Eggsellent Cafe II

*34 Controlling pests. Eliminating harborage conditions

*37 Storing the food where it is not exposed to splash, dust, or other contamination

French fries stored on the floor

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

Exposed ceiling

*18 Unnecessary chemicals not allowed

39

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

Store pans in a clean place

*31 Individual, disposable towels

*47 Other Violations

Aprons by the hand sink

*21 RFSM - Not On Site

*45 Lockers to be used to store personal items

*42 Dirty nonfood contact surfaces

*21 RFSM - Not On Site

*32 Nonfood surfaces-design to be cleaned easily

remove zip ties attached to shelves

*34 Controlling pests. Eliminating harborage conditions

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

Diced ham observed at 48F. Cold foods must be maintained at 41F or below.

*18 Toxic items storage adjacent to food/utensils

Windex stored next to clean utensils

*21 RFSM - Not On Site

No RFSM on site

*31 No soap at handsink

No soap at back hand sink

*34 Pest Control

Roach on glue box

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

Open employee drink observed in RIC/cookline

*39 Equipment in good repair and proper adjustment.

Cutting boards observed not in good repair

*42 Ventilation hood systems

Vent-a hood filters must be in place while cooking (COS)

*45 Premises shall be maintained in good repair

Repair door to the walk in cooler

*47 Other Violations

Keep back door closed during business hours.

*02 Cold Hold (41øF/45øF or below)

Cold hold in kitchen at 51

*21 RFSM - Not On Site

Must have RFSM on site during serving hours

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

Must date mark items over 24 hours

*33 Mech. warewash, hot water sanitizing, other machines

Dishwasher not sanitizing

*36 Cloths in-use for wiping between uses stored

Wiping cloths out of sanitizer bucket

*42 Dirty nonfood contact surfaces

Soiled cooler gaskets

*43 Clean vent syst:Intake/exhaust air ducts

Soiled air intake vents

*45 Premises shall be maintained in good repair

Missing ceiling tile in kitchen

*02 Cold Hold (41øF/45øF or below)

Cold hold cooler unable to reach 42 degrees in more than 12 hours

*07 Food safe, good condition, unadulterated, and honestly presented

Rotting green peppers in walk in cooler

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

Raw pork and eggs next to and above vegetables

*10 Equipment and Utensils Sanitization

Dishwasher tested 0 ppm sanitizer

*19 Water & Plumbing in good repair- per code

Hand wash sinks broken no hot water

*21 RFSM - Not On Site

No RFSM present/ no RFSM documentation available

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

No date marking on items in reach in cooler

*31 Handwashing lavatory - accessible

Cleaning solution bottle in hand wash sink

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

Employee water bottles in reach in cooler next to restaurant food

*36 Cloths in-use for wiping between uses stored

wiping cloths left on prep table

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on floor in employee room

*42 Dirty nonfood contact surfaces

Cooler gaskets soiled

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

food containers and utensils on floor in kitchen

*27 Cooling, heating, and holding capacities. Equipment

Reach in cooler unable to get food items under 50 degrees

*31 Individual, disposable towels

*19 Water & Plumbing in good repair- per code

Address issues in water pressure (hand wash sink)

*42 Dirty nonfood contact surfaces

Keep surfaces clean

*20 Grease Trap Tickets

Provide grease trap manifest

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*18 Use toxics according to additional condition

MAINTAIN SANITIZER BUCKET AT 100 PPM. TESTED AT > 200 PPM.

*45 Premises shall be maintained in good repair

ADJUST WALK IN FREEZER DOOR, IT CAN'T CLOSE COMPLETELY.

*47 Other Violations

Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to

*29 Mechanical holding unit, thermometer location

PROVIDE THERMOMETER TO ALL LOCATION.

*21 RFSM - Not On Site

For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

*22 Accredited food handler certificate - 60 days

*10 Chlorine sanitizer concentration, minimum temp.

MACHINE TESTED AT 0 PPM. AIR TRAPPED IN LINE.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENTHOOD (i.e. DRIPPING OIL), KEEP MEN'S ROOM FLOOR FREE OF ICE

*31 Individual, disposable towels

*43 Light bulbs, light shields provided

KITCHEN AND STORAGE AREA

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, coolers, freezer

*47 Handwashing signage

provide hand washing sign

*39 Equipment in good repair and proper adjustment.

gaskets

*10 Clean Sight and Touch

clean ice machine

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate with in 45 days. bring serv safe certificate, DL or ID and money $30.00 per yesr (checks, money orders, credit/debit cards, NO CASH) to Consumer Health Division located at 7901

*02 Cold Hold (41øF/45øF or below)

raw beef 47, smoked salmon 48.6, ham 46.3, raw chicken 48.9, raw fish 47,6 degrees f

*34 Outer openings:closing holes, gaps

repair gap at entrance door

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

personal drink

*18 Use toxics according to additional condition

chlorine sanitizer bucket more than 200 ppm

*28 Do not exceed manuf. use by date

milk in cooler 9/13/2020

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

provide food handler cards

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*21 RFSM - Not On Site

*29 Food thermometers--small diameter probe

*32 Maintain in Good Repair

Aluminum foil can't be used as a barrier.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Water leak in RIC

*37 Unpackaged food may not be stored in direct contact with undrained ice

*42 Dirty nonfood contact surfaces

Rusty surfaces and stains found in kitchen.

*10 Sanitization after Cleaning

dishwasher has not sanitizer chlorine needs to be 50 ppm 3 Comp sink between 100-150ppm needs to be 200 ppm

*39 Keep utensils handles upright or protected

can not a bowl as a scoop

*45 Lockers to be used to store personal items

employees jackets and phones-can not be aboce or next to food or utensild

*42 Floors/walls/ceiling/nonfood dirty

CLEAN: handwashing sinks can opener stand bottom shelves of prep table side lip on the ice machine- none food contact surface

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw eggs over tortillas and next to peppers

*28 Date marking combined ingredients for RTE/ TCS food

*10 Clean Sight and Touch

biofilm/bacteria accumulation inside the soda gun nozzle and the holster

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection( six months).

*47 Handwashing signage

*28 Do not exceed manuf. use by date

heavy cream with a use by date of 4/21/19

*07 Food safe, good condition, unadulterated, and honestly presented

dented can of marinara sauce

*18 Toxic items labeling-non original container