Fireside Pies

*10 Chlorine sanitizer concentration, minimum temp.

PROVIDE 50PPM TO 100 PPM AT 3 COMP AT ALL TIMES

*29 Sanitizing solutions, testing devices

PROVIDE QUAT TEST STRIPS FOR THREE COMP SINK SANITIZER

*45 Premises shall be maintained in good repair

WARE WASH AREA HEAVY DUST ACCUMULATION ON CEILING AND FIXTURES MAINTAIN CLEAN

*02 Cold Hold (41øF/45øF or below)

Observed sliced sausage at 50 Degrees F held in iced hotel pan.

*03 Food products not maintained at 135øF or above

Observed meatballs in marinara at 120 Degrees F. COS

*10 Clean Sight and Touch

Observed dirty WIC fan covers and shelving. Observed dirty soda gun nozzle.

*21 RFSM - Not On Site

RFSM expired. Renew at dallascityhall.com.

*29 Cold/hot hold unit thermometer easily viewable

All cooler/freezers must have easily viewable thermometers.

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

Observed cutting boards stored on the floor.

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

Label bulk food containers(Flour, salt, sugar).

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors. walls. and ceiling throughout kitchen.

*43 Light - 20 foot : Washing, utensil, toilet

Very dim lighting in dish area.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

Need handwash signage at all handwash sinks.

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

Label bulk items

*42 Dirty nonfood contact surfaces

Clean shelf under hand sink

*45 Premises shall be maintained in good repair

repair floors & walls ( dish area)

*15 Contact RTE Products w/ Bare Hands

Bare hand contact on RTE food

*02 Cold Hold (41øF/45øF or below)

D. tomatoes 47.2F, c. cucumbers 68.3 & c. tomatoes 50.4

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

Cover all food to prevent cross contamination

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*42 Floors/walls/ceiling/nonfood dirty

clean gaskets

*03 Food products not maintained at 135øF or above

m Beat 110.3

*39 Keep utensils handles upright or protected

turn handle upright in containers

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

*44 Maintaining refuse areas and enclosures

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

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

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*37 Food shall be protected from contamination by storing the food in a clean, dry location

food and equipment stored under hand sink

*27 Cooling method, criteria - using ice bath

lack of refrigeration- discontinue ice bed for cold hold

*42 Floors/walls/ceiling/nonfood dirty

clean the walls by dish machine and gaskets

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*02 Cold Hold (41øF/45øF or below)

Spinach 60.7, tomatoes 47.2, pepperoni 46.f meat ball 53.8F and 63.7 sauce 51.5

*44 Trash can provided for papertowel waste

provide small trash cans

*32 Maintain in Good Repair

repair RIC(s) within 24hours

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

personal drink stored on equipment in prep area

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

large food storage bins

*02 Cold Hold (41øF/45øF or below)

sausage 51.4°F, pizza sauce 51.0°F, cesar dressing 51.4°F, goat cheese 50.5°F, diced tomatoes 68.3°F

*26 Consumer Advisory Disclosure---asterisking

*14 When to wash hands before donning new gloves

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

hole in wall next to dishwasher

*31 Handwashing lavatory - used for other purpose

*14 When to wash hands before donning new gloves

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

keep written procedure on site mark with time that food should be discarded

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

*28 Do not exceed manuf. use by date

expired buttermilk 2/20

*26 Consumer Advisory Disclosure---asterisking

for raw egg Caesar dressing