Jake's Hamburgers

*18 Toxic items labeling-non original container

unlabeled chemical bottles in kitchen area hand sink and at bar

*21 RFSM - Not On Site

No RFSM currently on duty

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

Employee drink on kitchen counter near flour

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on kitchen counter

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

Food stored on floor in WIF

*43 Light bulbs, light shields provided

Missing light shield in kitchen

*47 Handwashing signage

Missing hand wash sign at bar

*39 Keep utensils handles upright or protected

Utensils with handle in raw chicken

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

Cheese slices on raw bacon in walk in cooler

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

*19 Water & Plumbing in good repair- per code

Leaking hand wash sink

*29 Food thermometers provided and accessible

incorrect food thermometer ( infrared and oven )

*34 Pest Control

Fruit flies in kitchen / german roach in kitchen

*36 Cloths in-use for wiping between uses stored

Wiping cloths left out of sanitizer buckets

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

Pickles on floor in walk in cooler / Fries on floor

*43 Clean vent syst:Intake/exhaust air ducts

soiled air intake vents

*45 Premises shall be maintained in good repair

Moisture damage and gaps in bar counter

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket at zero

*10 Clean Sight and Touch

clean ice machine- algae meat slicer- detail clean

*18 Toxic items storage adjacent to food/utensils

Chemicals can not go above or next to food / utensils or prep surfaces

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES IN KITCHEN.

*43 Light bulbs, light shields provided

ABOVE STORAGE SHELVES.

*10 Clean Sight and Touch

ICE MACHINE INTERIOR.

*21 RFSM - Not On Site

Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request ".

*45 Lockers to be used to store personal items

STORE PERSONAL JACKET AND BACKPACK AWAY FROM FOOD OR SINGLE SERVE ARTICLES.

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN DUSTY CEILING, MOP SINK AREA

*18 Toxic items storage adjacent to food/utensils

chemicals above or next to food/utensils- hand sanitizer, chemical tabs , spray bottles. sani bucket on glass freezer

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. All temperature items are marked with * pico 46* tomatoes 46.7* top and 39.1 bottom do not over fill food containers need ice in cut fru

*10 Clean Sight and Touch

clean meat slicer and

*45 Premises shall be maintained in good repair

sharp edges on the frame of the WIC

*02 Cold Hold (41øF/45øF or below)

Chicken at 41F.

*10 Clean Sight and Touch

Clean inside of ice bin.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Clean interior of reach in freezers, reach in coolers, shelves.

*34 Pest Control

Observed flies.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Keep containers off the ground.

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

Keep food products off the ground 6 inches.

*42 Dirty nonfood contact surfaces

Clean fan covers.

*43 Light bulbs, light shields provided

Obtain light shields.

*45Physical Facilities Floors,Walls,Ceilings

Seal the holes in the wall.

*47 Handwashing signage

Provide a handwash sign.

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

*10 Clean Sight and Touch

*31 Handwashing lavatory - accessible

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

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

*42 Floors/walls/ceiling/nonfood dirty

*47 Other Violations

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

label all food containers with common name

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

provide sop for cleaning of bodily fluids and provide spill kit

*21 RFSM - Not On Site

the Registered food service manager must be on site during the operation of the business.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

presence of fruit flies in the bar area.

*31 Individual, disposable towels

Provide paper towels in the kitchen and bar area.

*36 Cloths in-use for wiping between uses stored

moist wiping clothes must go in the liquid sanitizer when not in use.

*43 Light bulbs, light shields provided

Shield the lights over the food area. ( the egg crate is not protection.) shield the lights individually with plastic covers or buy plastic coated bulbs or the 4 x2 covers like ceiling tiles.

*29 Cold/hot hold unit thermometer easily viewable

provide a thermometer for the reach in cooler prep table on the lind.

*34 Pest Control

*18 Toxic items storage adjacent to food/utensils

*18 Chemical sanitizer generated onsite, chemical criteria

HAVE SANITIZER BUCKET BY PREP AREA

*47 RFSM Certificate - Not Display

REGISTER WITH CITY OF DALLAS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS NEED TO BE IN SANITIZER BUCKET WHEN NOT IN USE

*03 Food products not maintained at 135øF or above

CHILI AT 65'F