Ground Floor,streetlevel, or 1st Floor

*21 RFSM - Not On Site

Register food manager certificates with the city of dallas and post

*18 Toxic items labeling-non original container

Observed sanitizer in green soap bucket with out proper label

*19 Water & Plumbing in good repair- per code

Leak observed at 3 compartment sink

*35 Hair Restraints effective

Provide proper hair restraints for all employees BOH. Observed employee beverage on hand sink in back prep station.

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

Store sanitizer buckets off the floor

*42 Dirty nonfood contact surfaces

Dirty gaskets observed on RIC units on cook line

*45 Premises shall be maintained in good repair

Seal hand sink in back storage area to the wall properly

*19 Water & Plumbing in good repair- per code

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

*42 Dirty nonfood contact surfaces

GASKETS

*43 Light bulbs, light shields provided

replace broken light shields replace lights that are out in the vent-a-hood

*39 Keep utensils handles upright or protected

can not use a soufflé cup or bowel as a scoop

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * hot hold 120* chicken 120*

*42 Floors/walls/ceiling/nonfood dirty

clean splash and build up on walls ceilings equipment dust by A/C vents

*10 Clean Sight and Touch

Clean- algae in the ice machine, ice scoop holder, dirty can opener blade

*10 Clean Sight and Touch

clean bar soda nozzles black mold like substance

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * cheese 120*

*31 Individual, disposable towels

provide paper towel at hand sink

*32 Equipment & Utensils smooth easily cleanable

can not use cloth to catch moisture in make line

*39 Keep utensils handles upright or protected

Ice scoop handle cannot touch ice

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

Label all bulk goods with the common name

*45 Premises shall be maintained in good repair

repair corners of FRP wall where detached from wall

*34 Pest control-routine inspections for

fruit flies present in kitchen

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

food containers in WIC on floor

*43 Light bulbs, light shields provided

replace light bulbs in vent hood

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held at 59.1 degrees without refrigeration

*35 Hair Restraints effective

Manager with unrestrained hair

*31 Handwashing lavatory - accessible

Two of the three hand sinks were blocked

*21 Demonstrateion of knowledge by PIC

Manager dipping ice withour the ice scoops

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

Manager running finger through the ice when dipping ice with glasses

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*36 Cloths in-use for wiping between uses stored

Store wiping rags in the sanitizing solution instead of the work tables

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

LABEL BULK BIN

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET

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

DESIGNATING AREA FOR EMPLOYEE ITEMS

*02 Cold Hold (41øF/45øF or below)

HUMMUS 57 DEGREE F, BOILED EGG 47 DEGREE F

*47 Handwashing signage

AT BAR

*45 Floor& wall junctures- coved & sealed

REINSTALL SEAL BETWEEN WALL AND FLOOR

*43 Light bulbs, light shields provided

IN RIC/ SHIELD

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

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

EMPLOYEE BEVERAGE OBSERVED STORED ON SHELF IN DISH WASH ROOM IN CLEAN GLASS HOLDING RACK

*36 Cloths in-use for wiping between uses stored

MOIST/SOILED CLOTH OBSERVED BEING USED UNDER CUTTING BOARD

*32 Equipment and Utensils Durability and Strength

REPLACE TORN GASKETS ON RIC UNITS WHERE NEEDED

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

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHTS UNDER VENT HOOD

*45 Premises shall be maintained in good repair

PATCH HOLES IN FRP WALL WHERE NEEDED BOH

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

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

RTE food stored overnight without date marking

*42 Dirty nonfood contact surfaces

dirty gaskets

*10 Clean Sight and Touch

dirty ice machine

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

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket stored next to cooking flour

*32 Damaged Equipment

broken gaskets

*42 Dirty nonfood contact surfaces

dirty gaskets

*36 Cloths in-use for wiping between uses stored

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

*43 Clean vent syst:Intake/exhaust air ducts

dusty vent cover in RIC

*27 Cooling, heating, and holding capacities. Equipment

Contat servicing company to repair / resolve issue with both covers.

*26 Whole - muscle undercook label/pkg/prep on site

Shall post a consumer advisory on menu for raw or undercooked foods.

*02 Cold Hold (41øF/45øF or below)

All PHFs on the top portion of reach in prep cooler was above 41°F all food tossed. All PHFs on the top portion of reachin prep cooler #2 was above 41°F all shall be topped.

*29 Food thermometers--small diameter probe

Obtain metal stem thermometer

*32 Equipment & Utensils smooth easily cleanable

Replace door gaskets. Clean interior of ice machine. Shall not use metal rods to hold cover open.

*31 Individual, disposable towels

Stock paper towels @ hand sink

*21 RFSM - Not On Site

Transfer food manager permit to City of Dallas

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

Taco Meat Temped @60°F Shall chill on an ice bath 8 hrs until 41°F

*34 Controlling pests. Eliminating harborage conditions

uncovered onions harboring fruit flies

*27 Cooling, heating, and holding capacities. Equipment

low boy RIC 56.0F

*22 Handlers-Certificate Not On Site

not practicing basic food safety/ hand washing before donning gloves, bare hand contact

*02 Cold Hold (41øF/45øF or below)

raw chicken in low boy 55.5F

*39 Keep utensils handles upright or protected

using cup as scoop for ice bin

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

barehand contact with lettuce/tomatoes/onions