Jonathon's Diner

*02 Cold Hold (41øF/45øF or below)

Multiple food items on prep line well above 45 F/41 F observed

*10 Clean Sight and Touch

Clean soda gun at bar

*32 Equipment and Utensils Multiuse Materials durable

Remove aluminum foil on table in/on prep line

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Food/sauces in walk-in cooler left uncovered

*39 Cutting surfaces.

Get rid of worn cutting boards

*42 Dirty nonfood contact surfaces

Clean wire rack in both walk-in cooler & kitchen

*43 Ventilation hood-prevent grease dripping

Clean vent hood of grease accumulation

*45Physical Facilities Floors,Walls,Ceilings

Replace base boards by dish machine

*20 Grease Trap Tickets

No current liquid waste manifest

*47 Handler-Certificate Not on site

Not all current food handler certificates available

*34 Controlling pests. Eliminating harborage conditions

Eliminate harboring conditions>throw away bulk ingredients that are no longer used

*10 Clean Sight and Touch

Mold like residue in ice machine

*29 Food thermometers provided and accessible

Place thermometers in reach-in coolers that do not have digital gauge

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all food/food ingredients>observed bin of flour exposed

*42 Dirty nonfood contact surfaces

Clean interiors of all coolers along prep line

*45 Premises shall be maintained in good repair

Fix dish machine>sanitizer not being pumped into machine/cycle>unit (until) it is fixed use 3-compartment

*02 Cold Hold (41øF/45øF or below)

Multiple food found out of temperature

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

Label/Re-label bulk ingredient bins

*42 Dirty nonfood contact surfaces

Clean all encrusted grease from vent hood (back of house) and cooking equipment

*45 Lockers to be used to store personal items

Keep personal items in designated area

*39 Cutting surfaces.

Resurface or replace cutting boards that have to much pitting/damage

*31 Handwashing lavatory - used for other purpose

Jacket stored in hand sink

*45 Lockers to be used to store personal items

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Encrusted grease found on grill

*47 Other Violations

Remove unnecessary items from mop sink

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

*10 Equipment and Utensils Sanitization

*18 Toxic items storage adjacent to food/utensils

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

*10 Equipment and Utensils Cleaning-contamination

WI cooler unit dirty shelving must be clean and sanitize to proper condition

*24 Food Labeling- with common name of the food

missing labeling on food containers in all areas must be have labeling all food containers in all areas

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

PIC chemical concentration zero on dish washing machine must be have proper concentration of 50 ppm chlorine concentration

*35 Outer Clothing, Clean Condition

employee not using street clothing not separation must be have apron to avoid cross contamination

*39 Store equipment & utensils - avoid contamination

unused equipment with dust and soils accumulations must be remove or clean and keep in a dry and clean areas

*35 Hair Restraints effective

employee with out hair net in kitchen area must be have hair nets to avoid employee contamination

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

missing date marking on food containers inside cooler units must be have date marks on all food containers inside cooler units

*42 Floors/walls/ceiling/nonfood dirty

floors under cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing

dish washing machine sanitizer solution not dispensing at flow must be replace or repair to avoid hazard public health

*38 Time/temperature controlled for safety food, slacking

RI cooler unit back area slacking temperatures high 46 F RI cooler unit must be replace or repair to maintain proper condition

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

employees must be sure chemical concentration is verified 50 ppm chlorine concentration 200-400 ppm chlorine concentration ware washing machine sanitizing solution dispenser not working must b

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

missing date marking on food containers inside cooler unit must be have date marks on food containers in all areas

*43 Clean vent syst:Intake/exhaust air ducts

a/c cover vents inside WI cooler dirty with grease and soils accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

misisng RFSM certification on site must be have FSM registered with the city

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*29 Sanitizing solutions, testing devices

missing sanitizing solutions in all areas including dish washing machine must be have sanitizer buckets at 100 ppm chlorine concentration or 200-400 ppm Quat concentration missing test strips on

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

fly activity observed must be contact pest management to eliminate pest

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cooler unit missing lid must be have lids or covers to avoid cross contamination

*02 Outfitter-Food Temperatures (Cold).

kitchen cooler units not maintain proper food temperature 65 F must be maintain proper food temperature of 40 F or below to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with litter, soils and food debris must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with soils, food debris and soils accumulations must be clean to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

spring mix lettuce : 74'f

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

observed raw chicken store next to sausage, gravy and above potatoes, fruit

*10 Clean Sight and Touch

provide cleaning for all coolers

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

provide date marking for all foods in coolers

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

observed employees are eating inside prep area

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide cover for all food containers

*31 Handwashing lavatory - accessible

observed personal back pack blocked the hand sink

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

fried chicken

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

observed raw eggs above cheese

*10 Clean Sight and Touch

provide cleaning for the cooer

*39 Keep utensils handles upright or protected

icescoop

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

provide date marking for al foods in cooler

*21 RFSM - Not On Site

*43 Clean vent syst:Intake/exhaust air ducts

Exhaust air vents in back kitchen preparation area show buildup of dust and lint.

*30 Does Establishment have a current valid permit posted?

Food Products Establishment Permit issued by the City of Dallas not posted. Signage for location does not match name for establishment. Permit is listed as "Kessler Park Eating House" but signage

*31 Individual, disposable towels

No towels at hand wash sink in back of kitchen preparation area.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored on counter. When not in employee's hands mop cloths should be stored in sanitizing solution.

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

Staff observed manipulating food off of griddle with moist mop cloth.

*02 Cold Hold (41øF/45øF or below)

Reach in coolers not maintaining temperature. Sliced Mushrooms 53.2°F Pico de Gallo 47.8°F Sliced Tomato 52.6°F Management is aware of issue and says they are waiting on parts.

*10 Clean Sight and Touch

Commercial french fry cutter has food debris on die.

*39 Store equipment & utensils - avoid contamination

Disposable food storage containers stored in shed attached to building. Pots and pans also stored in this area. Please remove all food related utensils and equipment from shed area.

*32 Equipment & Utensils smooth easily cleanable

Spatula shows damage from burning / scorching. Surface cannot be properly cleaned. Please check equipment for durability and cleanability.

*19 Plumbing System Construction

Production line hand wash sink drain disconnected. Water draining from bottom of hand wash sink basin.

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

Employee observed drinking coffee on production line. Employee also placed mug on cutting board in between uses.

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

No date marking system observed on stored, cooled foods in reach in coolers.

*47 Health permit posted

No health permit posted at time of inspection. Please contact our office to obtain a valid Food Products Establishment Permit. Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214

*02 Cold Hold (41øF/45øF or below)

Cooked onions at 54.7°F Cooked Green Chilies 55.9°F Please keep open top reach in cooler closed when not in use. Please audit temperatures periodically to ensure product remains at proper tempe

*10 Clean Sight and Touch

Dirty deli meat slicer. Dirty meat grinder.

*43 Clean vent syst:Intake/exhaust air ducts

Vent hood shows significant buildup of lint, dust, and grease on surfaces above production areas.

*14 When to wash hands before donning new gloves

ENSURE FOOD PREPARATION EMPLOYEES WASH HANDS PRIOR TO PLACING ON NEW GLOVES

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKET AND WALK IN COOLER GASKET

*35 Hair Restraints effective

ONE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT

*34 Outer openings:closing holes, gaps

BACK DOOR WIDE OPEN TO THE ESTABLISHMENT UPON ARRIVAL AND THE START OF THE INSPECTION

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

CONTAINER OF POTATOES RESTING DIRECTLY ON THE FLOOR (IN THE KITCHEN)

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS OF THE WALK IN COOLER (DUST AND MOLD PRESENT)

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE INTAKE VENT IN THE MEN'S RESTROOM

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

CHANGE THE DAMAGED CEILING TILES DUE TO MOISTURE IN THE WOMEN'S RESTROOM

*47 Health permit posted

NO CITY OF DALLAS HEALTH PERMIT POSTED

*22 Handlers-Certificate Not On Site

PROVIDE ALL FOOD PREPARATION STAFF WITH FOOD HANDLER'S CERTIFICATES

*42 Dirty nonfood contact surfaces

CLEAN VENT HOOD FILTERS THAT ARE SHOWING SIGNS OF DUST AND BUILD UP

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USES

*43 Light bulbs, light shields provided

REPLACE LIGHT THAT HAS BURNED OUT UNDER THE BACK VENT HOOD

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

LARGE CONTAINER OF A FOOD INGREDIENT IN THE BAR AREA WITHOUT AN IDENTIFYING LABEL

*18 Toxic items labeling-non original container

LABEL CHEMICAL SPRAY BOTTLES WITH AN IDENTIFYING LABEL