemical contamination

*03 Food products not maintained at 135øF or above

potato: 107'f chilis: 66'f

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

observed raw beef store next to open bean container raw meat store next to rice

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

ham

*22 Handlers-Certificate Not On Site

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

all foods in the coolers

*42 Nonfood-contact surfaces material

no towel allow under the utensil

*35 Hair Restraints effective

all employee who prep the food must have hat/hair net

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

provide cover for all food containers

*38 Thawing. under running water criteria - < 4 hours

*32 Approved Food Contact Equip.

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

*39 Keep utensils handles upright or protected

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

*35 Jewelry Prohibition

*31 Handwashing lavatory - used for other purpose

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

*43 Clean vent syst:Intake/exhaust air ducts

Air return vents for air conditioning system shows buildup of dust and lint.

*10 Equipment and Utensils Sanitization

Sanitizing solution tested at less than 10ppm Chlorine. Dirty can opener blade / surrounding mechanisms.

*42 Nonfood-contact surfaces material

Surfaces on shelving under work surfaces

*39 No equipment, utensil & in mechanical room

Please remove all food related utensils from mechanical storage area. Disposable single service to go articles observed adjacent to extension cords, tools kits, paint cans, et al.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificate on display expired 11/18/17. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and serve

*18 Toxic items labeling-non original container

Any container containing sanitizing solution should be clearly labeled.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored in solution that was not concentrated enough.

*45 Floor& wall junctures- coved & sealed

Missing tiles in kitchen, bare concrete visible. Please make repairs to flooring so that it may be easily cleaned and sanitized. Tiles missing from base of some walls.

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE CUT RTE MEAT WITH NO GLOVES

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES HANDLING FOOD MUST OBTAIN CERTIFICATION

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE AT DISH WASHER

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

DISCARD AFTER 7 DAYS FOOD MARKED WITH DAISCARD DAY OF 8/9,8/7

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

OPEN CONTAINER CUP IN KITCHEN

*42 Dirty nonfood contact surfaces

CLEAN SODA MACHINE

*39 Store all equipment & utensil covered or inverted

TO GO BOXES

*34 Remove dead/trapped pests

THROUGH OUT KITCHEN

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS MUST BE STORED IN SANITIZING BUCKETS IN BETWEEN USE

*43 Light 20 foot : Reach-in cooler

*43 Light - 50 foot : Food and utensils area

LIGHT NEEDED OVER GRILL AREA

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

ICE SCOOP HANDLE IN ICE

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

SANITIZER BUCKET IN HAND WASH SINK

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