Holiday Inn Express & Suites

*31 No soap at handsink

No soap at hand sink in the kitchen

*45Physical Facilities Floors,Walls,Ceilings

Caulk holes in the wall above hand sink

*21 RFSM - Not On Site

No RFSM on site the time of inspection

*40 Store single-service item in original package

Store coffee filters (poly bag

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide QA test strips

*47 Other Violations

Provide sink stoppers for 3-sink

*42 Nonfood-contact surfaces material

No towel allow under the juice box

*21 RFSM - Not On Site

Register RFSM with city of Dallas

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

Provide date marking for the left over food

*29 Thermometers to be accurate +/-1.5 'C

Fix the broken thermometer for the coolers

*21 RFSM - Not On Site

Last warning will issue the citation if repeat violation

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw eggs above apple, breads

*20 Grease Trap Tickets

Provide grease trap cleaning for every 3 months

*31 Individual, disposable towels

the paper towel dispenser is not working

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

Provide date marking for the sausage

*21 RFSM - Not On Site

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

provide date marking for the croissants in the cooler

*47 Handler-Certificate Not on site

*31 Individual, disposable towels

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

cheese omelet 105'f

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

sausage

*39 Utensils, single serve items 6 inches off - floor

keep all utensil boxes above floor 6 ins

*40 Store single-service item in original package

*31 Handwashing lavatory - accessible

*29 Sanitizing solutions, testing devices

Please provide test strips for Quaternary Ammonium sanitizer. Employees should be able to audit sanitizing solution for effective concentration.

*19 Water & Plumbing in good repair- per code

No hot or cold water supplied to only hand wash sink in kitchen area. Employees use adjacent three compartment sink for hand washing. All designated hand wash sinks should be available for hand

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

Food stored on floor (and less than 6 inches) of dry storage room. Please make sure all food are at least 6 inches above the floor.

*40 Handle & dispense of cleaned utensils, single-use

Plastic knives available for customers presented randomly. Handles should be presented first so as to prevent potential contamination from customers hand contacting potential food contact surfaces.

*20 Grease Trap Tickets

Staff unable to locate current grease trap records at time of inspection.

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

Moist mop cloths stored on working counter. When not in employee's hands, moist mop cloths should be stored in sanitizing solution.

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

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

*29 Sanitizing solutions, testing devices

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

*18 Toxic items storage adjacent to food/utensils

SPRAY BOTTLES STORED ADJACENT TO COFEE

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

REACH IN COOLER