Jimmy's Big Burgers

*43 Light bulbs, light shields provided

Replace broken light under vent hood

*45 Premises shall be maintained in good repair

Repair and replace missing covering and broken tile where needed

*32 Approved Food Contact Equip.

Replace residential freezers with commercial.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide chlorine test strips to test sanitizer concentration

*39 Keep utensils handles upright or protected

Store clean utensils with handles up

*10 Clean Sight and Touch

CLEAN INSIDE THE REACH IN COOLER

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*19 Water & Plumbing in good repair- per code

FIX LEAK AT THE HAND SINK AND UTILITY SINK

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*28 Do not exceed manuf. use by date

EXPIRED DELI MEAT IN THE WALK IN COOLER

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN SANITIZER BUCKETS WHEN NOT IN USE

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

KEEP BOXES OF FOOD SIX INCHES OFF THE FLOOR

*42 Dirty nonfood contact surfaces

CLEAN GASKETS ON COOLER

*45 Premises shall be maintained in good repair

FIX BROKEN TILES UNDER THE HAND SINK

*46 Physical Facilities Premises

CLEAN TOILET IN MENS RESTROOM

*46 Physical Facilities Premises

SOILED TOILET SEATS ( INTERIOR ) ( MEN AND WOMENS RESTROOMS )

*10 Clean Sight and Touch

CLEAN FOOD CONTACT SURFACES ( MICROWAVES AND COOLERS )

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB ( VENT HOOD )

*45 Premises shall be maintained in good repair

BROKEN WALL / FLOOR BOARD TILE

*42 Floors/walls/ceiling/nonfood dirty

GREASE ON THE FLOOR BEHIND FRYERS

*10 Chlorine exposure time table

NO SANITIZING BUCKET IN USE AT THE TIME OF INSPECTION

*21 RFSM - Not On Site

EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*31 Handwashing lavatory - used for other purpose

COOKING DISH / UTENSIL RESTING INSIDE THE KITCHEN HAND SINK

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS BROKEN AND DAMAGED DEEP FREEZER LID

*35 Hair Restraints effective

KITCHEN COOK NOT WEARING A HAIR RESTRAINT AT THE TIME OF INSPECTION

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON THE FOOD PREPARATION TABLE

*42 Floors/walls/ceiling/nonfood dirty

GREASY KITCHEN FLOORS

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

DAMAGED CEILING TILES IN THE ESTABLISHMENT

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT UNDERNEATH AND INSIDE THE BOWLS ( IN THE RESTROOM )

*47 Other Violations

EMPLOYEES NOT WEARING FACIAL COVERINGS WHILE PREPARING FOOD IN THE KITCHEN ( AT THE TIME OF INSPECTION )

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*19 Water & Plumbing in good repair- per code

HAND SINK LEAK AT THE KITCHEN HAND SINK ( COLD WATER FAUCET )

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

SANITIZING BUCKET RESTING ON THE FLOOR

*43 Light bulbs, light shields provided

BURNED OUT LIGHT BULB ( VENT HOOD )

*47 Health permit posted

NO CITY OF DALLAS FOOD ESTABLISHMENT PERMIT POSTED

*21 RFSM - Not On Site

EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER CERTIFICATE

*10 Clean Sight and Touch

INTERIOR PANEL OF THE ICE MACHINE

*32 Approved Food Contact Equip.

Replace residential freezer with commercial unit.

*42 Dirty nonfood contact surfaces

Clean fan cover to WIC.

*43 Light - 50 foot : Food and utensils area

vent hood

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

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

*02 Cold Hold (41øF/45øF or below)

bacon 46 degrees f maintain cold hold items at 41 degrees f or below

*29 Outfitter-Thermometer.

provide thermometers for all ric/rif units

*32 Equipment and Utensils Durability and Strength

replace residential equipment with commercial ex RIF units and microwave

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

Seal back door properly to prevent entrance of insects and rodents

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

eating in cook and prep areas

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

label all food containers with common name

*39 Store equipment & utensils in a clean, dry place

ice scoop stored on top of the ice machine

*40 Handle & dispense of cleaned utensils, single-use

store plastic spoons handle up

*45 Premises shall be maintained in good repair

patch holes in walls where needed throughout

*47 OTHER VIOLATIONS

dispose of mop water and hang mop to dry when not in use

*12 A food employee or conditional employee shall report to PIC the information as specified under (

provide signed employee health polices for all employees maintain on file at location to present upon request

*31 Handwashing lavatory - accessible

maintain all handsinks accessible at all times

*47 Other Violations

mop water

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

provide sop spill kit for cleanup bodily fluids

*32 Approved Food Contact Equip.

replace all residential rif with commercial

*27 Cooling, heating, and holding capacities. Equipment

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

label all food containers with common name

*37 Food, utensils & equip under other sources

OBSERVED EMPLOYEE WASHING DISHES WHILE CUT FRIES IN 3 COMP SINK

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

HOT WATER MUST BE ON DEMAND

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

RAW EGGS STORED ABOVE RTE FOODS IN WIC ; RAW BEEF STORED ABOVE RTE FOODS

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

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

OBSERVED PERSONNEL EATING IN KITCHEN

*39 Soda nozzles and ice bin clean to remove soil

*31 Handwashing lavatory - accessible

BREAD CART STORED IN FRONT HANDSINK

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

LACK OF SANITIZING

*02 Cold Hold (41øF/45øF or below)

CHEESE 49*F, RAW BACON 45*F, LETTUCE 49*F

*30 Does Establishment have a current valid permit posted?

*14 When to wash hands between raw and RTE foods

*31 Hand Sanitizers

*44 Waste Storage location Nuisance

*27 Cooling method, criteria - rapid cooling equipment

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

*26 Advisory-"consuming raw or undercooked#" text

*02 Cold Hold (41øF/45øF or below)

RAW BEEF 47.6*F, LETTUCE 46.2*F IN WORK OUT COOLER

*14 When to wash hands before donning new gloves

EMPLOYEES

*10 Clean Sight and Touch

CLEAN ALL

*32 Damaged Equipment

REPLACE TORN DOOR GASKET ON WIC

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

BUCKETS OF PICKLES

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

RAW EGGS STORED ABOVE RTE FOODS IN WIC : RAW BACON STORED BEHIND RTE FOODS IN WORK OUT COOLER

*42 Floors/walls/ceiling/nonfood dirty

FLOORS

*22 Washing hands only at a designated hand sink

OBSERVED EMPLOYEE WASHING HANDS IN 3 COMP

*31 Handwashing lavatory - used for other purpose

SANITIZER BUCKET STORED IN HANDSINK