I Love Pho Noodle Soup Grill

*10 Clean Sight and Touch

*20 Grease Trap Tickets

grease tickets

*21 RFSM - Not On Site

rfsm

*42 Floors/walls/ceiling/nonfood dirty

floors walls ceiling

*10 Sanitization after Cleaning

RINSE SANITIZER NOT TESTING

*21 RFSM - Not On Site

RFSM NOT ONSITE

*34 Pest Control

FLIES

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

FOOD OFF FLOOR

*38 Thawing. Under refrigeration

MUST THAW UNDER RUNNING WATER

*18 Toxic items labeling-non original container

LABEL SPRAYS

*31 Handwashing lavatory - accessible

HANDSINK NOT READY TO USE

*21 RFSM - Not On Site

RFSM ONSITE

*10 Clean Sight and Touch

CLEAN ICE MACHINE

*36 Cloths in-use for wiping between uses stored

CLOTHS MUST BE STORED IN SANITIZER

*02 Cold Hold (41øF/45øF or below)

WALK IN COOLER AT 60F - DON'T LEAVE PROPPED OPEN

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

MUST PROVIDE WRITTEN PROCEDURE AND LABEL ANY TCS FOOD LEFT OUT

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

RAW MEAT/SEAFOOD/CHICKEN ALL FROZEN AND THAWED ONTOP OF EACHOTHER - SEPERATE ITEMS IN COOLERS/FREEZERS AND KEEP MEAT TOWARD BACK OF THE COOLER TO PREVENT THAWING

*10 Clean Sight and Touch

CLEAN ICE MACHINE & FREEZERS

*14 Maintain hands, arms clean

WASH HANDS AT HANDSINK - NOT 3 COMPARTMENT SINK OR WITH HOSE

*18 Use toxic according to manufacturer direction

CAN NOT USE POOL CHLORINE TABLETS IN DISHWASHER

*21 RFSM - Not On Site

FOOD MANAGER MUST BE ONSITE

*31 Handwashing lavatory - used for other purpose

MUST USE SIGNAGE "HANDWASH ONLY" - IF ONLY USING SINK FOR WATER ACCESS THEN YOU MUST LABEL HANDSINK AS "WATER ONLY"

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

FOOD ON FLOOR - VEGTABLES & PACKAGED MEAT

*38 Thawing. under running water criteria

MUST THAW UNDER REFRIGERATION OR RUNNING WATER

*20 Grease Trap Tickets

TRIP TICKETS MUST BE ONSITE

*21 RFSM - Not On Site

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

*10 Clean Sight and Touch

ICE MACHINE

*34 Pest Control

ROACHES

*35 Hair Restraints effective

*20 Grease Trap Tickets

*10 Clean Sight and Touch

clean microwave and soda nozzles

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

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

container with meat on floor

*42 Dirty nonfood contact surfaces

clean floors, RIC gaskets, and fans in WIC

*01 Cooling -- total 6 hours, 135-41øF

WIC under temperature (54 F)

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

provide written procedures

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

provide label for food storage containers

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

personal drink bottle, personal food

*14 Cloth glove--use

change gloves when you changed a task

*34 Outer door: solid,selfclosing,tightfitting

back door was open

*42 Dirty nonfood contact surfaces

clean gaskets around cooler door, clean freezer inside, clean pipes

*21 RFSM - Not On Site

certificate expired 5/2019

*42 Ventilation hood systems

clean vent a hood system

*31 Individual, disposable towels

provide paper towels

* 21 RFSM notify 10 days & replacement in 45 days

new manager, obtain rfsm certificate within 45 days

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

store food 6 inches off floor

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm

*43 Light bulbs, light shields provided

replace broken light shield, provide missing light shield

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

observed raw beef stored above soup in walk in cooler

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

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

provide label for food storage containers

*20 Grease Trap Tickets

provide grease trap new date

*32 Damaged Equipment

broken gaskets around cooler door, cooler 50 degrees f, rust shelve shall be replaced

*45 Premises shall be maintained in good repair

broken tiles shall be repaired, caulk around 3 com sink

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

use utensils with handle

*14 When to wash hands before donning new gloves

employees put gloves on without washing hands

*34 Outer door: solid,selfclosing,tightfitting

door needs to be closed at all times

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

provide label for food storage containers

*40 Reuse of single service articles

do not reuse single use articles

*36 Cloths in-use for wiping between uses stored

wet cloth must be stored in sanitizer bucket

*27 Cooling method, criteria - placing the food in shallow pans

no room temperatures

*45 Premises shall be maintained in good repair

replace caulk around sinks, wall tiles, floor, walls, ceiling clean

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

use utensils with handle to scoop food

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

clearly date mark tcs food for 7 days only

*10 Clean Sight and Touch

clean slicer, ice machine, coolers, freezers

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

observed raw products stored above rte food in walk in cooler

*32 Approved Food Contact Equip.

provide food grade bags not shopping bags to store food wood not allowed in the kitchen

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

personal food

*34 Outer openings:closing holes, gaps

fix gap at front door

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

no standing water

*22 Washing hands only at a designated hand sink

wash hands at designated hand sink not 3 com sink

*19 Water & Plumbing in good repair- per code

repair faucet on 3 com sink

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

provide label for food storage containers

*45 Premises shall be maintained in good repair

repair ceiling tiles, repair cove base, caulk around sinks, repair bar area

*42 Dirty nonfood contact surfaces

clean freezers inside

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

raw chicken and beef stored above rte food in wic

*32 Maintain in Good Repair

rusty shelves, gaskets

*35 Hair Restraints effective

employees need to cover hair

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

*34 Outer door: solid,selfclosing,tightfitting

door shall be closed at all times

*42 Dirty nonfood contact surfaces

clean shelves, coolers, freezers

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

observed container with food store on top of other food

*10 Clean Sight and Touch

clean ice machine, clean food storage containers

*35 Hair Restraints effective

employees must cover hair

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

raw chicken and beef above vegetables, raw eggs above noodles in ric

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

provide written procedure

*47 Conditions of Permit-in use of food equipment

provide a sign

*27 Cool TCS foods using proper methods

no room temperatures

*45 Premises shall be maintained in good repair

wall tiles, wall edges (cover), fix front area, faucet on 3 com sink

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

provide label for food storage containers

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

*34 Outer openings:closing holes, gaps

fix gap at entrance door

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*39 Equipment and Utensils Storage

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

*20 Grease Trap Tickets

*47 Food prep/utensil wash/mop sink not for hand wash

*31 Handwashing lavatory - accessible

*27 Cooling, heating, and holding capacities. Equipment

*29 Thermometer shall be easily readable

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

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

*10 Chlorine sanitizer concentration, minimum temp.

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING MACHINE AT 50 PPM . TESTED TWICE AT 10 PPM

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

OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS CITATION ISSUED

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY WALL, DUSTY FANS, FLOOR OF WALK IN COOLER

*21 RFSM - Not On Site

1) A DALLAS REGISTERED FOOD SERVICE MANGER WITH BLUE COLOR CITY CERTIFICATE MUST BE ON SITE AT ALL TIMES. BOTH THE PERSON AND VALID CERTIFICATE MUST BE ON SITE 2) CITY CERTIFICATE ON SITE IS EXPIRED

*26 Food Consumer Advisory-raw food

*38 Thawing. under running water criteria - water velocity

OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE

*47 Conditions of Permit-in use of food equipment

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

*45 Premises shall be maintained in good repair

REPAIR LEAKING MOP SINK FAUCET, REPLACE CRACKED GLASS TABLE TOP FROM DINNING TABLE

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

*35 Hair Restraints effective

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED

*18 Medicines labeled and stored properly

STORE ALL EMPLOYEE MEDICATION AWAY FROM FOOD PREP. TABLE AND AREA

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

DATE ALL FOOD PRODUCTS FROM COOLER WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OF LESS

*26 Advisory-"consuming raw or undercooked#" text

*02 Cold Hold (41øF/45øF or below)

MEAT BALL 55'F, RICE NOODLES 55'F, , TO FU 52'F, SHRIMP 50'F. PORK 47'F, BEEF BROTH 47'F, OYSTER SAUCE 47'F KEEP COOLER LID CLOSED AFTER PEAK HOURS AND CHECK TEMPERATURE SETTING OF YOUR UNITS TO EN

*36 Cloths in-use for wiping between uses stored

STORE ALL WIPING CLOTHS IN SANITIZER BETWEEN USE