Gloria's Restaurant

*21 Outfitter-Certified Food Manager

Register all food manager certificates w/ the City of Dallas-Post in public view

*01 Cooling -- total 6 hours, 135-41øF

Provide a cooling log &/or time stamps to indicate that the following parameters are being met when cooling down product from 135 F to 70 F in 3 hrs & from 70 F t0 41 Fin an additional 4 hrs. Observed

*02 Cold Hold (41øF/45øF or below)

Observed diced tomato at 55 F, & pico de gallo at 54 F maintain 41 F or below

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard shelf liner from dry storage room

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

Store utensils w/handles extended out of product>i.e. dry ingredient bins observed w/scoops laying on top of products

*45 Drying Mops-air dry

Hang mop when not in use

*47 Handwashing signage

Provide proper hand sink signs for all hand sinks

*45 Drying Mops-air dry

*39 Store equipment & utensils in a clean, dry place

Store knives in a manner that minimizes cross contamination

*19 Water & Plumbing in good repair- per code

Fix leaks in plumbing fixtures

*36 Cloths in-use for wiping between uses stored

Wiping cloth left out of sanitizer bucket on prep surface

*22 Accredited food handler certificate - 60 days

Employees unable to provide food handlers

*14 When to wash hands

Observed employee switch tasks then dawn gloves to handle raw meat.

*36 Cloths in-use for wiping between uses stored

Observed wiping cloths left on prep station next ot raw meat

*39 Keep utensils handles upright or protected

Observed improper scoop utensil in rice. No Handle

*47 Other Violations

Must have pest control records on site

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

Box of food was stored on ground in walk-in

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

Raw chicken stored over raw beef in walk-in cooler.

*47 Handwashing signage

Both male and female restrooms had no hand washing sign

*31 Handwashing lavatory - used for other purpose

Large spoon found in hand sink.

*44 Covering receptacles if not in continuous use

Lid on garbage shoot was left uncovered.

*36 Cloths in-use for wiping between uses stored

Wiping cloths to be stored in sanitizer bucket

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*21 RFSM - Not On Site

Manager on site must possess a registered food manager certificate

*32 CIP-Cleanability

Remove wiping cloths under beverages in RIC and cutting board

*19 Water & Plumbing in good repair- per code

Hand wash station drain must have one inch air gap

*02 Cold Hold (41øF/45øF or below)

*18 Toxic items labeling-non original container

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

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

Provide chlorine and quat test strips

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

*39 Keep utensils handles upright or protected

ice scoop touching ice at bar

*31 Handwashing lavatory - accessible

hand sink blocked with clean cloths bag

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

change sanitation bucket when soiled

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

*39 Equipment in good repair and proper adjustment.

Connect soda gun holder to drain pipe.

*22 Handlers-Certificate Not On Site

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

*31 Individual, disposable towels

*44 Trash can provided for papertowel waste

*36 Cloths in-use for wiping between uses stored

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

MOLDED STRAWBERRIES IN WIC- COS

*18 Chemical sanitizer generated onsite, chemical criteria

SANITIZER 100-200 PPM DISHWASHER

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

ENSURE PROPER DATE MARKING-COS

*43 Light bulbs, light shields provided

FIX BROKEN LIGHT SHIELD BY DISHWASHER-COS

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE WINE BOTTLES IN STORAGE

*19 Water & Plumbing in good repair- per code

FIX BACK HAND SINK PIPE IN BACK

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

ENSURE ITEMS ARE STILL DATED WHEN MOVED FROM ONE COOLER TO ANOTHER (DESSERT)

*15 Contact RTE Products w/ Bare Hands

WITH RTE FOOD

*47 Handwashing signage

AT HAND SINK AT BAR

*02 Cold Hold (41øF/45øF or below)

SALSA 45 DEGREE F ON KITCHEN LINE, CHEESE W/ PORK 55 DEGREE F, CHEDDAR CHEESE 45 DEGREE F

*39 Soda nozzles and ice bin clean to remove soil

CLEAN SODA GUN HOLDER COS

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

ITEMS MISSING DATE IN WIC

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

Please maintain records of parasite destruction of wild caught orange ruoghy

*25 HACCP-Plan submitted

Location should have a HACCP plan in place for Ceviche. Acid (lime juice) is used as a control for food safety. It should be monitored according to a approved HACCP plan. Wild caught Orange Rough

*31 Individual, disposable towels

No individual disposable at Hand Wash Sink at production area of kitchen.

*43 Light bulbs, light shields provided

Light not functioning under vent hood in production area of kitchen.

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

Raw shelled shrimp stored above cooling chicken soup in walk in cooler.

*36 Cloths in-use for wiping between uses stored

DO NOT USE WIPING TOWELS UNDER CUTTING BOARD