Jonathon's Oak Cliff

*35 Outer Clothing, Clean Condition

PIC must be ensure employees use clean clothing during operational hours

*42 Floors/walls/ceiling/nonfood dirty

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

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

missing date marking on food containers inside cooler units must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside with soils, food debris and grease accumulations including gaskets around the doors must be clean to avoid cross 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

*39 Equipment in good repair and proper adjustment.

shelving inside WI cooler unit rust and oxidize must be replace or repair to proper condition

*43 Ventilation hood-prevent grease dripping

vent hood dirty with grease drippings and soils accumulations must be clean to avoid cross contamination

*34 Outer openings:closing holes, gaps

holes on walls inside kitchen area must be replace or repair to proper condition

*02 Outfitter-Food Temperatures (Cold).

bar cooler unit at 50 F must be maintain at food temperature of 40 F

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with grease spills and soils accumulations must be clean to avoid cross contamination walls including skirt areas dirty with soils and grease accumulations walls and

*39 Equipment in good repair and proper adjustment.

shelving in all areas including cooler units rust and oxidize must be clean to avoid cross contamination sanitizing equipment must be readjust to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with food debris, spills and drippings must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment on kitchen area with encrusted grease and soils deposits must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside WI cooler unit rust and oxidize must be replace or repair to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment and utensils dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations including drippings must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors inside WI cooler dirty with water drippings, soils and food debris must be clean to avoid contamination floors inside kitchen and prep area dirty with soils, grease accumulations and litter

*24 Food Labeling- with common name of the food

missing proper labels on food containers under shelving prep table must be label all food containers to proper identify food containers

*43 Light bulbs, light shields provided

some light bulbs not working at prep area must be repair to proper condition

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

missing date marking on food containers inside cooler units must be date mark food containers in all areas

*03 Food products not maintained at 135øF or above

soup warmer at front broken, soup 123 F raw egg hollandaise 99.0 F

*45 Drying Mops-air dry

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

*18 Medicines labeled and stored properly

wait staff meds. Left over clean dishes

*47 Conditions of Permit-in use of food equipment

*26 Consumer Advisory Disclosure---asterisking

advisory not connected to undercooked menu items

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

label all

*15 Contact RTE Products w/ Bare Hands

citation issued to RFSM

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

gravy adj raw shell eggs in WIC heavy cream adj raw beef and chicken raw shell eggs over french fries@low boy

*31 Handwashing lavatory - accessible

blocked by boxes

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

*31 No soap at handsink

*02 Untreated shell eggs need to be at 45§F or <

raw shell eggs 57.6 F on top

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

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

0 ppm quat

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

observed raw chicken store next to raw beef observed raw eggs store next to potato

*32 Damaged Equipment

replace the damaged gasket for the cooler and the cutting boards

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

provide cover for all food containers

*31 Handwashing lavatory - used for other purpose

observed employee's washing utensil in the hand sink

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

provide cleaning for the cooler

*18 Toxic items stored above food/utensils

sanitizer bucket next to food container

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

observed raw eggs and batter store together

*02 Cold Hold (41øF/45øF or below)

observed potato container at prep without temp ot time control

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

all foods in cooller

*36 Cloths in-use for wiping between uses stored

*42 Nonfood-contact surfaces material

no towel allow under the utensils and cutting board

*02 Cold Hold (41øF/45øF or below)

No temperature observed in main production reach in cooler was at or below minimums: Ground Seasoned Sausage 50.8°F Poultry 50.1°F Roasted Tomato 47.6°F

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

Raw shelled egg and raw shell egg white mixtures stored on top of reach in cooler over ready to eat foods (sliced tomatoes, pico de gallo, cheese, etc)

*29 Cold/hot hold unit thermometer easily viewable

Main production reach in cooler missing thermometer.

*47 RFSM Certificate - Not Display

RFSM Certificate on display does not show current Registered Food Service Manager on duty. Registered Food Service Manager certified through the City of Dallas must be present at all times food is

*42 Nonfood-contact surfaces material

Shelving in back dish pit area shows signs or rusting and pitting.

*18 Toxic items storage adjacent to food/utensils

Sanitizer bucket stored on top of work table near walk in cooler entrance. Please store on lower shelf if possible.

*45 Walls easily cleanable and light in color

Bare aluminum coated insulation and tape above walk in cooler.

*39 No equipment & utensil under contamination sources

Work surface of production area directly under air conditioning register with condensation buildup to where droplets are forming.

*10 Clean Sight and Touch

Ice machine shows signs of infection on ice deflector. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back into service. Commercial fr

*18 Restricted use pesticides

Insect control devices used in bar area (near food ice) and in back kitchen area not approved for food establishment. Manufacturer's directions explicitly prohibit used from food establishments. I

*47 Health permit posted

Food Products Establishment Permit not posted. Please contact our office to acquire a valid Permit: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083

*31 Handwashing lavatory - accessible

Hand wash sink in back area of kitchen blocked by deli slicer components.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler internal temperature 47.3 to 45.4°F. Upper reach in compartment held foods at improper temperature: Green Chilis 56.4°F, Pico de Gallo 48.6°F

*42 Nonfood-contact surfaces material

Significant buildup of ice around drain lines in walk in freezer from condenser. Frost buildup throughout freezer.

*37 Food, utensils & equip under other sources

Utensils, pots, pans, other utensils, single service items stored in shed at back door with gaps on walls. Several items stored under mechanical lawn and garden equipment.

*39 Equipment in good repair and proper adjustment.

Knobs missing from grill in production area of kitchen.

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

Cockroach observed on warewashing machine. Corrected on site. Gnats observed. Recommend maintaining logs of observations of pests with location and pest observed.

*29 Temperature Measuring- accurate +/- 2'F

Thermometer of reach in cooler showed to be 36°F when actual temperature was closer to 45°F

*43 Clean vent syst:Intake/exhaust air ducts

Return air vents for air conditioning system shows buildup of dust and lint.

*42 Dirty nonfood contact surfaces

Dirty seals to reach in coolers in production area of kitchen. Grout in between floor tiles dirty.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Dirty can opener blade. Suggest equipment be disassembled, cleaned, sanitized, air dried, and reassembled before being brought back into service. Ice machine shows minor biofilm on deflector in in

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

Sanitizing solution tested at 100ppm in Bar area. Please establish a process by which sanitizer is audited for effective concentration.

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

Raw Egg product stored above ready to eat items in reach in cooler.

*02 Cold Hold (41øF/45øF or below)

EGG WASH: 46.4 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

*14 When to wash hands before donning new gloves

ENSURE ALL KITCHEN STAFF WASHES HANDS BEFORE DONNING NEW GLOVES

*19 Water & Plumbing in good repair- per code

HOT WATER NOT AVAILABLE AT THE HAND SINK (AT THE KITCHEN PREP SINK

*22 Handlers-Certificate Not On Site

ENSURE ALL FOOD PREPARATION WORKERS HAVE A FOOD HANDLER'S CARD

*32 Damaged Equipment

SEVERE LEAK IN THE WALK IN COOLER

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*35 Hair Restraints effective

FOOD PREPARATION WORKER MIXING INGREDIENTS WITHOUT A HAIR NET

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL FLOOR DRAINS IN THE ESTABLISHMENT

*42 Dirty nonfood contact surfaces

CLEAN ALL REACH IN COOLER GASKETS

*45 Premises shall be maintained in good repair

CLEAN WALL FRP NEAR THE DISHWASHER

*34 Outer openings:closing holes, gaps

DOOR STRIP NEEDED FOR THE BACK DOOR TO THE ESTABLISHMENT

*46 Physical Facilities Premises

FECAL REMNANTS INSIDE THE TOILET BOWL (MEN'S RESTROOM)

*47 Handwashing signage

HAND WASH SIGNS AT ALL HAND SINKS

*24 Food Labeling- with common name of the food

LABEL ALL BULK FOOD INGREDIENT CONTAINERS