Grub Burger Bar & Grill

*10 Clean Sight and Touch

Observed dirty soda gun nozzle.

*20 Grease Trap Tickets

Grease trap must be serviced every 90 days and records kept on site 3 yrs.

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*29 Cold/hot hold unit thermometer easily viewable

All cooler/freezers must have easily viewable thermometers.

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

Observed sanitizer bucket stored near food.

*37 Food, utensils & equip under other sources

Observed dirty dish bucket stored over lids/straws.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

*18 Toxic items labeling-non original container

Label non-original toxic chemical bottles in kitchen

*21 RFSM - Not On Site

ConsumerhealthRFSMandTemp.Dallascityhall.com

*18 Toxic items labeling-non original container

LABEL ALL TOXIC CHEMICALS

*34 Outer openings:closing holes, gaps

RESEAL AROUND BACK DOOR

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

S. BUCKET IMPROPERLY STORED ON FLOOR

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS

*35 Hair Restraints effective

PROPERLY RESTRAIN HAIR

*02 Cold Hold (41øF/45øF or below)

B. EGGS 45.4 & C. CUCUMBERS 48.9F

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS

*44 Trash can provided for papertowel waste

PROVIDE TRASH CAN AT HAND SINK

*21 RFSM - Not On Site

EXPIRED RFSM

*03 Food products not maintained at 135øF or above

C. QUESNO 126.1f , FRIED ONION RINGS 63.9f

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

PERSONAL FOOD STORED ON PREP TABLE

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*21 RFSM - Not On Site

MAINTAIN A RFSM ON DUTY AT ALL TIMES

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS IN KITCHEN

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

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

COVER ALL FOOD ITEMS

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS

*02 Cold Hold (41øF/45øF or below)

LETTUCE 46.1, &S. TOMATOES 46.5

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD ITEMS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

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

employee drink on prep surface

*10 Clean Sight and Touch

algae in ice machine (mildew) clean meat slicer clean ice scoop holder clean soda gun holder

*10 Clean Sight and Touch

CLEAN: ice scoop holder meat slicer soda gun holders (drain blocked)

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

employee drink on prep surface

*39 Keep utensils handles upright or protected

scoop handles touching food bulk goods scoop handle touching food

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

need weather strip on back door

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

food and utensils must be at least 6" off floor

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

raw eggs next to tomatoes raw sausage above cheese

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Get make line serviced

*18 Toxic items storage adjacent to food/utensils

sanitation buckets next to utensils

*14 When to wash hands after handling soiled equip/utensil

employee did not was hands before taking clean dishes out of dishwasher.

*21 RFSM - Not On Site

RFSM certificate

*36 Cloths in-use for wiping between uses stored

sanitation rags must be in solution when not in use.

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

food stored in containers must be 6" off the floor

*42 Dirty nonfood contact surfaces

Area around coke machine needs to be deeped cleaned. especially straw holder

*43 Light bulbs, light shields provided

Light shield needs to be replaced in dry goods closet.

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

can not store knives between between equipment

*44 Trash can provided for papertowel waste

Needs to be a trashcan at hand-sink in walk in cooler

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

keep all food not in use covered

*10 Chlorine exposure time table

machine reading at 10 ppm

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

*26 Consumer Advisory Disclosure---asterisking

*32 Package integrity

remove dented cans

*45 Lockers to be used to store personal items

keep all personal items separated

*26 Consumer Advisory Disclosure---asterisking

connect advisory to applicable foods

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

raw beef over raw seafood

*10 Chlorine exposure time table

over 50 ppm

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

seal up open food bags

*39 Keep utensils handles upright or protected

keep unwrapped utensils protected from customer contamination corrected