Fooda-chase Tower

*22 Accredited food handler certificate - 60 days

need to be on site

*30 Food Establishment Permit

needs to be displayed

*41 Food Labeling - Bulk food for self dispensing

items in white cooler/container

*47 Handler-Certificate Not on site

*21 RFSM - Not On Site

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

*39 Keep utensils handles upright or protected

*03 Food products not maintained at 135øF or above

STEAK 123, QUESO 93

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

NO SANITIZER SET UP

*14 When to wash hands before donning new gloves

*19 No Hot Water / Water heater 50 gallon min.

*23 No Water

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*29 Sanitizing solutions, testing devices

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*39 Store all equipment & utensil covered or inverted

INVERT UTENSILS

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

NO SANITIZER SET UP

*14 When to wash hands before donning new gloves

*23 No Water

AT 3 COMP SINK

*19 No Hot Water / Water heater 50 gallon min.

AT HANDSINK

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*27 Cooling, heating, and holding capacities. Equipment

*29 Sanitizing solutions, testing devices

*31 Individual, disposable towels

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

OBSERVED EMPLOYEE DRINKING AT THE FOOD PREP LINE

*36 Cloths in-use for wiping between uses stored

*47 Other Violations

LABEL 3 COMP SINK

*39 Keep utensils handles upright or protected

*21 RFSM - Not On Site

Provide valid RFSM certificate from the city.

*47 RFSM Certificate - Not Display

provide a city registered food service manager certificate displayed

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

prvide test paper

*22 Handlers-Certificate Not On Site

*33 Warewashing sinks and drain boards, self-draining.

the ware wash sinks are not setup and no running water

*31 Hand sinks: number installed for convenient use

The hand sink is not setup ( they should have hot and cold running water.

*14 When to wash hands

No hand sink ( gloves are being removed and new gloves placed on hands without hand washing)

*35 Hair Restraints effective

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

*03 Food products not maintained at 135øF or above

The food is on sternos and should be in the mechanical unit supplied. 125 degrees

*34 Pest Control

pest control records.

*21 RFSM - Not On Site

RFSM for the city of dallas

*39 Equipment in good repair and proper adjustment.

the equipment ( reach cooler and hot hold units) is not being utilized. ( the food is being kept in igloo coolers when their is mechanical equipment for use in the corner.) three compartment sink not

*33 Warewashing sinks and drain boards, self-draining.

the three compartment sink must be hooked up to the electrical source or a power cord. This was not setup and running when the establishment was operating the kiosk operation.

*35 Hair Restraints effective

hair restraint for food handling and prep

*31 Handwashing lavatory - accessible

The hand wash sink must be setup and plugged into the floor or get a power strip plug to hook the portable hand sink up when in operation.

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

provide test strips