Jack's Modern Southern Kitchen

*36 Cloths in-use for wiping between uses stored

anitation (wet) cloths wipes must be solution when not in use.

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

Employee drinks next to or above food and/or utensils

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

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

Food must be stored 6” off floor

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

*45 Lockers to be used to store personal items

personal items cant be above or next to food or utensils or above prep surfaces

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

label bulk goods

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

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

bottom of food containers can not sit directly on food. You do not know where the bottom has been

*10 Clean Sight and Touch

can opener blade dirty

*28 Date marking commercially prepared RTE/ TCS food

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

*31 Handwashing lavatory - used for other purpose

HWS used to store cups

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

moist towels stored on prep table

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

*39 Store equipment & utensils - avoid contamination

*10 Clean Sight and Touch

clean can opener (Blade)

*14 When to wash hands before donning new gloves

Employees must wash hands before donning new gloves

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

Bare Hand Contact on RTE Foods- FINAL WARNING- CITATIONS

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

*** COS no points*** UTENSILS CAN NOT BE STORED IN STILL WATER

*35 Hair Restraints effective

*** COS no points*** hair nets or hats, no cell phones on prep tables

*45 Lockers to be used to store personal items

Employees jackets need to be stored away from food and utensils

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

*** COS no points*** Label bulk containers

*31 Handwashing lavatory - accessible

hand sink unaccessible (front)

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

no wiping hands on clothes or aprons

*21 RFSM - Not On Site

***NO RFSM (Blue Certificate) must register with the city of dallas

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

no hot water at the middle hand sink