Flying J

*18 Toxic items labeling for original container

chemical spray bottle on prep table at coffee and piizza prep

*20 Grease Trap Tickets

maintain grease trap ticket on site and available for inspection

*28 Original cont. of RTE/PHF/Day1= day of opening

observed in use RIC date marking procedure not followed

*31 Individual, disposable towels

Both back handsinks do not have paper towel supplied

*45 Premises shall be maintained in good repair

paint ceiling is pealing in food prep area

*21 RFSM - Not On Site

No RFSM on site during the inspection.

*47 Other Violations

Observed vent-a-hood filters/out. Must be in place while cooking/Clean later.

*42 Dirty nonfood contact surfaces

Detail clean food carts as often as needed.

*18 Toxic items storage adjacent to food/utensils

Store chemical spray bottles away from food-pizza prep.

*45 Premises shall be maintained in good repair

Replace damaged door strip at back door. Repair bottom of door(walk-in-cooler door).

*10 Clean Sight and Touch

Clean to remove buildup on shelving(WIC).

*03 Food products not maintained at 135øF or above

Hot wings observed out of temperature, 113 Degrees F. Hot food must be maintained at 135 Degrees F.

*43 Light bulbs, light shields provided

Replace light under venthood in the kitchen

*19 Water & Plumbing in good repair- per code

Repair faucet at 3 compartment sink

*39 Vending machine doors and access opening covers tight-fitting, gasket

Replace gaskets (rubber around door) around cooler doors

*35 Hair Restraints effective

Observed employees not wearing hairnet in food prep area

*34 Pest Control

Observed flies at establishment

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometer inside RIC and ice cream cooler

*28 Do not exceed manuf. use by date

Observed expired items on shelf

*21 RFSM - Not On Site

RFSM certificate must be on site and current

*20 Grease Trap Tickets

*10 Clean Sight and Touch

Clean ice machine, mold present

*45 Floor& wall junctures- coved & sealed

*42 Dirty nonfood contact surfaces

heavy debris accumulation on floors

*47 Permit/license posted

*29 Sanitizing solutions, testing devices

quat test srips needed

* 21 RFSM notify 10 days & replacement in 45 days

register with the City of Dallas

*20 Grease Trap Tickets

not on site-provide all grease trap tickets

*31 Individual, disposable towels

*23 Water, Plumbing,& Waste Water - Pressure

LOW HOT WATER PRESSURE AT TWO SINKS IN THE ESTABLISHMENT

*28 Do not exceed manuf. use by date

EXPIRED FOOD ITEMS REMOVED FROM SHELVES ( PREPACKAGED MEAT, SOUR CREAM )

*35 Hair Restraints effective

NO HAIR RESTRAINTS WORN BY FRONT LINE FOOD WORKERS

*42 Dirty nonfood contact surfaces

CLEAN THE VENT HOOD FILTERS ( KITCHEN )

*03 Food products not maintained at 135øF or above

COOKED CHICKEN TENDER HELD ON SERVING LINE ( 120.9 F )

*10 Q.A. PPM - follow manufacturer's direction

NO SANITIZING BUCKET IN USE AT THE FRONT SERVING LINE

*21 RFSM - Not On Site

EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER

*28 Do not exceed manuf. use by date

EXPIRED FOOD PRODUCTS REMOVED FROM SHELVES

*31 Handwashing lavatory - used for other purpose

FRONT HAND SINK AND KITCHEN HAND SINK BEING USED FOR ANOTHER PURPOSE

*35 Hair Restraints effective

FRONT COUNTER WORKERS NOT WEARING HAIR RESTRAINTS

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

PERSONAL CELL PHONE RESTING ON FOOD PREPARATION TABLE ( KITCHEN )

*42 Floors/walls/ceiling/nonfood dirty

VERY SOILED FLOOR DRAIN AND COVER ( KITCHEN )

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENT ( KITCHEN )

*47 Handler-Certificate Not on site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF THAT DO NOT HAVE IT

*23 Water, Plumbing,& Waste Water - Pressure

LOW WATER PRESSURE AT THE HOT WATER FAUCETS IN THE KITCHEN AREA

*03 Food products not maintained at 135øF or above

COOKED FISH: 123.1 F

*28 Do not exceed manuf. use by date

EXPIRED FOOD PRODUCTS ON SHELVES

*35 Hair Restraints effective

HAIRNETS NEEDED FOR THE FRONT SERVING LINE

*42 Floors/walls/ceiling/nonfood dirty

FLOOR DRAINS IN NEED OF CLEANING ( IN THE KITCHEN )

*46 Physical Facilities Premises

FECAL MATTER UNDERNEATH THE TOILET SEAT IN THE WOMEN'S RESTROOM

*39 Keep utensils handles upright or protected

KEEP SINGLE SERVICE ARTICLE AND TONGS PROTECTED

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*03 Food products not maintained at 135øF or above

PIZZA 120*F UNDER LIGHT , HOT WINGS 118*F IN HHU

*10 Clean Sight and Touch

CLEAN ALL

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

PERSONAL DRINK STORED IN PREP AREA

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATE MARKING

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

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*20 Conveying Sewage

HANDSINK NOT DRAINING PROPERLY

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS, RACKS, AND SHELVES IN COOLERS

*19 Hand sink water temperature below 110'F

NO HOT WATER AT HANDSINK LOCATED NEAR SERVING LINE

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

OPEN CASE OF DRINKS STORED ON FLOOR

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD: PROVIDE MECHANICAL REFRIGERATION FOR EGG WASH

*28 Date marking commercially prepared RTE/ TCS food

DISCARD EXPIRED COOKED EGGS IN RIC (BACK)

*02 Cold Hold (41øF/45øF or below)

EGG WASH STORED ON TOP OF ICE 54*F

*45 Ceiling easily cleanable and light in color

REPALCE CEILING TILE EXPOSED TO MOISTURE

*21 RFSM - Not On Site

REGISTER CFM BY 2.1.18

*03 Food products not maintained at 135øF or above

PIZZA 100*F, 122*F UNDER HH LAMP

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*03 Food products not maintained at 135øF or above

M. POTATOES 129.2*F, MEATLOAF 128.6*F IN HHU

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

NO HOT WATER WITHIN 20 SEC AT HANDSINKS

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED SEVERAL FLIES IN ESTABLISHMENT

*21 RFSM - Not On Site

MUST REGISTER CFM

*47 Handwashing signage

PROVIDE FOR ALL

*27 Cooling, heating, and holding capacities. Equipment

LACK OF REFRIGERATION: DISCONTINUE ICE FOR COLD HOLD NEAR PIZZA OVEN AND REPAIR RIC(S)

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

KEEP ICE SCOOP PROTECTED

*02 Cold Hold (41øF/45øF or below)

EGG WASH 62*F, PEPPERONI 49.6*F IN CHU

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Floor& wall junctures- coved & sealed

REPAIR DAMAGE WALLS

*32 Package integrity

REMOVE ALL DENTED CANS

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

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

REMOVE AL EXPIRED FOODS: SALAD WITH DATE OF 11/27/17

*03 Food products not maintained at 135øF or above

MEATLOAF 121*F, GRAVY 114.5*F IN HHU

*19 Hand sink water temperature below 110'F

REPAIR AT FRONT COUNTER

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*21 RFSM - Not On Site

*10 Clean Sight and Touch

CLEAN ALL

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*43 Light - 50 foot : Food and utensils area

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

*47 OTHER VIOLATIONS

RECENT HEALTH PERMIT NOT POSTED

*30 Food Establishment Permit

*45 Premises shall be maintained in good repair

repair wall behind ice maker

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*31 Individual, disposable towels

need paper towels at back handsink

*18 Toxic items labeling-non original container

label chemical spray bottle

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

chicken 130F hash brown 100F