DON PEPE'S.

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

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

vent hood dirty must be clean to avoid cross contamination

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

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

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

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

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

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

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

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

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

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

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

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

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

missing employee health policies and procedures

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

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

missing bodily fluids writing procedures /spill kit

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

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

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

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

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

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

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

missing bodily fluids writing procedures /spill kit

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

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

potato: 107'f chilis: 66'f

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

ham

all foods in the coolers

no towel allow under the utensil

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

provide cover for all food containers

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

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

Surfaces on shelving under work surfaces

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.

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

Any container containing sanitizing solution should be clearly labeled.

Mop cloths stored in solution that was not concentrated enough.

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.

OBSERVED EMPLOYEE CUT RTE MEAT WITH NO GLOVES

ALL EMPLOYEES HANDLING FOOD MUST OBTAIN CERTIFICATION

0 PPM CHLORINE AT DISH WASHER

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

OPEN CONTAINER CUP IN KITCHEN

CLEAN SODA MACHINE

TO GO BOXES

THROUGH OUT KITCHEN

WIPING CLOTHS MUST BE STORED IN SANITIZING BUCKETS IN BETWEEN USE

LIGHT NEEDED OVER GRILL AREA

ICE SCOOP HANDLE IN ICE

SANITIZER BUCKET IN HAND WASH SINK