Empire Central Cafe & Grill

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

mold on the door of the walk in cooler

*18 Licensed pest control applicator only

raid spray observed in the food prep area

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

bag of rice and sugar stored on the floor in te food prep area; bottled waters stored on the floor in a separate storage room

*20 Grease Trap Tickets

most recent is from july 2018

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

bacteria buildup inside the soda gun nozzles

*28 Do not exceed manuf. use by date

four pint-sized dairy pure milk unopened containers with a date of 12/23/18; one gallon-sized open container of member's mark vitamin d milk with a date of 12/23/18; six pint-sized dairy pure milk wi

*03 Food products not maintained at 135øF or above

egg, cheese, and sausage croissant measured at 75 degrees F

*33 Rinsing procedures - 3 compartment sink

set up the three-compartment sink as follows: wash, rinse, and sanitize

*42 Dirty nonfood contact surfaces

dusty fan covers

*02 Cold Hold (41øF/45øF or below)

Tuna Salad at 53.2°F at Salad Bar. If time is used as a control provide written procedures & maintain logs. Otherwise, surround containers w/ icw

*14 When to wash hands before donning new gloves

Staff observed donning gloves without first washing hands.

*31 Individual, disposable towels

No towels at HW Sink

*03 Food products not maintained at 135øF or above

Pita sandwich at 115.6°F Egg roll 100.4°F

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

Please date mark & label foods stored under refrigeration

*18 Toxic items stored above food/utensils

Toiletries over chips on display

*43 Light bulbs, light shields provided

Light out vent hood

*09 Food protected cross contamination by preparing each type of food at different times or in separ

*39 Equipment and Utensils Storage

*32 Equipment & Utensils smooth easily cleanable

Worn cutting boards

*09 Food protected cross contamination by preparing each type of food at different times or in separ

Packages of food left open on floor.

*31 Individual, disposable towels

*42 Nonfood-contact surfaces material

No foil allow to wrap the table

*02 Cold Hold (41øF/45øF or below)

bell pepper: 68^F onion: 63° F

*10 Clean Sight and Touch

observed mold in ice machine

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

observed la Raw chicken and raw meat store together w meat above cooked meat

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

cheese, potato

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

*29 Sanitizing solutions, testing devices

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: 200 ppm

*21 RFSM - Not On Site

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

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

*29 Cold/hot hold unit thermometer easily viewable

*45 Premises shall be maintained in good repair

REPAIR DAMAGED WALK IN COOLER FLOOR

*03 Food products not maintained at 135øF or above

*44 Trash can provided for papertowel waste

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

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

*02 Cold Hold (41øF/45øF or below)

*31 Handwashing lavatory - accessible

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

*21 RFSM - Not On Site

REGISTER CERTIFICATE WITH THE CITY OF DALLAS

*36 Cloths in-use for wiping between uses stored

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

*19 No Hot Water / Water heater 50 gallon min.

CORRECTION ON SITE