Hotel Crescent Court (banquets)

*10 Clean Sight and Touch

observed opened wine bottle stored inside ice machine and soiled can opener blade (food acumulation)

*19 Water & Plumbing in good repair- per code

observed loose faucet (left) and leaking faucet (right) @ 3-comp sink and fix cold knob on right faucet (not working)

*42 Dirty nonfood contact surfaces

clean dirty RIC gaskets

*21 RFSM - Not On Site

*31 Individual, disposable towels

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

Cover poultry products

*42 Dirty nonfood contact surfaces

Clean walk in cooler floors

*43 Ventilation hood systems, adequacy

*45 Premises shall be maintained in good repair

Repair tiles on floor and walls

*36 Cloths in-use for wiping food spills used for no other purpose

wet cloth under cutting board

*31 No soap at handsink

provide soap

*42 Dirty nonfood contact surfaces

clean shelves

*45 Premises shall be maintained in good repair

repair damaged wall behind sinks, broken ioles, check sink for drain-too slow

*35 Hair Restraints effective

employee needs to cover hair

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

Observed raw beef and tuna stored next to and above cooked foods

*10 Chlorine sanitizer concentration, minimum temp.

Observed sanitizer bucket at 0ppm sanitizer

*31 Individual, disposable towels

Hand sink in kitchen next to WIC missing paper towels

*34 Pest Control

Observed roach in open wall panels

*36 Cloths in-use for wiping between uses stored

Observed wiping cloths left on kitchen prep counter

*42 Floors/walls/ceiling/nonfood dirty

Observed floors covered in food

*45 Premises shall be maintained in good repair

Observed open wall panel with rat trap

*07 Food safe, good condition, unadulterated, and honestly presented

Ice machine is soiled

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket at 0 ppm

*14 When to wash hands

Employee put on gloves after switching tasks without washing hands

*33 Sink used to wash cloths/produce or thaw food

Vegetables being prepped in 3 compartment sink

*34 Pest Control

Flies and roaches observed

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

Employee water bottle on prep table

*36 Cloths in-use for wiping between uses stored

Wiping cloth left on prep table

*45 Premises shall be maintained in good repair

Soiled floor drains and missing ceiling tiles

*32 Equipment & Utensils smooth easily cleanable

can not have cloth under cutting board- get cutting board mats

*10 Clean Sight and Touch

CHILLER

*21 RFSM - Not On Site

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

rae eggs over pasteurized and cooked eggs

*45 Premises shall be maintained in good repair

exposed ceiling tiles broken or damaged Chipping paint

*42 Nonfood-contact surfaces material

wrong type of ceiling type in production area- must ne non absorbent and easily cleaned

*33 Warewash - Wash cycle temp. of multitank, conveyor,

DISHWASHER- SERVICE ORDER

*19 Water & Plumbing in good repair- per code

PROVIDE ADEQUATE COLD WATER AT HAND SINK- SERVICE ORDER

*45 Premises shall be maintained in good repair

REPLACE MISSING CEILING TILE WITH PROPER CEILING TILE MATERIAL

*40 Store single-service item in original package

COFFEE FILTERS- COS

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

MUST COVER FOOD ONCE SKIN IS BROKEN

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

RAW CHICKEN WINGS STORED ON CART ABOVE SHRIMP

*43 Light 20 foot : Reach-in cooler

*33 Mechanical warewashing equip., wash solution temp.

BELOW 160 DEGREE F, FLUCTUATES

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

PROVIDE TIME AS HEALTH CONTROL FOR ITEMS OUT OF TEMP.

*07 Food safe, good condition, unadulterated, and honestly presented

MOLDED STRAWBERRIES IN WIC

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

RAW EGGS OVER YOGURT

*43 Light 20 foot : Reach-in cooler

REPLACE

*45 Premises shall be maintained in good repair

REPLACE CEILING TILES (WATER DAMAGED, HOLES)

*43 Light 20 foot : Reach-in cooler

RIC 29

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

OBSERVED PERSONAL DRINK IN FREEZER

*31 Handwashing lavatory - accessible

HAND SINK BLOCKED BY DELI CUTTER

*45 Premises shall be maintained in good repair

REPLACE WATER DAMAGED CEILING TILE

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

RAW CHICKEN OVER DRESSING

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

ITEMS PAST DATE (1/21)

*15 Contact RTE Products w/ Bare Hands

WITH CUT VEGETABLES

*45 Premises shall be maintained in good repair

REPLACE CEILING TILES

*14 When to wash hands before donning new gloves

*45Floor, wall, ceiling - Exposed material

Missing ceiling tiles in service area. Ceiling tiles not approved material in service area. Some water damage observed.

*10 Equipment and Utensils Sanitization

Sanitizer bucket only tested at 100ppm. Please encourage employees to properly test to ensure proper concentration.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*36 Cloths in-use for wiping between uses stored