J Pepe's

* 21 RFSM notify 10 days & replacement in 45 days

pic with no city of dallas rfsm

*10 Equipment and Utensils Sanitization

dishwasher not sanitizing

*45Physical Facilities Floors,Walls,Ceilings

floor in wic need repair or replacement

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

food stock on floor in wic and wif

*43 Light bulbs, light shields provided

eplace non working light in kitchen

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

Observed raw chicken above raw beef and drinks

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

Provide date marking for the chicken in the wic

*21 RFSM - Not On Site

*31 Hand sinks: number installed for convenient use

No hand sink allow to remove without approving

*06 Discard TCS if date marked exceeds temp & time

chicken broth 10/21

*32 Damaged Equipment

observed broken panels in wic

*02 Cold Hold (41øF/45øF or below)

cheese: 51'f

*34 Pest Control

Observed flies in the kietchen

*45 Walls and ceilings, studs, joists, and rafters

Seal all broken tiles on the wall and ceiling

*03 Food products not maintained at 135øF or above

grill chicken 81'f

*10 Clean Sight and Touch

Provide cleaning for the freezer

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: 200 ppm chlorine

*02 Cold Hold (41øF/45øF or below)

tomato 51f, sour cream 55'f

*31 Handwashing lavatory - used for other purpose

observed utensils in the hand sink

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

Provide date marking for all food in the WIC

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

observed raw chicken store next to fish

*34 Outer openings:closing holes, gaps

Seal the gaps for the back door

*32 Can openers-cleanability

Provide cleaning for the can opener

*10 Clean Sight and Touch

Provide cleaning for the WIC, Wif

*14 When to wash hands before donning new gloves

*34 Outer openings:closing holes, gaps

Seal open gaps for the back door

*32 Damaged Equipment

observed leaking in the WIF, and ice build up

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

Provide date marking for chicken, meat containers

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

observed raw chicken store next to raw meat

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

lettuce

*20 Grease Trap Tickets

Provide grease trap cleaning for every months

*14 When to wash hands before donning new gloves

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

observed employee prep cooked chicken with bare hand

*19 Water & Plumbing in good repair- per code

leaking faucets at prep sinks

*47 Handler-Certificate Not on site

*21 RFSM - Not On Site

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

provide date marking for all foods in wic

*31 Handwashing lavatory - allow convenient

no hot water at 1 hand sink

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

observed open cup in the prep area

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

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

observed raw chicken store next to raw meat

*10 Clean Sight and Touch

provide cleaning for the ice machine

*18 Toxic items storage adjacent to food/utensils

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

provide date marking for the meats in the wic

*36 Cloths in-use for wiping between uses stored

*41 Food Labeling - Bulk Food w/ Card or Sign

provide label for the flour container

*45Floor, wall, ceiling - Exposed material

fix the broken tiles on the floor

*02 Cold Hold (41øF/45øF or below)

cheeses 55'f

*03 Food products not maintained at 135øF or above

chicken 85'f

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

observed raw chicken store next to raw meat

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

provide date marking for all food containers

*36 Cloths in-use for wiping between uses stored

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

keep all boxes in wic above floor 6 ins

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor in wif

*46 Enclosed toilet room w/self closing doors

*35 Hair Restraints effective

Beard net missing

*14 When to wash hands before donning new gloves

*03 Food products not maintained at 135øF or above

Grilled vegetables held at 88.3 degrees without aa heat source

*43 Light - 50 foot : Food and utensils area

*45 Attachments to walls and ceilings shall be easily cleanable

Bent attachedment with duct tape

*31 No soap at handsink

Dishwasher hand sink

*19 One Inch Air Gap

Ice machine in the wait area missing an air gap

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

raw meat (poultry) stored above fish

*45 Premises shall be maintained in good repair

holes on wall, tiles cracked on wall

*05 Rapidly reheat 165øF for hot holding

*46 Water, Plumbing, and Waste Plumbing Systems

small leak on hws

*31 Handwashing lavatory - used for other purpose

hws used to dump food

*10 Clean Sight and Touch

can opener blade with food particles

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

food items missing use by date

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

*06 Time as PHC:provide written procedures on site

If foods are to be stored out of temperature (Tomato was at 71.2°F), please provide written procedures and maintain written logs.

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

If ice scoops are to be stored in food ice, please store with handles up and above fod ice.

*21 RFSM - Not On Site

No staff present with Registered Food Service Manager certification. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. T

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

Raw hamburger meat stored on top of bottled beer.

*34 Outer door: solid,selfclosing,tightfitting

Back door has daylight visible underneath. To prevent access by pests, please make sure all gaps are closed for outer doors

*43 Clean vent syst:Intake/exhaust air ducts

Air intake for air conditioning system near back door of kitchen shows buildup of dust and lint.

*10 Clean Sight and Touch

Can opener blade and surrounding mechanisms show buildup of food soils.

*31 Handwashing lavatory - accessible

Hand wash sink not accessible in bar area. Hand wash sink blocked near ice machine.

*19 Hand sink water temperature below 110'F

Hand wash sink only reached a temperature of 86.0°F. Hand wash sinks should be supplied with hot water at 110°F minimum.

*06 Discard TCS if date marked exceeds temp & time

breads expired on 01//18

*15 Contact RTE Products w/ Bare Hands

*10 Clean Sight and Touch

can opener blade with food particles

*19 Water & Plumbing in good repair- per code

leaking on hw, 2 cs faucet

*21 RFSM - Not On Site

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

*41 Food Label - Bulk food w/ manufatuter labeling

*31 Handwashing lavatory - accessible

cups store on hw

*34 Outer openings:closing holes, gaps

back door

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

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*45Floor, wall, ceiling - Exposed material

gap between wall and floor

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

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

*31 Individual, disposable towels

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

OBSERVED DENTED CANS

*39 Equipment in good repair and proper adjustment.

DAMAGED ICE MACHINE

*41 Food Labeling - Bulk Food w/ Card or Sign

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

*29 Sanitizing solutions, testing devices

*31 Individual, disposable towels

*43 Light bulbs, light shields provided

*44 Trash can provided for papertowel waste

*03 Food products not maintained at 135øF or above

*36 Cloths in-use for wiping between uses stored

*45Physical Facilities Floors,Walls,Ceilings

REPAIR DAMAGED WALK IN COOLER FLOOR

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

EVIDENCE OF DRINKING AT PREP AREA