Friendly Drive in

*22 Accredited food handler certificate - 60 days

OBTAIN FOOD HANDLER CERTIFICATION WITHIN 10 DAYS

*24 Food packaged in a establishment, shall be labeled as specified in law

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

OBSERVED ICE MACHINE IN FRONT OF THE STORE WITH COVER OPEN, KEEP IT COVERED

*39 Keep utensils handles upright or protected

KEEP ICE SCOOP HANDLE IN UPRIGHT POSITION

*10 Clean Sight and Touch

Ice machine had mold growth on divider

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

no date marking on any food>date mark all food kept for more than 24 hours

*34 Pest control-routine inspections for

Flies seen during inspection

*39 Equipment in good repair and proper adjustment.

Place missing panel of ice machine

*42 Floors/walls/ceiling/nonfood dirty

Clean any stains on walls in store front and kitchen area

*45Physical Facilities Floors,Walls,Ceilings

Fix damaged floor tiles

*47 OTHER VIOLATIONS

Renew RFSM with City of Dallas

*10 Clean Sight and Touch

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

*43 Clean vent syst:Intake/exhaust air ducts

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

*42 Dirty nonfood contact surfaces

DIRTY COOLER RACKS

*43 Clean vent syst:Intake/exhaust air ducts

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE KITCHEN MICROWAVE

*24 Food Label- manufacture/packer/distrubtor name

FOOD PRODUCTS ON SHELVES NOT PACKAGED FOR RESALE

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOODS NOT DATE MARKED IN WALK IN COOLER

*42 Dirty nonfood contact surfaces

CLEAN THE UPPER REACH IN COOLER DOOR GASKET ( REACH IN FREEZER)

*45 Walls and ceilings, studs, joists, and rafters

REPAIR DAMAGED CEILING IN THE BACK DRY STORAGE AREAS

*21 RFSM - Not On Site

EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER CERTIFICATE

*42 Dirty nonfood contact surfaces

DIRTY VENT HOOD FILTERS

*31 No soap at handsink

NO SOAP AT THE FRONT HAND SINK IN THE GRILL

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THE HAND SINKS MISSING THEM IN THE ESTABLISHMENT

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS FOR THE KITCHEN

*24 Food Label- manufacture/packer/distrubtor name

PACKAGES OF SALTINE AND RITZ CRACKERS NOT INTENDED FOR SALE ON THE SHELVES

*28 Date marking commercially prepared of RTE/PHF

COOKED CHICKEN AND COOKED VEGETABLES NOT DATE MARKED IN THE WALK IN COOLER

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES: 54.1 F

*24 Food Label- manufacture/packer/distrubtor name

LABEL BULK FOOD INGREDIENT CONTAINERS

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

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

OPEN PERSONAL DRINK IN THE KITCHEN

*42 Dirty nonfood contact surfaces

REMOVE DUST FROM UNDERNEATH THE FRONT VENT HOOD

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE BACK HAND SINK

*03 Food products not maintained at 135øF or above

COOKED BURRITO: 128.6 F

*18 Medicines labeled and stored properly

VITAMINS STORED NEXT TO THE COFFEE AND CREAMER

*10 Clean Sight and Touch

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

*46 Physical Facilities Premises

*42 Dirty nonfood contact surfaces

*34 Pest control-routine inspections for

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

*32 Damaged Equipment

*47 Other Violations

*07 Food obtained from sources that comply with applicable laws

*45 Premises shall be maintained in good repair

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

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

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

*29 Sanitizing solutions, testing devices

*43 Light bulbs, light shields provided