Guckenheimer @ Texas Instruments Sc Bldg

*19 Water & Plumbing in good repair- per code

Repair leak at middle faucet at 3-compartment sink

*22 Accredited food handler certificate - 60 days

Provide up-to-date Food Handler Certificates.

*34 Remove dead/trapped pests

Clean up dead pests

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

Keep all food in WIC covered

*39 Store all equipment & utensil covered or inverted

Store all utensils inverted or covered

*20 Grease Trap Tickets

Provide Grease Trap tickets - every 3 months

*10 Clean Sight and Touch

Algae in the ice scoop holder

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

clean floors

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

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

Store utensil boxes off floor

*45 Mats / Duckboards nonabsorbent

*39 Equipment in good repair and proper adjustment.

Replace damaged cutting boards

*32 Equipment & Utensils smooth easily cleanable

Clean floors underneath/around equipment

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

Protect food by covering- shaker grind black pepper- uncovered. Observed missing cover on bulk-pinto beans container

*18 Toxic items stored above food/utensils

Sanitizer bottle observed on top of the large mixer

*42 Dirty nonfood contact surfaces

Heavy build up seen on grills at cookline

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

must date mark cooked RTE foods- walk in cooler. Ie breakfast sandwiches/ grilled chicken

*21 RFSM - Not On Site

RFSM certificate has expired

*40 Store single-service item in original package

Store coffee filters in a poly bag/container

*18 Toxic items storage adjacent to food/utensils

*21 RFSM - Not On Site

*34 Controlling pests. Eliminating harborage conditions

OBSERVED RODENT DROPPING IN DISH WASHING ROOM.

*42 Floors/walls/ceiling/nonfood dirty

CLEAR WATER AND DIRT FROM DISH WASHING THREE COMPARTMENT SINK AND DISH WASHING MACHINE AREA.

*45 Premises shall be maintained in good repair

REPAIR OUT OF ORDER HAND SINK, NO HOT WATER AT THAT UNIT.

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*42 Floors/walls/ceiling/nonfood dirty

i.e. CLEAN FLOOR OF DRY STORAGE AREAS AND DISHWASHING ROOM

*45Floor, wall, ceiling - Exposed material

CLOSE OPENED CEILING AREA FROM MOP SINK ROOM

*10 Hot water sanitizer surface temp. < 160'F

OR 180'F AT THE GAUGE. OBSERVED 165'F AT FINAL RINSE GAUGE

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

NO DRINKING IN FOOD PREP. OR FOOD STORAGE AREA ALLOWED. OBSERVED SEVERAL EMPLOYEES' BEVERAGE FROM DIFFERENT AREAS

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED MICE DROPPING FROM THE FLOOR OF DRY STORAGE AREA AND DISHWASHING ROOM

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

*6 Discard PHF is exceeds time/temp combinations

CHICKEN SALAD 5-15, FRUIT SALAD 5-16

*21 RFSM - Not On Site

NOT ON SITE YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE

*03 Food products not maintained at 135øF or above

SAUSAGE N EGG BISCUIT 121'F

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*45 Floor& wall junctures- coved & sealed

CLOSE ANY OPENING FROM CEILING

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

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

DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLES

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE TIME LABEL AND DISCARD RECORD TO ALL PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL. FOR EXAMPLE: DELI STATION, SUSHI STATION, WALK IN COOLER

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED

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

NO DRINKING IN FOOD PRPE. UTENSIL STORAGE AREA ALLOWED.

*03 Food products not maintained at 135øF or above

PORK 123'F

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SINK IN DISHWASHING AREA

*32 Approved Food Contact Equip.

SUSHI HOME REFRIGERATOR ALLOWED . USE NSF OR BETTER TYPE COOLER

*25 Obtain Variance: using food additives or adding components such as vinegar: as a method of food

SUSHI AREA

*03 Food products not maintained at 135øF or above

SUSHI RICE 86'F

*36 Cloths in-use for wiping between uses stored

*26 Advisory-"consuming raw or undercooked#" text

SUSHI AREA

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

Store food products on shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef products

*42 Floors/walls/ceiling/nonfood dirty

THREE COMPARTMENT SINKS AREA

*02 Cold Hold (41øF/45øF or below)

CREAMER 50'F

*32 Equipment & Utensils resistant pit,chip, crazing

*06 Discard TCS if date marked exceeds temp & time

black beens 4-23

*07 Packaged food shall be labeled as specified in law

*22 Handlers-Certificate Not On Site

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

creamer

*44 Trash can provided for papertowel waste