Hi Mart Chicken (inside Hi Mart Food and Bev)

*02 Cold Hold (41øF/45øF or below)

TOMATOES: 52.1 F

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE AT THE TIME OF INSPECTION

*34 Insect control:prevent dead insects from food

FLIES OBSERVED

*19 Water & Plumbing in good repair- per code

LEAK AT THE BACK THREE COMPARTMENT SINK FAUCET LEAK FROM THE PIPE UNDER THE BACK HAND WASH SINK

*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD INGREDIENT CONTAINER

*29 Sanitizing solutions, testing devices

NO SANITIZING TEST STRIPS AVAILABLE ON SITE

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKET

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULBS UNDER THE VENT HOOD

*47 Health permit posted

NO HEALTH PERMIT POSTED

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

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

RAW CHICKEN ABOVE PACKAGED HOT DOGS ( IN THE REACH IN COOLER)

*19 Water & Plumbing in good repair- per code

LEAK AT THE KITCHEN HAND SINK

*20 Grease Trap Tickets

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

*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD INGREDIENT CONTAINER ( KITCHEN)

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOOD ITEMS NOT DATE MARKED

*31 Handwashing lavatory - used for other purpose

CLEANING PRODUCT BEING STORED IN HAND SINK (KITCHEN)

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN KITCHEN

*35 Hair Restraints effective

KITCHEN COOK NOT WEARING HAIR RESTRAINT

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWEL RESTING ON CUTTING BOARD

*42 Dirty nonfood contact surfaces

GREASE ACCUMULATION ON THE VENT HOOD PERIMETER

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*14 When to wash hands before donning new gloves

DONNING GLOVES WITH WASHING HANDS PRIOR

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKET (FRONT SANDWICH PREP COOLER)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE ( GRILL)

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE BACK HAND SINK DIRTY WATER COMING UP BACK FLOOR DRAIN NEAR THE BACK HAND SINK

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*02 Cold Hold (41øF/45øF or below)

TOMATOES: 53.3 F

*31 No soap at handsink

PROVIDE SOAP FOR THE FRONT HAND SINK

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*19 Water & Plumbing in good repair- per code

LEAK AT THE THREE COMPARTMENT SINK FAUCET AND WATER COMING UP FROM THE FLOOR DRAIN

*28 Date marking commercially prepared of RTE/PHF

COOKED FOODS NOT PROPERLY DATE MARKED (IMPROPER DATE MARKING)

*29 Cold/hot hold unit thermometer easily viewable

REPLACE THERMOMETER IN DRINK / SAUCE / COOLER (BROKEN)

*02 Cold Hold (41øF/45øF or below)

CUT TOMATOES: 58.5 F

*34 Insect control:prevent dead insects from food

FRUIT FLIES

*10 Clean Sight and Touch

CLEAN MOLD FROM THE SODA MACHINE CASING

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*28 Date marking commercially prepared RTE/ TCS food

DATE MARKING NOT ACCURATE

*29 Sanitizing solutions, testing devices

NO SANITIZING TEST STRIPS IN THE KITCHEN

*31 No soap at handsink

NO SOAP ACCESSIBLE IN THE RESTROOM

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*42 Floors/walls/ceiling/nonfood dirty

REMOVE BLOOD STAIN FROM THE WALK IN COOLER FLOOR

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELDS FOR THREE UNITS MISSING THEM AND PROVIDE ADEQUATE LIGHTING IN THE RESTROOM

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT AND BOWL IN THE RESTROOMS

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THREE HAND SINKS

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

EATING BY CASHIER IN THE KITCHEN

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENT

*02 Cold Hold (41øF/45øF or below)

ranch dressing at 80 F, needs to be refrigerated at all times. dill jar 78 F

*10 Sanitization after Cleaning

after cleaning need to be sanitize all prep areas all counter areas

*22 Washing hands only at a designated hand sink

hand sink use for other purposes milk and fire hand protector glove inside hand sink

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

*33 Remove soils from equipment & utensils

soils in different areas of equipment fryer, microwave, RI coolers

*37 Food shall be protected from cross contamination by protecting food containers that are received

food not covered inside RI cooler

*29 Sanitizing solutions, testing devices

3 compartment sink missing sanitizer solution 50 ppm missing test strips

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

*45 Clean facilities as often as necessary.

accumulate soils in floors, under floors equipment

*03 Food products not maintained at 135øF or above

chicken strips 107.5

*39 Equipment in good repair and proper adjustment.

broken seals in equipment

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

equipment and utensils not be clean and sanitize before food preparation

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*47 RFSM Certificate - Not Display

RFSM need to be present at all operational hours

*33 Remove soils from equipment & utensils

remove soils from equipment inside and outside units

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

after clean need sanitize during operational hours

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

missing date marking

*10 Equipment and Utensils Cleaning-contamination

need clean all equipment before operational hours

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies