Family Crispy Chicken & Rice

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

*36 Cloths in-use for wiping food spills used for no other purpose

*18 Medicines labeled and stored properly

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

*10 Clean Sight and Touch

CLEAN ICE MACHINE INTERIOR, AREA BELOW COMPRESSOR AND ABOVE ICE. CLEAN CAN OPENER

*45 Premises shall be maintained in good repair

CLOSE OPEN AREA FROM CEILING OF DRY STORAGE AREA.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENT HOOD AREA, DEEP FRYERS, CLEAN WALK IN COOLER SHLEVES.

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

*34 Outer door: solid,selfclosing,tightfitting

*31 Handwashing lavatory - used for other purpose

*42 Floors/walls/ceiling/nonfood dirty

CLEAN RUSTED SHELVES FROM WALK IN COOLERS. CLEAN FLOOR OF TRASH ESPECIALLY

*43 Light - 10 foot : Walk-in, Dry storage

DRY STORAGE AREA.

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

DO NOT STORE FOOD ON THE FLOOR OF WALK IN FREEZER.

*21 RFSM - Not On Site

EXPIRED AND NOT ON SITE.

*31 No soap at handsink

*10 Clean Sight and Touch

CLEAN REACH IN COOLER OF STANDING WATER.

*46 Enclosed toilet room w/self closing doors

*22 Accredited food handler certificate - 60 days

EXPIRED

*45 Unnecessary articles prohibited

REMOVE ALL CARDBOARD USED AS LINER FROM COOLER AND STORAGE AREA.

*19 Water & Plumbing in good repair- per code

REPAIR SLOW FLOOR DRAINS.

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

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

DO NOT KEEP TO GO CUPS AND BOXES ON THE FLOOR OF DRY STORAGE AREA. KEEP IT 6 INCHES ABOVE THE FLOOR

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN HAND SINKS..

*18 Toxic items stored above food/utensils

*45 Premises shall be maintained in good repair

CHECK FRONT COOLER OF CONDENSATION ISSUE. REMOVE RUST FROM SHELVES OF WALK IN COOLER.

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

FLOUR BAGS

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

FLOUR ROOM

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer solution to low (10 ppm Cl)

*21 RFSM - Not On Site

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

No date marking on any food in walk-in coolers

*32 Approved Food Contact Equip.

Store chicken in approved/appropriate container

*34 Outer openings:closing holes, gaps

Fix gaps on rear exits

*36 Cloths in-use for wiping between uses stored

place wiping clothes in sanitizer solution between uses

*42 Dirty nonfood contact surfaces

Clean excess grease on vent hood

*45 Premises shall be maintained in good repair

Fix floor boards in back area and leak of mop sink

*47 Other Violations

Put hand washing sign in employee restroom

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

Food in walk-in cooler must be at least 6-inches off the floor and covered

*31 Handwashing lavatory - used for other purpose

Hand sink had unnecessary items in it/not properly used

*39 No equipment & utensil under contamination sources

Don't use cardboard on racks/as equipment

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

KEEP ALL TO GO BOXES OFF THE FLOOR.

*47 Other Violations

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 employees and customers. (

*45 Premises shall be maintained in good repair

REMOVE RUST FROM WALK IN COOLER SHELVES.

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH BIGGER WEATHER STRIPS.

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

FLOUR?

*31 Handwashing lavatory - accessible

KEEP FLOUR ROOM HAND SINK IN WORKING ORDER WITH HOT AND COLD WATER, SOAP AND PAPER TOWELS. DO NOT STORE ANY ITEMS IN HAND SINKS.

*35 Hair Restraints effective

*45 Premises shall be maintained in good repair

CHECK CONDENSATION OF FRONT AREA REACH IN COOLER.

*46 Enclosed toilet room w/self closing doors

TO ALL RESTROOM DOORS.

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

KEEP TO GO CUPS AND CONTAINERS 6 INCHES OFF THE FLOOR .

*02 Cold Hold (41øF/45øF or below)

FRIED CHICKEN IN BUCKET 60'F, GARLIC IN OIL 59'F , KEEP THOSE ITEMS IN COOLER OR IN ICE BIN AND MAINTAIN IT AT 41'F OR LOWER.

*31 Handwashing lavatory - accessible

KEEP FLOUR ROOM HAND SINK IN WORKING ORDER WITH HOT AND COLD WATER, SOAP AND PAPER TOWELS.

*18 Toxic items labeling-non original container

LABEL ALL CHEMICAL SPRAY BOTTLES.

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

POST A SIGN "A copy of the most recent establishment inspection report is available upon request."

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED .

*38 Thawing. under running water criteria - water velocity

OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE IN SINK.

*45 Premises shall be maintained in good repair

REPAIR COLD WATER FAUCET FROM HAND SINK. REPLACE DAMAGED CEILING TILES

*47 Other Violations

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 employees and customers. (

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACKDOOR.

*31 Handwashing lavatory - accessible

KEEP FLOUR ROOM HAND SINK IN WORKING ORDER WITH HOT AND COLD WATER, SOAP AND PAPER TOWELS.

*46 Enclosed toilet room w/self closing doors

*46 Enclosed toilet room w/self closing doors

*14 When to wash hands

MAKE SURE EMPLOYEE WASH HANDS BETWEEN TASK

*31 Handwashing lavatory - used for other purpose

DO NOT WTORE ANY ITEM IN BACK ROOM HAND SINK. MAKE SURE SOAP AND PAPER TOWEL ARE PROVIDED.

*02 Cold Hold (41øF/45øF or below)

CHICKEN NUGGETS 56'F

*45 Floor& wall junctures- coved & sealed

CEILING TILES

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

EMPLOYEE BEVERAGE STORED WBOVE FOOD PREP. TABLE

*47 Other Violations

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 employees and customers. (

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY FOOD EQUIPMENT AND ITEMS IN HAND SINKS

*02 Cold Hold (41øF/45øF or below)

CHICKEN NUGGETS 52'F

*14 When to wash hands

EMPLOYEE MUST WASH HAND BETWEEN TASK. i.e. AFTER HANDLE RAW CHICKEN

*47 OTHER VIOLATIONS

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 employees and customers. (

*45Floor, wall, ceiling - Exposed material

REPLACE DAMAGED CEILING TILES AND REPAIR LEAKS FROM CEILING

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

COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER

*46 Enclosed toilet room w/self closing doors

RESTROOM

*31 Handwashing lavatory - used for other purpose

pot cover placed inside a designated hand wash sink

*18 Medicines labeled and stored properly

medicine for nasal purposes stored on the top shelf in the food prep area. There needs to be a designated area, away from food preparation, for employees to store medication.

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

dusty fan that is blowing in the direction of the food prep table.

*40 Reuse of single service articles

various sauces being stored in containers that originally contained duck sauce.

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

buckets of sauces stored on the floor inside the walk in cooler

*31 No soap at handsink

replenish every hand soap dispenser. The restroom for the employees didn't have soap in the dispenser.

*10 Clean Sight and Touch

rusty looking shelves/racks inside the walk in cooler need to be replaced.

*34 Outer door: solid,selfclosing,tightfitting

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

containers of flour stored on the floor adjacent to a food prep table; buckets filled with raw chicken stored on the floor in the walk in cooler.

*34 Outer door: solid,selfclosing,tightfitting

*10 Clean Sight and Touch

the shelves/racks, inside the walk in cooler, are rusty.

*22 Handlers-Certificate Not On Site

all employees that deal directly with food preparation must obtain a valid food handler certificate.

*43 Clean vent syst:Intake/exhaust air ducts

dust accumulation

*18 Toxic items storage adjacent to food/utensils

bottle of windex andand a spray bottle with a clorox label stored on a table in the front right next to sauces for consumers.

*19 Hand sink water temperature below 110'F

water, from the hand sink, measured at 100 degrees F

*24 Food Labeling- with common name of the food

unlabeled buckets of sauce in the walk in cooler

*31 Handwashing lavatory - used for other purpose

cleaning sponge observed inside the designated hand wash sink

*06 Time as PHC:provide written procedures on site

*19 Water & Plumbing in good repair- per code

cold water turned off( by manager) at one hand sink due to a leak.

*23 Water pressure specifications

more cold water pressure is needed at the hand sink adjacent to the cashier

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

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

raw fish stored on the top shelf, directly above cooked chicken wings, inside the walk in cooler

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

containers of duck sauce stored on the floor inside the dry storage room; container of shrimp stored on the floor of the walk in cooler

*22 Handlers-Certificate Not On Site

all employees that deal directly with food preparation must obtain a valid food handler card

*02 Cold Hold (41øF/45øF or below)

fried chicken measured at 64 degrees F

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager- certificate must be posted on site

*28 Date marking commercially prepared of RTE/PHF

date mark all phf