Foundation for Human Understanding

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

Use proper scoop for sugar>observed plastic cup

*42 Dirty nonfood contact surfaces

Clean dust off fans in WIC

*02 Cold Hold (41øF/45øF or below)

Cold holding foods must be maintained at 41F

*10 Clean Sight and Touch

Detail clean build up on shelving

*34 Outer door: solid,selfclosing,tightfitting

Replace damaged weather stripping- exit door area

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

Remove dust build up on air vent covers- kitchen

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

Observed in use containers (bulk ingredients)

*45 Premises shall be maintained in good repair

repair leak at 2 compartment sink

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

Food must be 6 inches off the floor in walk in freezer

*45 Premises shall be maintained in good repair

Fix exit signs in kitchen above door

*10 Chlorine sanitizer concentration, minimum temp.

Maintain chlorine concentration of 50 ppm in dish washer

*10 Clean Sight and Touch

Algae in ice machine Ices coop holder dirty

*42 Dirty nonfood contact surfaces

CLEAN ICE SCOOP HOLDERS

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

PROVIDE SNEEZE GUARD FOR PASTRIES ON LINE- COS

*32 Package integrity

OBSERVED 3 DENTED CANS ON SHELF WITH NON DENTED CANS

*39 Store all equipment & utensil covered or inverted

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE AT DISHWASHER

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

FRUIT STORED ON FLOOR IN BACK AREA

*18 Toxic items stored above food/utensils

SANITIZER BUCKETS STORED ON FOOD PREP SURFACES

*32 Package integrity

DENTED CANS ON SHELF

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

LABEL BULK BINS

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

0 PPM QUAT IN SANITIZE BUCKET

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE AT 3 COMP SINK WITH BLUE LIQUID

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

ENSURE ALL BULK CONTAINERS ARE LABELED

*31 Handwashing lavatory - used for other purpose

DO NOT DUMP ICE

*29 Cold/hot hold unit thermometer easily viewable

IN COOLER #5

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

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

RAW EGGS OVER RTE FOOD

*32 Package integrity

ONE DENTED CAN ON SHELF

*43 Light bulbs, light shields provided

IN COOLER #1

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

Sanitizer bucket tested at less than 100ppm Quaternary Ammonium. Advise auditing sanitizing buckets to ensure proper concentration is maintained.

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

Strawberries stored adjacent to stacks of raw shell eggs in walk in cooler. Raw shell eggs stored adjacent to tomatoes in walk in cooler. Advise some additional barrier or increased distance betwe

*43 Light bulbs, light shields provided

Where utensils and equipment are stored, florescent lighting lacking shielding. Light bulb not functioning under vent hood in kitchen.

*22 Handlers-Certificate Not On Site

Please note evidence of Registered Food Service Handler level of food safety education is part of the City of Dallas Food Code. This requirement is beyond the State of Texas volunteer exemption. E