FEB 9
2024
PASSED
7 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
EGG ROLL HUT.
BEAT. 18/100
4509 COLUMBIA AVE · DEEP ELLUM, DALLAS
Last inspected February 9, 2024 · passed
Failed 2 of 23 inspections. 82 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
23
21 passed · 2 failed
VIOLATIONS
261
includes 82 critical
RECORDS COVER
7 YEARS
since Nov 2016
INSPECTION HISTORY
*10 Other sanitizer use - manufacturer label direction
DISHWASHER SANITIZER TESTED AT 10 PPM CL, SHALL BE BETWEEN 50-100 PPM CL
*15 Bare hands contact with ready-to-eat foods
*28 Date marking > 24 hrs,on site,temp 41F
*32 Equipment & Utensils resistant pit,chip, crazing
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
CLEAN THE INSIDE PANEL OF THE DISHWASHER AND INTERIOR OF COOLERS
*43 Ventilation hood-prevent grease dripping
SEP 72023PASSED16 violations3 CRITICALDETAILS
SEP 7
2023
PASSED
16 violations3 CRITICALDETAILS
*01 Cooling -- total 6 hours, 135-41øF
Observed fried chicken pieces cooling at room temp. on counter- 96F. Use proper cooling methods to cool product from 135F-70F in 2 hours and then continue cooling from 70F-41F in an additional 4 hour
*02 Cold Hold (41øF/45øF or below)
Observed raw chicken breast 66F, pork skewers 66F, and all product in the same RIC 65F and above. COS by placing product inside WIC until unit is serviced/holding 41F or below.
*07 Food safe, good condition, unadulterated, and honestly presented
Observed dented can of ketchup on rim inside RIC.
*10 Clean Sight and Touch
Bottom shelves in RIC units observed w/ product spill/debris accumulation.
*20 Grease Trap Tickets
Service grease trap every 90 days. Maintain manifest on file to present upon inspection.
*21 RFSM - Not On Site
A certified food manager shall be present at all hours of operation.
*22 Accredited food handler certificate - 60 days
Renew expired food handler certificates for all employees.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark all product held longer than 24 hours w/ a use by date not to exceed 7 days.
*32 Nonfood surfaces-design to be cleaned easily
Remove/peel tape from equipment where needed (ice machine, bottom shelving, etc.). Discontinue use of card board liner on drainage racks.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed employee beverages on prep table & cook line over and next to customer product.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Provide sanitizer buckets for all work/service areas
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed sack of onions & various containers of product inside WIC stored on the floor. Maintain 6'' off the floor.
*42 Dirty nonfood contact surfaces
Black fan in kitchen observed w/ dust accumulation.
*44 Maintaining refuse areas and enclosures
Outside dumpster area observed with trash & debris around trash container. Maintain dumpster doors closed when not in use.
*47 Handwashing signage
Provide designated hand sink signs.
*45 Premises shall be maintained in good repair
Seal hand sink in prep area to the wall properly. Repair missing/broken floor tile.
JAN 302023PASSED4 violations1 CRITICALDETAILS
JAN 30
2023
PASSED
4 violations1 CRITICALDETAILS
*31 Handwashing lavatory - accessible
Make hand sink accessible at all times
*32 Nonfood surfaces-design to be cleaned easily
Remove cardboard from kitchen
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk items
*42 Dirty nonfood contact surfaces
Clean vent hood
JUL 282022PASSED6 violations1 CRITICALDETAILS
JUL 28
2022
PASSED
6 violations1 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken over shrimp
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items on site (rte) for more than 24hrs
*34 Outer door: solid,selfclosing,tightfitting
Seal door cracks
*41 Food Labeling - Bulk Food w/ Card or Sign
Re-label bulk items
*42 Dirty nonfood contact surfaces
Clean vent hood
*45 Premises shall be maintained in good repair
Replace floor tiles as needed
JAN 242022PASSED5 violations2 CRITICALDETAILS
JAN 24
2022
PASSED
5 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Egg roll found at 45.6'f, keep at 41'f or lower
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Do not store raw shrimp over cooked noodles
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk containers
*42 Dirty nonfood contact surfaces
Clean shelves in WIC
*45 Premises shall be maintained in good repair
Fix small leak at 3CS and dump sink
show all 23 inspections →
JUL 292021PASSED7 violations3 CRITICALDETAILS
JUL 29
2021
PASSED
7 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored on the top shelf above cut onions
*35 Hair Restraints effective
*32 Approved Food Contact Equip.
cardboard placed on the floor by the fryers
*18 Toxic items labeling-non original container
unlabeled spray bottles
*02 Cold Hold (41øF/45øF or below)
peas and carrots- 53 degrees F; cooked pork-60 degrees F
*34 Outer door: solid,selfclosing,tightfitting
back door was open
*42 Dirty nonfood contact surfaces
clean the shelves/racks inside the walk in cooler
MAY 282021PASSED14 violations4 CRITICALDETAILS
MAY 28
2021
PASSED
14 violations4 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
dented cans
*45 Premises shall be maintained in good repair
Replace missing floor coving. Repair wall around back door.
*34 Outer door: solid,selfclosing,tightfitting
back door
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw shrimp stored on top of cooked egg rolls.
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
*31 Handwashing lavatory - accessible
Large equipment stored in sink.
*32 Approved Food Contact Equip.
Replace residential microwave with a commercial unit.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee beverages on counter.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*41 Food storage containers, identified with common name of food.
*42 Floors/walls/ceiling/nonfood dirty
Clean floor under equipment. Clean shelves throught kitchen and dry storage. Clean walls where dirty.
*10 Chlorine sanitizer concentration, minimum temp.
Dishwasher tested at 0 ppm.
*29 Sanitizing solutions, testing devices
*02 Cold Hold (41øF/45øF or below)
chicken, shrimp 53 F
DEC 162020PASSED8 violations3 CRITICALDETAILS
DEC 16
2020
PASSED
8 violations3 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored adjacent to french fries inside the reach in cooler
*31 Handwashing lavatory - accessible
*42 Dirty nonfood contact surfaces
clean the inside of the microwave; grease on cabinets
*45 Floor& wall junctures- coved & sealed
water remained inside the cracks in the floor tile
*18 Toxic items labeling-non original container
*31 No soap at handsink
replenish every soap dispenser
*36 Cloths in-use for wiping between uses stored
APR 92020PASSED7 violations2 CRITICALDETAILS
APR 9
2020
PASSED
7 violations2 CRITICALDETAILS
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Raw meat and eggs stored over RTE food.
*10 Clean Sight and Touch
Clean inside ice machine and reach-in-coolers.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
WIC
*45 Premises shall be maintained in good repair
Repair broken floor tiles.
*42 Dirty nonfood contact surfaces
Remove ice buildup in RIF. Clean exterior of equipment.
*34 Outer door: solid,selfclosing,tightfitting
*36 Cloths in-use for wiping between uses stored
NOV 52019PASSED7 violations2 CRITICALDETAILS
NOV 5
2019
PASSED
7 violations2 CRITICALDETAILS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination
*02 Cold Hold (41øF/45øF or below)
noddles 48.8F, c. tomatoes 61.8F
*10 Clean Sight and Touch
Clean Microwave
*42 Floors/walls/ceiling/nonfood dirty
Clean Wall by dish area
*39 Keep utensils handles upright or protected
handle stored in flour
*45 Lockers to be used to store personal items
*03 Food products not maintained at 135øF or above
beef 78.3, & c. chicken 94.0F
OCT 22019PASSED15 violations5 CRITICALDETAILS
OCT 2
2019
PASSED
15 violations5 CRITICALDETAILS
*47 Handwashing signage
provide hand washing signs
*06 Discard if TCS is in container w/ no date or day
No date marking on prepared food
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw burger stored above RTE food
*32 Damaged Equipment
replace gaskets
*24 Food packaged in a establishment, shall be labeled as specified in law
label s. bottle
*39 Keep utensils handles upright or protected
handle stored in water
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination
*42 Floors/walls/ceiling/nonfood dirty
clean floors and fan vent covers
*02 Cold Hold (41øF/45øF or below)
noodles 65.3F, pork 64.9, C. mushroom67.8F
*35 Jewelry Prohibition
No jewelry allowed ( bracelets)
*19 One Inch Air Gap
one inch air gap
*31 Individual, disposable towels
provide paper towel at all hand sinks
*18 Toxic items stored above food/utensils
Toxics chemicals stored above food and label spray bottles
*03 Food products not maintained at 135øF or above
Rice 79.9 & chicken 90.7F
AUG 302019PASSED14 violations5 CRITICALDETAILS
AUG 30
2019
PASSED
14 violations5 CRITICALDETAILS
*39 Cutting surfaces.
resurface cutting
*18 Toxic items storage adjacent to food/utensils
Observed Toxics above the food at the bar (warning)
*35 Hair Restraints effective
Provide hand restraints for everyone in kitchen
*02 Cold Hold (41øF/45øF or below)
r. eggs 51.6
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Guidance on bodily fluids (diarrhea and vomiting clean-up) policy
*47 Handwashing signage
provide hand washing
*10 Clean Sight and Touch
clean all food contact surfaces ( microwave) warning
*32 Damaged Equipment
Remove rust from prep tables
*45 Premises shall be maintained in good repair
repair floors
*06 Discard if TCS is in container w/ no date or day
no marking on prepared foods
*44 Trash can provided for papertowel waste
provide trash cans at hand sink
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Flies
*41 Food Labeling - Bulk Food w/ Card or Sign
Label bulk containers
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw shell eggs stored & chicken above RTE food
JUL 312019PASSED15 violations6 CRITICALDETAILS
JUL 31
2019
PASSED
15 violations6 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
bared hand contact on C. pork
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw meat & raw g. beef stored above RTE food (c. chicken)
*44 Trash can provided for papertowel waste
discontinue using food buckets and provide trash cans at all hands
*34 Pest Control
eliminate flies
*02 Cold Hold (41øF/45øF or below)
cooked chicken 61.2F,pasta 69.4F, r.eggs77.7F & c. shrimp 46.3
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food items
*03 Food products not maintained at 135øF or above
rice 123.0f, particle cook chicken 113.9F,& c. beef 108.7
*42 Floors/walls/ceiling/nonfood dirty
clean gaskets, floors & reseal around hand sink
*29 Food thermometers provided and accessible
provide thermometers
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*39 Cutting surfaces.
resurface cutting board
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks ( open containers ) stored with food and on prep table
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*19 Water & Plumbing in good repair- per code
repair leaking faucet at hand sink in kitchen
MAY 222019PASSED15 violations4 CRITICALDETAILS
MAY 22
2019
PASSED
15 violations4 CRITICALDETAILS
*47 Conditions of Permit-in use of food equipment
Post signage “Current health inspection report is available upon request"
*45 Drying Mops-air dry
air dry mop
*32 Can openers-cleanability
clean can open- remove build-up
*38 Thawing. under running water criteria
improper thawing of raw meat
*37 Storing the food where it is not exposed to splash, dust, or other contamination
cover all food items to prevent cross contamination
*03 Food products not maintained at 135øF or above
rice 78.7F, beef 83.6, chicken 97.2, pasta 73.9, & chicken 97.2 & 79.0F
*42 Floors/walls/ceiling/nonfood dirty
remove dust from ceiling above prep area
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*02 Cold Hold (41øF/45øF or below)
s. cheese 50.5
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*10 Clean Sight and Touch
unsanitary condition- deep clean everything
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improper stored on equipment
*18 Toxic items stored above food/utensils
toxics items stored above food
*43 Light bulbs, light shields provided
clean light shields
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement & storage raw chicken, eggs and meat stored above RTE food
NOV 282018PASSED7 violations2 CRITICALDETAILS
NOV 28
2018
PASSED
7 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
beef 73.0, c. garlic 69.1F, noddles49.3, r.eggs 67.4, c. shrimps 67.1F,
*03 Food products not maintained at 135øF or above
rice 93.8, p.chicken 84.2
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
*10 Clean Sight and Touch
all
*14 When to wash hands before donning new gloves
Donning gloves without washing hands
*19 Water & Plumbing in good repair- per code
leaking back flow device
*32 Damaged Equipment
replace gaskets on RIC(s)
NOV 152018FAILED17 violations4 CRITICALDETAILS
NOV 15
2018
FAILED
17 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
r. beef 59.1, r. chicken 55.5F, shrimp 60.3F & Beef 70.4F
*03 Food products not maintained at 135øF or above
Rice 120F & 131.3F, egg rolls 132.2F
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement raw chicken over RTE food
*14 When to wash hands before donning new gloves
lack of hand washing
*19 Water & Plumbing in good repair- per code
leaking at 3 comp sink
*20 Grease Trap Tickets
provide grease trap
*21 RFSM - Not On Site
no RFSM on duty during inspection
*22 Handlers-Certificate Not On Site
certify all staff
*30 Does Establishment have a current valid permit posted?
operating without a valid health permit
*32 Damaged Equipment
repair/ replace ice machine
*36 Cloths in-use for wiping between uses stored
wiping clothes improperly stored on equipment
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food- prevent cross contamination
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
utensils improperly stored in water
*42 Floors/walls/ceiling/nonfood dirty
remove dust from ceiling
*43 Light bulbs, light shields provided
shields lights
*47 Other Violations
label 3 comp sink
OCT 182018PASSED12 violations4 CRITICALDETAILS
OCT 18
2018
PASSED
12 violations4 CRITICALDETAILS
*20 Conveying Sewage
improper disposal of waste water
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PIC: allowing employees to drink in prep area and personal drinks stored on food equipment in kitchen
*02 Cold Hold (41øF/45øF or below)
c. shrimp 57.4, noodles 55.9, raw shrimp 69.3
*19 Water & Plumbing in good repair- per code
leaking faucet at 3 comp sink and reseal around 3 comp sink and prep sink
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement
*22 Washing hands only at a designated hand sink
PIC: washing hands at 3 comp and prep sink
*03 Food products not maintained at 135øF or above
c. rice at 111.1, f. chicken 64.0,p. chicken 83.0, beef 72.8F
*22 Handlers-Certificate Not On Site
Certify all staff
*18 Toxic items stored above food/utensils
toxics chemicals stored above food
*21 RFSM - Not On Site
no RFSM on duty
*32 Damaged Equipment
replace gaskets and repair hands
*10 Clean Sight and Touch
unsanitary conditions -deep clean all food contact surfaces
SEP 142018PASSED14 violations5 CRITICALDETAILS
SEP 14
2018
PASSED
14 violations5 CRITICALDETAILS
*39 Cutting surfaces.
surface cutting
*03 Food products not maintained at 135øF or above
beef 84.6 and 81.0F Chicken 89.7 & 125.3 egg rolls 113.8F
*32 Damaged Equipment
repair ice machine
*02 Cold Hold (41øF/45øF or below)
pasta 73.6
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement and preparation
*20 Conveying Sewage
improper disposal of waste water
*44 Trash can provided for papertowel waste
provide trash can at hand sink
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*10 Clean Sight and Touch
unsanitary conditions- deep clean everything
*45 Premises shall be maintained in good repair
repair ceiling, walls, floors and lightings in kitchen
In use utensil stored in water at < 135'F
utensil improperly stored in water
*19 Water & Plumbing in good repair- per code
repair all leaking pipes, repair hand sink and reseal around hand sink
SEP 52018FAILED18 violations7 CRITICALDETAILS
SEP 5
2018
FAILED
18 violations7 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
C. shrimp 73, and s. cheese 46.1F
*15 Contact RTE Products w/ Bare Hands
bare hand contact on RTE food
*18 Toxic applied accord. to restrict. on certific
remove all unapproved pest control (RAID)
*43 Clean vent syst:Intake/exhaust air ducts
clean vents
*22 Handlers-Certificate Not On Site
certify all staff
*32 Damaged Equipment
replace gaskets on all RIC(s)
*03 Food products not maintained at 135øF or above
beef 96.3F, chicken 114.6F
*42 Floors/walls/ceiling/nonfood dirty
remove dust build-up from ceiling over prep area and clean Floors (standing water and pooling water on floor)
*10 Clean Sight and Touch
unsanitary conditions- deep clean everything
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement, storage and preparation (raw chicken stored above RTE food)
*45 Premises shall be maintained in good repair
repair floors, walls, and ceiling
*21 RFSM - Not On Site
expired RFSM on duty during inspection
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies
*38 Thawing. under running water criteria
improperly thawing of meat
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food to prevent cross contamination (flies landing on food)
*20 Conveying Sewage
improper disposal of waste water
*19 Water & Plumbing in good repair- per code
leaking pipes at 3 comp sink & prep sink, reseal around 3 comp sink, prep sink, hand sink and remove grey masking tape from pipes
*44 Trash can provided for papertowel waste
provide trash can at hand sink
AUG 162017PASSED13 violations7 CRITICALDETAILS
AUG 16
2017
PASSED
13 violations7 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw shrimp stored under raw beef and chicken in walk-in cooler, raw beef patties stored over cooked chicken in prep cooler (REPEAT VIOLATION)
*32 Nonfood surfaces-design to be cleaned easily
cardboard used to line shelves, cardboard on floors (REPEAT VIOLATION)
*31 Individual, disposable towels
REPEAT VIOLATION
*02 Cold Hold (41øF/45øF or below)
chicken 56.6°F, egg 51.4°F, beef 67.6°F, chicken 49.4°F, mayo 47.0°F, raw chicken 47.7°F (REPEAT VIOLATION)
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
cover all food in walk-in cooler storage
*18 Toxic items stored above food/utensils
Can of Raid stored above broccoli.
*47 Conditions of Permit-in use of food equipment
Post sign to notify customers that a copy of the most recent inspection report is available upon request.
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket - 0ppm
*42 Dirty nonfood contact surfaces
old food debris on floors under equipment, ceiling tiles in food prep area are black from dust accumulation, bottom of coolers (REPEAT VIOLATION)
*22 Handlers-Certificate Not On Site
REPEAT VIOLATION
*19 Hand sink water temperature below 110'F
Do not shut off hot water at hand sink.
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers in all freezers.
*34 Pest control-routine inspections for
rodent droppings on flour and corn starch containers and on floor under containers.
JUN 272017PASSED14 violations3 CRITICALDETAILS
JUN 27
2017
PASSED
14 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
pork 48.1°F (next to 3-compartment sink), raw eggs next to canned goods 71.2°F, liquid eggs in RIC 49.0°F, pork 63.8°F (cooler thermometer 50°F), shrimp 49.6°F (cooler thermometer 50°F), raw chicken 4
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
rice scoop
*31 Individual, disposable towels
kitchen hand sink
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee eating on prep table next to employee cutting raw chicken
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
uncovered containers of raw and cooked meats stored in walk-in cooler
*32 Nonfood surfaces-design to be cleaned easily
cardboard boxes on floor, cardboard under microwave, cardboard used to line shelves, ply wood over 3-compsrtment sink, ice maker lids (using plastic bag and duct tape)
*19 Water & Plumbing in good repair- per code
kitchen hand sink lacks hot water, clogged floor drain, leaking 3-compartment sink
*41 Food storage containers, identified with common name of food.
sugar, salt
*22 Handlers-Certificate Not On Site
*45 Ceiling easily cleanable and light in color
ceiling tiles, cardboard on ceiling
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored over cooked pork in WIC, raw ground beef patties stored over cooked chicken in RIC
*42 Dirty nonfood contact surfaces
exterior of equipment (coolers, stoves), ceiling in kitchen, reach-in freezer (ice build up and dead flies), floors under dry storage shelving, vent hood, floors under equipment
*47 Conditions of Permit-in use of food equipment
MAY 32017PASSED16 violations6 CRITICALDETAILS
MAY 3
2017
PASSED
16 violations6 CRITICALDETAILS
*20 Grease Trap Tickets
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*31 Handwashing lavatory - used for other purpose
Storage
*47 Conditions of Permit-in use of food equipment
*02 Cold Hold (41øF/45øF or below)
Pork 57.7 °F , shrimp 62.6° F, Mayo 79 .8° F
*18 Toxic items labeling-non original container
*36 Cloths in-use for wiping between uses stored
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee drink on prep table shelf
*27 Cooling method, criteria - using ice bath
beef and chicken
*22 Handlers-Certificate Not On Site
*32 Maintain in Good Repair
Ice maker lid
*42 Dirty nonfood contact surfaces
Ceiling in kitchen, floors in walk in cooler, Canned goods rack , floor in dry storage, floors in room with freezers, Kitchen floors, reach in cooler, vent hood Covers
*41 Food storage containers, identified with common name of food.
Salt
*38 Thawing. Under refrigeration
shrimp
*34 Controlling pests. Eliminating harborage conditions
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw pork over crab ragon, Eggs stored over uncovered chocolate syrup , raw ground beef over cooked chicken
NOV 302016PASSED10 violations2 CRITICALDETAILS
NOV 30
2016
PASSED
10 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
shrimp 54.1 degrees Fahrenheit, chicken 44.1 degrees Fahrenheit
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
employee sneezed into hands and tissue and did not wash hands.
*21 RFSM - Not On Site
*31 Handwashing lavatory - accessible
cleaning supplies stored in hand sink
*32 Maintain in Good Repair
replace gaskets.
*35 Hair Restraints effective
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
Clean ceilings, walk in cooler shelves, fan covers, food debris in dish washer, reach in coolers.
*43 Ventilation hood-prevent grease dripping
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