Ez Stop #10

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

establishment did not have test strips for sanitizer, provide.

*21 RFSM - Not On Site

RFSM not on site.

*47 Handwashing signage

missing hand wash sign at hand sink located next to three comp sink, provide.

*10 Clean Sight and Touch

grime observed on ceiling of ice machine, water is dripping from grime and getting on ice; dispose of ice in ice machine then clean and sanitize.

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

large food containers containing spices not labeled with name of food, label containers.

*34 Remove dead/trapped pests

dead pest observed on light shields, remove.

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

employee drinking in kitchen and placing drink on food contact surface.

*31 Individual, disposable towels

missing towels at hand sink, provide.

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

buckets of spices and containers of raw protein observed on floor.

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

raw bacon and raw eggs stored above RTE food in walk in cooler, arrange properly.

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

storing clean utensils on soiled shelve, clean shelve.

*42 Floors/walls/ceiling/nonfood dirty

grime on walls and grime underneath equipment.

*21 RFSM - Not On Site

RFSM not onsite 2nd and FINAL WARNING. citation will be issued on next visit if RFSM is not onsite.

*39 Store all equipment & utensil covered or inverted

store large pots and pans inverted

*27 Cooling method, criteria - placing the food in shallow pans

beans in large containers will not cool properly. place in smaller shallow pans.

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

raw chicken above raw pork in walk in cooler. place raw chicken underneath raw pork

*45 Floor& wall junctures- coved & sealed

gap on 3 comp sink. seal properly.

*47 Conditions of Permit-in use of food equipment

provide a sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer in gas station walk in cooler.

*30 Does Establishment have a current valid permit posted?

Current health permit is invalid, work on getting new health permit.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Need spill kit or instruction on how to clean up a spill.

*21 RFSM - Not On Site

RFSM no on site.

*47 Conditions of Permit-in use of food equipment

Need a sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*36 Cloths in-use for wiping between uses stored

Wet cloths on food contact surfaces.

*02 Cold Hold (41øF/45øF or below)

Hot dog at 45.5F and pickles at 44.4 F in reach in cooler of taco shop.

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

raw pork above beef.

*29 Cold/hot hold unit thermometer easily viewable

Need thermometer in gas station walk in cooler.

*10 Clean Sight and Touch

Both self service ice dispenser, in gas station, have dirt on ice shoot. Clean and sanitize.

*39 Equipment-doors, seal hinges adjusted/intact

Clean seals if ice cream freezers.

*02 Cold Hold (41øF/45øF or below)

Chicken wings above 41F.

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

Pork next to raw chicken in WIC.

*10 Clean Sight and Touch

Clean mold on ice shoot on coke dispenser.

*21 RFSM - Not On Site

Register manager certificate with city.

*28 Date marking commercially prepared RTE/ TCS food

Properly dispose of food past seven days in WIC.

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED

*39 Keep utensils handles upright or protected

Need a handled utensil and kept upright in bulk food container.

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

Label spices, flour and rice containers.

*42 Dirty nonfood contact surfaces

Clean inside WIC(gas station).

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

TROMPO AT 94*F, 97*F, 107*F PLACE OUT AT 8:00A

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

REMOVE EXPIRED FOOD ITEMS

*10 Sanitization after Cleaning

LACK OF SANITIZING AFTER CLEANING EQUIPMENT ; SINK MUST BE SET UP CORRECTLY

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

DRINK STORED WITH CUSTOMER ITEMS

*24 Food Labeling- with common name of the food

LABEL ALL

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

OBSERVED STORING IN OPEN CANS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

SALSA AT 73.1*F ON PREP TABLE . SOUR CREAM 45*F IN RIC

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*28 Date marking commercially prepared of RTE/PHF

PROVIDE FOR ALL

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW BACON STORED IN CONTAINER WITH HOT DOGS & HAM( DISCARDED)

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

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

RAW EGGS OVER BEEF RAW EGGS OVER RTE FOOD

*29 Food thermometers provided and accessible

NEED PROBE THERMOMETER

*03 Food products not maintained at 135øF or above

RICE 127 (DEGREE F)

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*33 Warewashing equipment, clean solutions.

*47 Handwashing signage

AT ALL HAND SINK

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

ALL FOODS IN WIC ITEMS MUST BE DISPOSED AFTER 7 DAYS

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

IN WIC