Hopdoddy Burger Bar

*20 Grease Trap Tickets

*31 Handwashing lavatory - accessible

Hand wash station obstructed

*42 Floors/walls/ceiling/nonfood dirty

Dusty ceiling

*36 Cloths in-use for wiping between uses stored

*45 Mats / Duckboards nonabsorbent

Cardboard may not be used as floor mat

*14 When to wash hands

Observed Employee place liner in trash can hen put on gloves to start cooking

*31 No soap at handsink

Hand wash sink at bar missing soap

*34 Outer openings:closing holes, gaps

Observed air gap under front entrance doors

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

Observed food stored on floor in WIC

*42 Dirty nonfood contact surfaces

Observed WIC cooler gaskets soiled

*43 Clean vent syst:Intake/exhaust air ducts

Observed air intake vents soiled

*47 Handwashing signage

Must have hand wash sign at bar hand sink

*21 RFSM - Not On Site

Must have RFSM holder on site during serving hours

*10 Clean Sight and Touch

dirty ice scoop holder, slicer, ice maker- detail clean

*45Floor, wall, ceiling - Exposed material

exposed ceiling over prep table

*02 Cold Hold (41øF/45øF or below)

food not maintained a 41 degrees F or below. Violations are marked with * beef 46* 45* veggie burger 46*

*03 Food products not maintained at 135øF or above

temperatures not maintained at 135 degrees f or above bacon jam 121* mushrooms 113.9*

*02 Cold Hold (41øF/45øF or below)

temperature not maintained at 41 degrees f or below cheese 52* 52.1* 47.2*

*43 Light bulbs, light shields provided

all lights must be shielded

*39 Keep utensils handles upright or protected

bowls can not be used as a scoop- must have handle

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

raw beef over tuna raw chicken over over ground beef

*42 Dirty nonfood contact surfaces

CLEAN ICE SCOOP HOLDER AT BAR

*39 Equipment in good repair and proper adjustment.

REPAIR OR REPLACE RIC TO PREVENT EXCESSIVE CONDENSATION

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

RAW EGG OVER GROUND BEEF- COS

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE AT BAR

*31 Handwashing lavatory - used for other purpose

HAND SINK USED FOR HAND WASHING ONLY

*02 Cold Hold (41øF/45øF or below)

BLUE CHEESE ON COOK LINE 46 DEGREE F RECOMMEND TIME AS A PUBLIC HEALTH CONTROL

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*47 Handwashing signage

AT ALL HAND SINKS

*45 Premises shall be maintained in good repair

REPLACE SOILED CEILING TILE, REPLACE BROKEN LIGHT SHIELD

*19 Hand sink water temperature below 110'F

90 DEGREE F AT HAND SINK ON SALAD LINE

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

REGISTER

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

LABEL SPICES IN NON ORIGINAL CONTAINERS- COS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*10 Chlorine sanitizer concentration, minimum temp.

0PPM CHLORINE DISHWASHER

*47 Handwashing signage

AT BAR

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

ORANGE JUICE STORED IN ICE FOR CONSUMPTION AT THE BAR-COS

*31 Individual, disposable towels

AT BACK HAND SINK-COS

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*10 Clean Sight and Touch

ICE SCOOP HOLDER BY ICE MACHINE

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

ITEMS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*47 Handwashing signage

AT ALL HAND SINKS

*39 Keep utensils handles upright or protected

UTENSILS

*18 Toxic items storage adjacent to food/utensils

SPRAY BOTTLES

*31 Individual, disposable towels

AT HAND SINK IN BUTCHER

*02 Cold Hold (41øF/45øF or below)

MEAT ON LINE 47 DEGREE F, 46 DEGREE F

*29 Food thermometers provided and accessible

IN RIC

*02 Cold Hold (41øF/45øF or below)

Reach in coolers not cold enough. Ground Beef 52.1°F Sliced Chilis 53.4°F Interior compartment of RIC 42°F Pico de Gallo 56.4°F These readings were on varied reach in coolers. Coolers should b

*31 Individual, disposable towels

Hand wash sink at end of production area of kitchen not stocked with paper towels. Hand wash sink at end of service line where plating is done not stocked with paper towels.

*10 Clean Sight and Touch

Ice Machine infected. Biofilm on ceiling of interior compartment over food ice. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back in

*15 Bare hands contact with ready-to-eat foods

Employee observed chopping fresh Parsley with bare hands, interacting with cell phone, and then going back to chopping parsley.

*21 RFSM - Not On Site

No staff could provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all times f

*47 Health permit posted

Food establishment permit not posted at time of inspection.

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

Raw shell eggs stored over cheese in production area of reach in cooler.

*37 Food storage, prohibited areas in mechanical rooms

Rack of precooked french fries stored in mechanical area of water purification system under exposed construction. Food may not be stored or placed under exposed construction to prevent potential co

*42 Dirty nonfood contact surfaces

Seals to walk in cooler dirty.

*36 Cloths in-use for wiping between uses stored

*10 A chemical sanitizer used: contact times criteria