Ginger Thai Cuisine

*31 Handwashing lavatory - used for other purpose

Use the hand washing sink for hand washing only

*42 Dirty nonfood contact surfaces

Clean floor in WIC, clean shelves

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer too low for dishwasher

*43 Light bulbs, light shields provided

Replace light bulb under vent hood

*21 RFSM - Not On Site

update food manager certificate

*18 Restricted use pesticides

Cannot have raid/chemicals in the kitchen

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer bucket

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

eggs above ready to eat food in WIC, has to be below ready to eat food

*18 Toxic items stored above food/utensils

cannot have medicine in food prep/ kitchen area

*19 Water & Plumbing in good repair- per code

missing pipe at hand sink

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

date mark items in the RIC, WIC, after 24 hours of being in the cooler

*31 Handwashing lavatory - accessible

hand washing sink not operable, water pipe doesn't work at hand sink

*36 Cloths in-use for wiping between uses stored

wiping cloths must be in sanitizer bucket

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

cover items in containers

*42 Dirty nonfood contact surfaces

clean equipment and storage area

*40 Reuse of single service articles

single use items can only be used once (empty canned goods as containers)

*03 Food products not maintained at 135øF or above

Flat Noodles

*36 Cloths in-use for wiping between uses stored

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

Raw chicken stored over shrimp in freezer

*31 Individual, disposable towels

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

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

Dented cans observed

*29 Cold/hot hold unit thermometer easily viewable

Freezer

*21 RFSM - Not On Site

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

*27 Cooling, heating, and holding capacities. Equipment

Observed walk in cooler at 60F

*15 Contact RTE Products w/ Bare Hands

*29 Cold/hot hold unit thermometer easily viewable

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

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Raw eggs stored over tea

*02 Cold Hold (41øF/45øF or below)

chicken 54F

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

*20 Grease Trap Tickets

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Do not store raw eggs over veggies

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

*38 Thawing. under running water criteria

*43 Light bulbs, light shields provided

Repair damaged light bulb shield

*20 Grease Trap Tickets

*02 Untreated shell eggs need to be at 45§F or <

*19 Water & Plumbing in good repair- per code

Pipe leak under 3 comp sink, faucet leak of 3 comp sink

*34 Outer openings:closing holes, gaps

Ceiling

*39 Store all equipment & utensil covered or inverted

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*10 Clean Sight and Touch

Interior of microwave

*37 Food storage, prohibited areas under other sources

Condensation leak in walk in cooler, wiping cloth used as lid for lettuce bowl

*03 Food products not maintained at 135øF or above

*42 Ventilation hood systems

Clean filters

*37 Food, utensils & equip under other sources

Condensation leak in walk in cooler is contaminating other food items

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

*34 Outer openings:closing holes, gaps

*47 Handler-Certificate Not on site

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

Raw eggs stored over Seafood in walk in cooler

*43 Clean vent syst:Intake/exhaust air ducts

Clean Ceiling vents

*42 Dirty nonfood contact surfaces

Exterior of food containers, counter tops

*31 Handwashing lavatory - used for other purpose

Do not store utensils in hand sink

*10 Clean Sight and Touch

Interior of microwave

*39 Store all equipment & utensil covered or inverted

Plates

*21 RFSM - Not On Site

Register food manager certificate with the city of Dallas

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

*19 Water & Plumbing in good repair- per code

Faucet leak and leak under hand sink

*02 Cold Hold (41øF/45øF or below)

*15 Bare hands contact with ready-to-eat foods

*02 Cold Hold (41øF/45øF or below)

*39 Loosely cover cooling foods

Cover open foods in walk in cooler

*32 Damaged Equipment

Repair cover of freezer

*31 Handwashing lavatory - used for other purpose

Hand sink used for storing utensils

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

Do not drink in prep areas

*19 Water & Plumbing in good repair- per code

Repair pipe and faucet leak at 3 comp sink

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

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

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

*36 Cloths in-use for wiping between uses stored

*39 Equipment in good repair and proper adjustment.

Repair walk in cooler to prevent condensation leak

*22 Washing hands only at a designated hand sink

Observed employee washing hands with gloves on at a 3 comp sink

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

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

*03 Food products not maintained at 135øF or above

*31 Individual, disposable towels

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

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

Drain pipe on kitchen floor

*36 Cloths in-use for wiping between uses stored

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

*18 Toxic items labeling-non original container

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

*27 Cooling, heating, and holding capacities. Equipment

walk in cooler measured at 60 degrees F; the PIC notified me that the cooler has been having issues for three days now. The temperature fluctuates and is not consistently cooling effectively. the food

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 55.70 degrees F; sliced carrots at 63 degrees F; sliced onions at 57 degrees F; shrimp 61 degrees F; tofu 61 degrees F' raw chicken breasts 56 degrees F

*18 Toxic items labeling-non original container

label all non original spray bottles

*36 Cloths in-use for wiping between uses stored

cloth towel stored under the cutting board

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly

*24 Food Labeling- with common name of the food

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

raw shrimp stored adjacent to raw chicken inside the walk in cooler; raw chicken stored on a shelf above packaged tofu in the walk in cooler

*45Floor, wall, ceiling - Exposed material

openings in the ceiling tiles

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

cooking oil stored on the floor inside the food prep area

*43 Clean vent syst:Intake/exhaust air ducts

dust accumulation

*18 Toxic items labeling-non original container

label all spray bottles with the name of the cleaning chemical

*27 Cooling, heating, and holding capacities. Equipment

walk in cooler temperature was slightly elevated at 44 degrees F;

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

box of raw eggs and a box of broccoli stored on the floor inside the walk in cooler

*27 Cooling, heating, and holding capacities. Equipment

one of the reach in coolers is not effectively cooling; the internal temperature was measured at 58 degrees F; all food, within an hour, was placed in a functioning cooler.

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*02 Cold Hold (41øF/45øF or below)

raw eggs(in cooler) measured at 46 degrees F. Raw chicken(sitting out at room temerature) measured at 63 degrees F; raw beef measured at 58 degrees F; raw shrimp measured at 68 degrees F

*24 Food Labeling- with common name of the food

*43 Clean vent syst:Intake/exhaust air ducts

*20 Grease Trap Tickets

current grease trap invoices needed on site

*19 One Inch Air Gap

*02 Cold Hold (41øF/45øF or below)

raw beef measured at 54 degrees F; raw shrimp measured at 55 degrees F

*45 Walls easily cleanable and light in color

food residue observed on the walls near the fryers.

*36 Cloths in-use for wiping between uses stored

do not store cloth towels, absorbent material, underneath the cutting boards.

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler not functioning properly and , therefore, incapable of maintaining food products at the required temperatures.

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

make sure all food items are stored six inches above the floor- observed food items on the floor inside the walk in cooler

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

Two drain boards needed

*32 Approved Food Contact Equip.

Cloth towel used for once fried chicken

*42 Nonfood-contact surfaces material

Foil lined surfaces in the walk in refrigerator

*31 Hand sinks: number installed for convenient use

Wait area in need of a hand sink

*46 A ware washing sink not used for hand washing or dumping mop water

*40 Reuse of single service articles

*31 Individual, disposable towels

Rear hand sink

*37 Unpackaged food may not be stored in direct contact with undrained ice

Ice bin does not have a drain

*35 Hair Restraints effective

*22 Handlers-Certificate Not On Site

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

Walk in Refrigerator

*14 When to wash hands before donning new gloves

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw shell eggs stored over RTE foods

*31 Hand sinks: number installed for convenient use

A hand sink with supplies needs to be installed near the wait service area

*43 Light - 10 foot : Walk-in, Dry storage

*34 Outer openings:closed,tight-fitting windows

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

One drain board needed to be attached to the three compartment sink The shelf above will serve as the second drain board