Highland Dallas - Knife

*45 Premises shall be maintained in good repair

replace leak at faucet 3 com sink repair floors under/around all equipment

*31 Handwashing lavatory - used for other purpose

do not use hand sink as dump sink

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

employee observed drinking

*42 Ventilation hood systems

very dirty vent a hood filters (cook line)

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

in service utensils bilk food product

*24 Food Labeling- with common name of the food

label all food squeeze bottles throughout

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

observed eggs next to diced potatoes in wic

*10 Clean Sight and Touch

clean all food for sight and touch at cooking line

*43 Ventilation hood systems, adequacy

vent a hood system must be in place while cooking

*02 Cold Hold (41øF/45øF or below)

Observed liquid eggs stored at 4 Degrees F in RIC.

*29 Cold/hot hold unit thermometer easily viewable

All cooler/freezers must have easily viewable thermometers.

*31 Individual, disposable towels

Observed no hand towels for handwash sink.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor and baseboard near grill.

*47 Handwashing signage

Need handwash signage at all handwash sinks.

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

Provide cover for the avocado

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

Provide date marking for the cheeses

*45Floor, wall, ceiling - Exposed material

Fix the broken baseboard

*19 Water & Plumbing in good repair- per code

Fix the faucet at the hand sink

*45 Premises shall be maintained in good repair

REPAIR LEAKING A/C IN WIC OVER FOOD

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS & LACK OF HAND WASHING

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR KITCHEN EMPLOYEES

*02 Cold Hold (41øF/45øF or below)

B EGGS 52.4 & 49.5F C. TOM 53.4F, S. CUCUMBER 48.0F, MAYO 53.5F

*32 Damaged Equipment

*43 Light bulbs, light shields provided

REPLACE LIGHTING

*37 Unpackaged food may not be stored in direct contact with undrained ice

OBSERVED B. EGGS STORED IN UNDRAINED WATER

*21 RFSM - Not On Site

NO RFSM ONSITE

*42 Floors/walls/ceiling/nonfood dirty

REMOVE DUST FROM CEILING, CLEAN WALLS, & FLOORS

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL ALL S. BOTTLES

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

EXPIRED DATE MARKING

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

UTENSIL STORED IN WATER AT 116.1F

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

NO DATE MARKING ON PREPARED FOOD

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*42 Floors/walls/ceiling/nonfood dirty

REMOVE DUST FROM THE CEILING OVER PREP AREA , CLEAN FLOORS & GASKETS

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES & BRACELETS)

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*43 Light bulbs, light shields provided

REPLACE LIGHT UNDER THE VENT HOOD SYSTEM

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*21 RFSM - Not On Site

NO RFSM ON DUTY AT BEGINNING / DURING THE INSPECTION

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES IN THE CEILING OVER PREP AREA

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

no eating or drinking in the production area

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not store food or utensils on top of cloth

*02 Cold Hold (41øF/45øF or below)

skirt Steak 48 F cut potatoes 46 F far left unit out of temp

*19 Water & Plumbing in good repair- per code

handwash@front line no cold water mixing can't get cold water from any sink

*31 Handwashing lavatory - allow convenient

need more convenient handsink at front line

*29 Food thermometers provided and accessible

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

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

*43 Light bulbs, light shields provided

in pantry

*32 Damaged Equipment

repair cooler gaskets

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

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

raw sausage over raw steaks raw egg adj cooked pasta raw bacon over cheese sauce raw ground beef over raw whole beef raw ground beef over seafood raw sausage over seafood

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

*47 Conditions of Permit-in use of food equipment

*39 Loosely cover cooling foods

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

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

date mark all TCS food, do not hold over7 days raw egg clean dressing dated 1-17

*21 RFSM - Not On Site

get everyone registered

*15 Contact RTE Products w/ Bare Hands

touching rte bakery items touching rte burger bun

*18 Toxic items storage adjacent to food/utensils

chemicals and lotion adj clean dishes

*31 Handwashing lavatory - used for other purpose

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

raw eggs over butter raw eggs adj lox raw chorizo over rte raw ground lamb over cooked meat keep chicken and other meats separate raw bacon over steamed buns

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