Hotel Crescent Court - Main Kitchen

*32 Damaged Equipment

Observed damaged inner panel of RIC lid

*34 Pest control-routine inspections for

Observed a single roach on RIC

*42 Dirty nonfood contact surfaces

Clean dirty venthood filters (dust accumulation)

*45 Premises shall be maintained in good repair

Repair 2-comp sink leak on faucet

*21 RFSM - Not On Site

*32 Maintain in Good Repair

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

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

raw eggs and cooked food in walk in cooler

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves

*35 Hair Restraints effective

employees need cover hair

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean shelves in walk in cooler, clean ice build up on shelves

*39 Cutting surfaces.

resurface cutting boards

*35 Hair Restraints effective

observed employees not wearing hair restraints while preparing food

*45 Premises shall be maintained in good repair

Observed broken floor tiles and damaged bassboard at dishpit

*46 Covered waste receptacle for women's restroom

Must have covered trash can in female restroom

*15 Contact RTE Products w/ Bare Hands

Employees observed touching ready to eat food with bare hands

*36 Cloths in-use for wiping between uses stored

wiping cloth left on prep surface

*45 Premises shall be maintained in good repair

Missing ceiling tiles / gaps between ceiling tiles

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

once vegetables have been cut they must be separated 9limes, onions asparagus broccoli)- cross contamination

*42 Dirty nonfood contact surfaces

clean inside of makeline and behind dust shield

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

All items below are in degrees F: (*) out of the safe temperature range Pico 57* bottom of makeline 55* Red Peppers 57*

*43 Light bulbs, light shields provided

replace all bulbs that are out light sheild missing in vent-a-hood *critical* directly above food

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

MOLDED CUCUMBER IN COOLER

*39 Store equipment & utensils in a clean, dry place

UTENSILS

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

POTATO SALAD 7/8

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS 52 DEGREE F, SHRIMP 48 DEGREE F, CHICKEN WING 45 DEGREE F

*02 Cold Hold (41øF/45øF or below)

POOLED EGGS 51 DEGREE F, RAW SHELLED EGGS 46 DEGREE F

*42 Nonfood-contact surfaces material

NO TOWELS AS LINER

*43 Clean vent syst:Intake/exhaust air ducts

TO BE FREE OF DUST

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

AIOLI SAUCE 1/10

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

DESIGNATE AREA FOR PERSONAL ITEMS

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

PULLED PORK 7/15

*42 Dirty nonfood contact surfaces

CLEAN FAN TO BE FREE OF DUST IN DISH AREA

*45 Premises shall be maintained in good repair

REPLACE CEILING TILE IN DISH AREA

*02 Cold Hold (41øF/45øF or below)

BLUE CHEESE 45

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

BULK BIN

*29 Thermometer calibrated to ensure accuracy

PROBE THERMOMETER

*32 Maintain in Good Repair

Sink near entrance to kitchen not secured or sealed to wall.

*43 Light bulbs, light shields provided

Lights covers dislodged under vent hood.

*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

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

*32 Maintain in Good Repair

REPLACE DIRTY GASKETS