Flaming Cheese Saganaki Greek

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

provide label for lasagna, pita in cooler

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

use utensils with handle to scoop food not cup

*42 Dirty nonfood contact surfaces

clean shelves in wic, clean freezers inside

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cover food in ric (cut lemon), do not store container with food on top of cut onion in cooler

*15 Contact RTE Products w/ Bare Hands

observed employee prepared greek salad with bare hands

*30 Does Establishment have a current valid permit posted?

owner's name do not match. Bring sales tax, health permit and articles of incorporation and money to Building Inspection Department located at 320 E. Jefferson Blvd and correct the Owner's Name on Hea

*47 Handwashing signage

provide hand washing sign

*29 Mechanical holding unit, thermometer location

provide thermometer (front cooler)

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

provide written procedures for vomiting/diarrhea event

*36 Cloths in-use for wiping between uses stored

store wet moist cloths in sanitizer bucket

*37 Storing the food where it is not exposed to splash, dust, or other contamination

container with lemon sit on lettuce

*32 Approved Food Contact Equip.

use original container

*47 Handwashing signage

provide hand washing sign

*42 Dirty nonfood contact surfaces

clean freezer inside, shelves

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

observed wet cloth under cutting boards

*35 Hair Restraints effective

*05 Reheat 165øF--microwave

reheat TCS food in microwave

*39 Cutting surfaces.

resurface cutting boards

*47 Handwashing signage

provide hand washing sign

*14 When to wash hands before donning new gloves

wash hands before donning gloves

*29 Food thermometers provided and accessible

missing in hot hold

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket off floor nd linen off ice tea

*18 Toxic items labeling for original container

sanitizer bucket and sprayer not labeled

*35 Hair Restraints effective

male employee needs to cover facial hair

*32 Equipment has cracks and corners

seal around RIC need to be replaced

*47 Other Violations

repaint ceiling tile and need sign stating inspection report available upon request

*28 Date marking Paragraphs (1) and (2) of this subsection do not apply to shellstock

chicken, dolma and pudding need label

*42 cleaning hermetically sealed containers of food or visible soil before opening

clean seals in RIC and hot hold

*39 Store all equipment & utensil covered or inverted

ice scoop handle

*10 Chlorine sanitizer concentration, minimum temp.

provide 50 ppm of chlorine solution in dish machine

*21 RFSM - Not On Site

provide at least 1 cod cfm on duty at all time

*22 Handlers-Certificate Not On Site

provide tx state approved food handler cards

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

date mark food in walk in properly

*29 Sanitizing solutions, testing devices

*30 Food Establishment Permit

post food permit

*31 Handwashing lavatory - used for other purpose

do not leave bucket in hs

*39 Store equipment & utensils - avoid contamination

do not leave shallow pan on trash can

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CARDS

*18 Toxic items labeling-non original container

LABEL SANITIZING BUCKET

*31 Individual, disposable towels

PROVIDE PAPER TOWELS