Jesuit Prep School

*03 Food products not maintained at 135øF or above

Chicken at 115 degrees F, 124 degrees F, maintain hot holding temps at 135 degrees F or higher

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

label squeeze bottles

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

Raw products cannot be above ready to eat food (bacon above cooked items)

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher machine reading 0 ppm, hand wash only until fixed

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

Label bulk containers

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*21 RFSM - Not On Site

Provide RFSM from the city of Dallas

*34 Pest control-routine inspections for

Fruit flies observed in storage area

*21 RFSM - Not On Site

Register food manager certificate with the city of dallas

*10 Clean Sight and Touch

Can opener blade

*18 Toxic items labeling-non original container

*03 Food products not maintained at 135øF or above

*36 Cloths in-use for wiping between uses stored

*28 Original cont. of RTE/PHF/Day1= day of opening

*22 Accredited food handler certificate - 60 days

*10 Q.A. PPM - follow manufacturer's direction

3 comp sink

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

Discard dented cans

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*20 Grease Trap Tickets

*31 Handwashing lavatory - accessible

Do not block hand sink

*39 Store all equipment & utensil covered or inverted

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

*44 Trash can provided for papertowel waste

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*02 Cold Hold (41øF/45øF or below)

milk measured at 60.5 degrees F

*21 RFSM - Not On Site

permit expired

*18 Toxic items labeling-non original container

*19 Hand sink water temperature below 110'F

*47 Handwashing signage

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

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

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly; bacteria/slime present

*36 Cloths in-use for wiping between uses stored

absorbent material;

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

box of potatoes and a container of pickles stored on the floor inside the walk in cooler

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly; pink slime observed

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

raw eggs stored above a box of potatoes inside the walk in cooler

*22 Handlers-Certificate Not On Site

all workers that deal directly with food preparation must obtain a valid food handler card

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath cutting boards; absorbent material

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Double door refrigerator with caesar dressing at 47.7 degrees

*47 RFSM Certificate - Not Display

*21 No unnecessary personnel allowed in food prep area

Teaches and maintenance person in the kitchen preparing their own beverages

*02 Cold Hold (41øF/45øF or below)

Milk at 47.3 degrees Refrigerator air temperature at 51.3 degrees

*27 Cooling, heating, and holding capacities. Equipment

Using a broken refrigerator to hold milk

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

Un-drained ice bins

*35 Hair Restraints effective

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Lack of sneeze guards over the self serve ice bins

*22 Handlers-Certificate Not On Site