Gourmet China

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

*10 Clean Sight and Touch

*38 Thawing. Under refrigeration

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

Observed raw beef stored vegetables in Reach in cooler

*10 Clean Sight and Touch

Observed equipment and utensils heavily soiled/sticky

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

Did not observed date markings on items in RIC

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

Observed employee ipad on prep surface in kitchen

*36 Cloths in-use for wiping between uses stored

Observed wiping cloths on prep surface next to cold hold

*42 Floors/walls/ceiling/nonfood dirty

Observed floors, walls and sink and ceiling tiles soiled

*43 Clean vent syst:Intake/exhaust air ducts

Observed air intake vents soiled in kitchen

*44 Maintaining refuse areas and enclosures

Observed coxes of trash store outside rear door

*45 Premises shall be maintained in good repair

Observed loose hand sinks no properly adhered to wall. Gap in ceiling tiles

*46 Physical Facilities Premises

Ensure toilet sinks are properly caulked to wall

*47 Other Violations

Remove all trash from kitchen ( card board boxes )

*39 Cooking equipment free of encrusted grease

Observed stoved encrusted in grease

*18 Restricted use pesticides

PESTICIDE "OUTDOOR HOME USE ONLY"

*10 Clean Sight and Touch

MOLD GROWTH ON SIDE OF COOLER BY DISH RACK

*40 Reuse of single service articles

CAN NOT REUSE SOY SAUCE BUCKETS / SHOPPING BAGS / OTHER SINGLE USE CONTAINERS

*34 Pest Control

SOME FLIES

*38 Thawing. under running water criteria

THAW UNDER RUNNING WATER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALL/LIGHTSWITCH

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

SEPERATE RAW/RTE FOOD IN WALK IN COOLER RAW FISH/SHRIMP OBSERVED ABOVE RTE VEGTABLES

*22 Washing hands only at a designated hand sink

HANDWASH AT DISHSINK

*14 Maintain hands, arms clean

MUST WASH FOR 20 SECONDS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED IN SANITIZER SOLUTION BETWEEN USES

*44 Trash cans and designated storage areas

TRASHCAN AT HANDSINK

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*31 Individual, disposable towels

PAPER TOWELS AT HANDSINK

*18 Toxic items labeling-non original container

*32 Maintain in Good Repair

cooler gaskets

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

dishwasher sanitizer under 50 ppm chlorine

*37 Food shall be protected from contamination by storing the food in a clean, dry location

do not use shopping bags

*43 Ventilation,mechanical

check ac

*42 Floors/walls/ceiling/nonfood dirty

clean ceiling tile above dish washer

*24 Food Labeling- with common name of the food

common name of the food label

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

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

rice spatula water temperatures 75 degrees f

*47 Handwashing signage

provide

*36 Cloths in-use for wiping between uses stored

wet cloth must be stored in sanitizer bucket

*27 Cooling method, criteria - placing the food in shallow pans

use proper cooling process

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

store food 6 inches off floor

*43 Light bulbs, light shields provided

light shields

*32 Approved Food Contact Equip.

provide food grade bags, not shopping bags

*42 Dirty nonfood contact surfaces

clean coolers, gaskets

*45 Floor& wall junctures- coved & sealed

cove base

*10 Clean Sight and Touch

clean ice machine

*46 Covered waste receptacle for women's restroom

provide in women restroom

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

keep food 6 inches off the floor

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

personal food and drinks

*36 Cloths in-use for wiping between uses stored

wet cloth shall be stored in sanitizer bucket

*32 Approved Food Contact Equip.

use approved food contact surfaces no newspaper

*42 Dirty nonfood contact surfaces

clean freezer, cooler

*43 Light bulbs, light shields provided

missing light shield

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

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

provide a written procedure about vomiting/diarrhea event

*22 Handlers-Certificate Not On Site

provide food handler certificate

*34 Outer openings:closing holes, gaps

fix gap around doors

*18 Unnecessary chemicals not allowed

raid

*47 Handwashing signage

provide

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

cover cut lime by soda machine, do not cover food with shopping bags

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

use utensils with handle

*42 Dirty nonfood contact surfaces

clean gaskets around coolers, clean freezers inside

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

observed raw shell eggs above rte food

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

clean microwave, food storage containers

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

provide written procedure

*21 RFSM - Not On Site

PROVIDE AT LEAST ONE CITY OF DALLAS CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES

*22 Handlers-Certificate Not On Site

PROVIDE A TEXAS STATE APPROVED FOOD HANDLER CARD

*28 Date marking commercially prepared of RTE/PHF

DATE MARK FOODS IN THE REACH IN

*31 Handwashing lavatory - accessible

REMOVE TABLE IN FRONT OF BACK HAND SINK

*45 Premises cleaned when minimal food is exposed

CLEAN WALL AND RED DOOR

*10 Chlorine sanitizer concentration, minimum temp.

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

*32 Nonfood surfaces-design to be cleaned easily

INSIDE ICE MACHINE

*42 Dirty nonfood contact surfaces

CLEAN DUSTY FASN

*45 Premises shall be maintained in good repair

ROOF LEAKING