El Fenix

*10 Clean Sight and Touch

clean ice machine (interior); dish washer sanitizer reading too low (10 ppm) recommend hand washing in 3 compartment sink until its fixed

*42 Floors/walls/ceiling/nonfood dirty

clean floor in dry storage area, and kitchen

*10 Clean Sight and Touch

clean ice machine

*34 Outer openings:closing holes, gaps

gap at the bottom of the outer door

*35 Hair Restraints effective

employees must wear hair cover/net

*42 Floors/walls/ceiling/nonfood dirty

clean floor

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

label bulk containers

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

Rinse thermometer not attaining 180F

*44 Trash can provided for papertowel waste

*28 Original cont. of RTE/PHF/Day1= day of opening

*02 Cold Hold (41øF/45øF or below)

Manager agreed to discard 8 pounds of shredded cheddar cheese held at 63F

*21 RFSM - Not On Site

Register food manager certificate with the city of Dallas

*29 Sanitizing solutions, testing devices

Provide dish machine chlorine test strips

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

Holes in ceiling, repair damaged wall and coved junctures

*19 Water & Plumbing in good repair- per code

Hand sink faucet

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

Can opener blade

*19 Water & Plumbing in good repair- per code

Replace damaged faucet at bar hand sink

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

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

Do not store raw ground beef over beef in walk in cooler

*03 Food products not maintained at 135øF or above

*21 RFSM - Not On Site

*45 Premises shall be maintained in good repair

Floor tiles

*34 Outer openings:closing holes, gaps

Holes in the ceiling

*31 Handwashing lavatory - used for other purpose

Do not store items in handsink

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

Do not store raw ground beef over cooked chicken in walk in cooler

*03 Food products not maintained at 135øF or above

*18 Toxic items labeling-non original container

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

*10 Chlorine sanitizer concentration, minimum temp.

Dish machine

*34 Outer openings:closing holes, gaps

Seal Ceiling holes

*02 Cold Hold (41øF/45øF or below)

*42 Ventilation hood systems

Keep filters clean

*36 Cloths in-use for wiping between uses stored

*14 When to wash hands before donning new gloves

*44 Maintaining refuse areas and enclosures

Clean trash around dumpster

*02 Cold Hold (41øF/45øF or below)

*45 Floor& wall junctures- coved & sealed

*43 Ventilation hood-prevent grease dripping

*44 Trash can provided for papertowel waste

*37 Food, utensils & equip under other sources

Condensation from cooler contaminating ready to food in reach in cooler

*19 Water & Plumbing in good repair- per code

Outside faucet damaged

*18 Toxic items labeling-non original container

Label spray bottle with common name of chemical

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

Rinse water not reaching 180F

*34 Pest control-routine inspections for

Flies observed

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

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

Repair leak from ice maker

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

Discard dented cans

*32 Damaged Equipment

Do not use duct tapes to repair pipes, Repair damaged hand sink

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

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

Dented can observed

*34 Pest control-routine inspections for

Life roach observed

*19 Water & Plumbing in good repair- per code

Repair damaged floor drains

*42 Dirty nonfood contact surfaces

*02 Cold Hold (41øF/45øF or below)

*21 PIC ensures food handlers properly trained

Need certificate for Diane

*45 Premises shall be maintained in good repair

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

*19 Water & Plumbing in good repair- per code

Spoon cleaning faucet, repair clogged floor drain

*10 Food thermometer cleaned before use

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

Discard dented cans

*34 Pest control-routine inspections for

Flies observed

*29 Warewashing machines thermometer in F.rinse tank

*21 RFSM - Not On Site

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

Spieces

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

Maintain tomato at 40F or below

*10 Food thermometer cleaned before use

*45 Premises shall be maintained in good repair

walls and floor tiles

*44 Trash can provided for papertowel waste

*27 Cooling, heating, and holding capacities. Equipment

the walk in cooler is not functioning properly; phf was put on ice; a technician was called in to verify/correct the problem

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

gauges are not working properly; temperature did not reach 160 degrees F

*02 Cold Hold (41øF/45øF or below)

raw egg-48 degrees F, raw chicken 50 degrees F

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

a bucket of salsa was stored adjacent to raw eggs on the bottom shelf inside the walk in cooler

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink closest to the kitchen entrance

*02 Cold Hold (41øF/45øF or below)

milk stored in a cooler that was measured at 50 degrees F

*47 Handwashing signage

hand wash sign needed at the hand wash sink in the bar

*35 Hair Restraints effective

beard guards

*24 Food Labeling- with common name of the food

*10 Clean Sight and Touch

sticky syrup residue observed on the reach in coolers; slight bacteria on the inside of the ice machine

*31 Handwashing lavatory - used for other purpose

*45 Floor& wall junctures- coved & sealed

*39 Keep utensils handles upright or protected

ice scoop

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly

*40 Reuse of single service articles

*27 Cooling, heating, and holding capacities. Equipment

Walk in refrigerator not cooling food products at 41.0 degrees or below Salsa refrigerator with an air temperature of 51.1 degrees

*19 One Inch Air Gap

Missing air gap at the ice maker, bar ice bin, and spray hose at the dishstation

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

Disharea

*35 Hair Restraints effective

Missing

*14 Hands wash procedures-without soap

Wait staff washing hands without soap after handling dirty dishes

*47 RFSM Certificate - Not Display

*38 Thawing. under running water criteria

Defrosting without running water

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Pico de gallo at 55.9 degrees large south POUR Sour cream at 49.4 degrees lateral POUR Cut lettuce on ice at 66.7 degrees Beans in the walk in refrigerator held for more than 24 hours at 47.8 deg

*01 Cooling -- within 2 hours, 135-70øF

Salsa at 73.1 degrees after three hours under refrigeration

*47 RFSM Certificate - Not Display

*45Floor, wall, ceiling - Exposed material

*01 Cooling -- total 6 hours, 135-41øF

Cooked hamburger cooling on the counter without refrigeration at 66.1 degrees

*31 Individual, disposable towels

*21 RFSM - Not On Site

*14 When to wash hands after handling soiled equip/utensil

*19 Backflow prevention device - installed

*05 Rapidly reheat 165øF for hot holding

*31 Individual, disposable towels