Ibex Ethiopian Cuisine & Bar

*32 Maintain in Good Repair

WALK IN COOLER DOOR

*19 One Inch Air Gap

AIR GAP DISHWASHER

*20 Sewer/ Water line location criteria

DISHWASHER DRAIN OVERFLOW

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

margarine stored underneath raw beef

*10 Clean Sight and Touch

soda gun nozzle

*31 Handwashing lavatory - accessible

blocked handsink

*33 Rinsing procedures - 3 compartment sink

label 3 compartment sink wash/rinse/sanitize

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

utensils on the floor

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

provide labels for food storage containers

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

no date marking on items in cooler

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

onions on the floor

*31 Handwashing lavatory - used for other purpose

utensils in the handsink

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

raw eggs above seasoning and rte in walk in cooler

*34 Outer door: solid,selfclosing,tightfitting

back door opened

*22 Nail polish, fake nails, criteria

*42 Dirty nonfood contact surfaces

clean freezers, shelves, gaskets, fans, pipe under ice bin

*18 Use toxics according to additional condition

ppm for sanitizer was 200 ppm

*45 Premises shall be maintained in good repair

repair ceiling tiles, repair wall edges and baseboards

*47 Handwashing signage

missing handwashing sign in restroom,

*34 Pest control-routine inspections for

observed fruit flies

*36 Cloths in-use for wiping between uses stored

wet cloth

*35 Jewelry Prohibition

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

provide label for food storage containers

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

cottage cheese

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

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

observed eggs stored above meat in cooler, raw meat stored above fish

*42 Dirty nonfood contact surfaces

clean freezer, clean shelves in coolers

*02 Cold Hold (41øF/45øF or below)

meat 50 degrees f

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate

*22 Handlers-Certificate Not On Site

provide food handler certificate

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*35 Hair Restraints effective

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from City of Dallas within 45 days

*42 Dirty nonfood contact surfaces

clean coolers, shelves, gaskets

*02 Cold Hold (41øF/45øF or below)

cold food not reach 41 degrees f

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

avoid cross contamination

*47 Handwashing signage

provide

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

use scoop or utensils with handle no bowls

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

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

*29 Mechanical holding unit, thermometer location

provide thermometer in coolers

*34 Pest control-routine inspections for

*42 Dirty nonfood contact surfaces

clean shelves, coolers inside, outside, wic, prep tables, clean food storage containers

*34 Outer openings:closing holes, gaps

fix gap at door

*45 Floor covering, mats and duckboards

remove card board

*35 Hair Restraints effective

cover hair

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

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

spoiled food

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

hot water at sinks (bar area)

* 21 RFSM notify 10 days & replacement in 45 days

provide registered food manager certificate from City of Dallas

*47 Handwashing signage

provide hand washing sign

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

eggs above rte food, meat above vegetables, meat above milk

*29 Mechanical holding unit, thermometer location

provide thermometer

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

RAW MEAT STORED OVER READY TO EAT FOODS (MOVED)

*18 Toxic items labeling-non original container

LABEL ALL CHEMICAL SPRAY BOTTLES

*19 Water & Plumbing in good repair- per code

SERVICE DISH WASHER DRAIN, PARTIAL CLOG, SLOW TO DRAIN

*21 RFSM - Not On Site

DISPLAY RFSM CERTIFICATE

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

STORE ALL FOOD SIX INCHES OFF OF THE FLOOR

*42 Dirty nonfood contact surfaces

CLEAN INTERIOR REACH IN FREEZERS, REACH IN COOLERS, BAKED GOODS PREP AREA

*45 Premises cleaned when minimal food is exposed

CLEAN FLOORS UNDER EQUIPMENT IN THE WALK IN COOLER, CLEAN WALLS BY PREP

*28 Date marking commercially prepared of RTE/PHF

*42 Floors/walls/ceiling/nonfood dirty

CLEAN BEHIND EQUIPMENT

*06 Discard if TCS is in container w/ no date or day

DATE ALL COOKED/PREPARED FOOD SHALL BE DATED

*10 Clean Sight and Touch

CLEAN ALL COOLERS AND FOOD PREP TABLE (FOOD DEBRIS BUILD UP)

*45Floor, wall, ceiling - Exposed material

RE CAULK AND CLEAN FLOOR TILES

*32 Maintain in Good Repair

REPAIR WALK-IN COOLER METAL PANEL. THEY ARE COMING OFF

*47 Other Violations

CLEAN ABOVE 3-COMP SINK

*31 Individual, disposable towels

PROVIDE PAPER TOWELS