Hinodeya Raman & Bar

*42 Dirty nonfood contact surfaces

Debris build-up on wall (underneath dish machine). Encrusted grease build on food equipment

*34 Outer openings:closing holes, gaps

DAylight seen underneath back door - repair

*45 Premises shall be maintained in good repair

replace small leak at 3 comp sink

*24 Food Labeling- with common name of the food

Label all food squeezes with common name

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

Raw eggs stored over ready to eat foods (WIC)

*06 Time as PHC:provide written procedures on site

No time stamp on hot food stored out of temperature - spinach noodles/regular noodles

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

No hot handsink - bar hot water needs to be repaired (owner stated)

*20 Grease Trap Tickets

*19 One Inch Air Gap

Need at least 1" air gap at floor drain piping.

*21 RFSM - Not On Site

RFSM not on site during inspection.

*28 Original cont. of RTE/PHF/Day1= day of opening

Must datemark prepared food items for no more than 7 days.

*34 Outer door: solid,selfclosing,tightfitting

Observed gap at back door.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Observed dirty WIC fan covers.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor under equipment.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*10 Clean Sight and Touch

Clean inside ice machine (mold)

*42 Dirty nonfood contact surfaces

Clean dirty venthood

*21 RFSM - Not On Site

NO RFSM ONSITE DURING INSPECTION- ARRIVE ON END

*47 Handler-Certificate Not on site

PROVIDE

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

COVER ALL FOOD TO PREVENT FROM FLIES

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- CLEAN ALL

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS

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

CROSS CONTAMINATION BY PREPPING IN 3COMP WHILE TOXICS CHEMICALS ARE 3 COMP SINK

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

UTENSILS IMPROPER STORED IN WATER

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

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

NO DATE MARKING ON PREPARED FOODS ( ALL FOOD IN WIC )

*03 Food products not maintained at 135øF or above

PORK 82.5

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

FLIES

*02 Cold Hold (41øF/45øF or below)

D. TOFU 52.4, S. CHICKEN 59.9F, EGG DROP 45.6,

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL & REMOVE BUILD-UP- FRP, WALLS , FLOORS , DRAINS ,BACK DOOR, GASKETS & FAN VENT COVERS

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

REMOVE ALL ABSORBENT MATERIALS

*34 Outer openings:closing holes, gaps

RESEAL AROUND BACK DOOR

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

REMOVE ABSORBENT MATERIALS ( PAPER TOWEL)

*37 Storing the food where it is not exposed to splash, dust, or other contamination

PROVIDE SPLASH GUARD BETWEEN HAND SINK AND ICE BEN

*21 RFSM - Not On Site

NO RFSM WITH THE CITY DALLAS

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF

*43 Light bulbs, light shields provided

REPLACE LIGHTING UNDER VENT HOOD SYSTEM

*42 Dirty nonfood contact surfaces

CLEAN FAN VENT COVERS IN WIC, REMOVE ALL DUST FROM CEILING IN PREP AREA &CLEAN CURTAINS

*02 Cold Hold (41øF/45øF or below)

S. PORK 59.3

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*31 Handwashing lavatory - used for other purpose

SANITIZER WITH WIPING CLOTHES STORED IN HAND SINK

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

CROSS CONTAMINATION R. EGGS STORE VEGGIES

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

UTENSIL IMPROPERLY STORED IN WATER

*19 Hand sink water temperature below 110'F

hot < 110F within 20 sec (warning)

*21 RFSM - Not On Site

no RFSM on duty during inspection

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

*42 Floors/walls/ceiling/nonfood dirty

clean floors behind equipment

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

cross contamination by arrangement raw meat stored above RTE food

*20 Conveying Sewage

improper disposal of waste water ( warning)