H J Bcf House

*02 Cold Hold (41øF/45øF or below)

WIC observes at 50'f

*19 Water & Plumbing in good repair- per code

No hot water at two compartment sink

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record on site

*29 Air, water, pressure / temperature devices

Place thermometers in your cold holding units

*33 Rinsing procedures - 3 compartment sink

When washing dishes the set up should be wash->rinse->sanitize.

*34 Outer door: solid,selfclosing,tightfitting

Ensure all exterior openings are closed/tight fitting

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

Hot water heater not working

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

Label bulk ingredient bins

*42 Dirty nonfood contact surfaces

Clean built up smoke on equipment. Clean smoke covered walls.

*43 Ventilation hood systems, adequacy

Fix vent hood

*45 Premises shall be maintained in good repair

Fix ceiling

*46 Physical Facilities Premises

Clean restroom and no hot water in restroom

*47 Health permit posted

Post health permit

*21 RFSM - Not On Site

Obtain RFSM from city of dallas

*21 RFSM - Not On Site

Expired

*29 Sanitizing solutions, testing devices

*30 Food Establishment Permit

*31 Individual, disposable towels

*45 Drying Mops-air dry

*34 Outer door: solid,selfclosing,tightfitting

back door

*42 Dirty nonfood contact surfaces

Clean fan covers in WIC.

*20 Grease Trap Tickets

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard shelf liners from RIC.

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD INGREDIENT CONTAINERS

*28 Date marking commercially prepared RTE/ TCS food

COOKED RIBS, CHICKEN, AND BRISKET NOT DATE MARKED

*31 Individual, disposable towels

DISPOSABLE PAPER TOWELS NEEDED

*32 Damaged Equipment

BROKEN DOOR GASKETS ( WALK IN COOLER )

*45 Premises shall be maintained in good repair

ADDRESS THE DETERIORATING FLOOR IN THE KITCHEN

*42 Floors/walls/ceiling/nonfood dirty

GREASE BUILD UP ON THE FLOOR NEAR THE FRYERS

*47 Health permit posted

POST THE CITY OF DALLAS FOOD ESTABLISHMENT PERMIT IN THE BUSINESS VISIBLE TO THE PUBLIC

*10 Clean Sight and Touch

CLEAN THE INTERIOR SURFACES OF THE MICROWAVES ( KITCHEN )

*28 Date marking commercially prepared RTE/ TCS food

COOKED CHICKEN NOT DATE MARKED ( WALK IN COOLER )

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

UNCOVERED PERSONAL DRINK RESTING ON THE FOOD PREPARATION TABLE

*42 Dirty nonfood contact surfaces

DIRTY REACH IN COOLER DOOR GASKETS

*43 Light bulbs, light shields provided

DARK SPOT IN THE WALK IN COOLER DUE TO LIGHT BULB MISSING

*45 Premises shall be maintained in good repair

DAMAGED FLOORS IN THE KITCHEN. IN MAJOR DISREPAIR

*24 Food Labeling- with common name of the food

LABEL BULK FOOD INGREDIENT CONTAINERS

*34 Outer openings:closing holes, gaps

DOOR TO THE KITCHEN HAS A LARGE GAP SPACE BETWEEN THE BOTTOM OF THE DOOR FRAME AND FLOOR LARGE ENOUGH GAP FOR A GREAT QUANTITY OF FLIES TO GET INTO THE KITCHEN SEVERAL FLYING AROUND INSIDE THE K

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWL ( RESTROOM )

*21 RFSM - Not On Site

CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER NOT ON SITE

*03 Food products not maintained at 135øF or above

EAST TEXAS LINKS: 132.0 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVES

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE ( FOR SERVICE WITHIN THE LAST 90 DAYS )

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE THREE COMPARTMENT SINK

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CARDS FOR ALL KITCHEN STAFF

*34 Insect control:prevent dead insects from food

FLIES AND ROACHED PRESENT IN THE ESTABLISHMENT

*47 Handwashing signage

HAND WASH SIGNS NEEDED IN THE RESTROOM

*46 Physical Facilities Premises

URINE SPOTS UNDER THE TOILET SEATS

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

POOR LIGHTING IN THE WALK IN COOLER ONE LIGHT BULB BURNED OUT

*28 Date marking commercially prepared RTE/ TCS food

*29 Sanitizing solutions, testing devices

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

FLY FOUND IN LARGE CONTAINER OF SEASONING

*46 Enclosed toilet room w/self closing doors

PROVIDE IN REST ROOM

*18 Toxic items labeling-non original container

LABEL SANITIZER BUCKET

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL FOOD CONTAINERS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE ALL

*47 Handwashing signage

PROVIDE FOR ALL

*45 Walls easily cleanable and light in color

REPAIR ALL WALLS

*21 RFSM - Not On Site

REGISTER CFM WITH CITY OF DALLAS

*02 Cold Hold (41øF/45øF or below)

JALAPENO AND PICKLES STORED AT ROOM TEMPERATURE

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

RAW EGGS STORED ABOVE RTE FOODS

*45 Floor contruction requirements

REPAIR FLOORS

*38 Thawing. under running water criteria

THAWING MEATS AT ROOM TEMPERATURE

*27 Cooling, heating, and holding capacities. Equipment

REPAIR WIC

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

PROVIDE ON BODILY FLUID CLEAN UP

*02 Cold Hold (41øF/45øF or below)

SOUR CREAM 54.2*F, CHEESE 56*F, RAW FISH 52*F

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

RAW FISH STORED ABOVE RTE FOODS

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS

*43 Light - 50 foot : Food and utensils area

PROVIDE IN KITCHEN

*47 Food prep/utensil wash/mop sink not for hand wash

EMPLOYEE WASHING HANDS IN 3 COMP SINK

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE FOR ALL

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*21 RFSM - Not On Site

*23 No Water

REPAIR HAND SINK: EMPLOYEE TURNED WATER OFF

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

PERSONAL DRINK STORED IN PREP AREA

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY: ICE MACHINE AND COOLERS

*45 Walls easily cleanable and light in color

REMOVE/REPAIR ALL EXPOSED WOOD

*38 Thawing. under running water criteria

RAW CHICKEN STORED AT ROOM TEMP

*46 Enclosed toilet room w/self closing doors

PROVIDE

*34 Outer openings:closing holes, gaps

REPLACE MISSING DOOR

*47 Other Violations

LABEL 3 COMP SINK

*39 Equipment in good repair and proper adjustment.

REPAIR LEAKING WIC/ PUMP

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL: LACK OF DATEMARKING

*43 Light - 10 foot : Walk-in, Dry storage

REPLACE NON WORKING

*45 Floor contruction requirements

REPAIR ALL

*10 Clean Sight and Touch

CLEAN ALL : ICE MACHINE

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

FOOD ITEMS STORED ON FLOOR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*18 Licensed pest control applicator only

OBSERVED PESTICIDE IN KITCHEN

*34 Pest control-routine inspections for

NO RECORDS PROVIDED

*10 Clean Sight and Touch

CLEAN ALL

*43 Light bulbs, light shields provided

PROVIDE FOR ALL

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

PROVIDE FOR ALL IN COOLER

*38 Thawing. under running water criteria

THAWING OF RAW MEAT

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

LABEL ALL

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET & NON DRAINING SINK

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

OBSERVED FOOD STORED IN OPEN CANS

*45 Floor& wall junctures- coved & sealed

REPAIR COVED BASE TILE & REPAIR FLOOR TILE

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

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

FOOD ON FLOOR IN WIC

*45 Walls easily cleanable and light in color

REMOVE CHIPPING PAINT

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

HANDLES STORED IN BBQ SAUCE

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

PERSONAL DRINK STORED ON EQUIPMENT

*32 Maintain in Good Repair

REPAIR LEAKING WIC

*27 Cooling, heating, and holding capacities. Equipment

WIC TEMP AT 50*F

*14 When to wash hands before donning new gloves

EMPLOYEES

*47 Handwashing signage

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

POTATO SALAD 50.8*,52.0*F, RIBS 52.4*F, SOUR CREAM 76.6*F, CHEESE 62.2*F

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

SOILED WIPING CLOTH STORED ON CUTTING

*21 RFSM - Not On Site

NOT ON SITE AT BEGINNING OF INSPECTION

*10 Clean Sight and Touch

CLEAN ALL

*45Floors easily cleanable

REPAIR

*02 Cold Hold (41øF/45øF or below)

BBQ SAUCE 81*F ON PREP TABLE

*03 Food products not maintained at 135øF or above

, FRIES 105.4*F

*14 When to wash hands before donning new gloves

EMPLOYEES

*10 Clean Sight and Touch

CLEAN ALL

*21 RFSM - Not On Site

REGISTER CFM WITIH 48HRS

*42 Floors/walls/ceiling/nonfood dirty

*45 Walls easily cleanable and light in color

CLEAN AND REPLACE FRP

*43 Light bulbs, light shields provided

PROVIDE

*45 Ceiling easily cleanable and light in color

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

LABEL BULK CONTAINERS

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

OBSERVED FLIES

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

PERSONAL DRINK ON PREP TABLE

*35 Hair Restraints effective

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN SINK

*47 Handwashing signage

*19 No Hot Water / Water heater 50 gallon min.

AT 3 COMP SINK

*36 Cloths in-use for wiping between uses stored