Juicy Seafood and Bar

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

eggs observed on the top shelves above tcs food in ric

*10 Q.A. PPM - hardness of water

no sanitizer on dishwashing machine 0ppm, microwave dirty

*19 Water & Plumbing in good repair- per code

faucet leaking water, must be fixed

*28 Date marking combined ingredients for RTE/ TCS food

properly date mark rte and tcs food

*29 Food thermometers provided and accessible

missing thermometer on ric and rif

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

observed employee drinking while cooking

*36 Cloths in-use for wiping between uses stored

observed wet wiping cloths with no sanitizer and water on sanitizing buckets

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

food inside wic must be 6 inch off the floor

*39 Keep utensils handles upright or protected

utensils put facing upward

*42 Dirty nonfood contact surfaces

observed card board on the floor

*45Physical Facilities Floors,Walls,Ceilings

observed water leaking from the roof/ ceilings

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

Store personal food and drinks in designated area.

*15 Bare hands contact with ready-to-eat foods

Observed employee handling cooked sausage with bare hands.

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

Food stored in open galvanized metal can.

*14 Wash hands after all other activities

*32 Equipment and Utensils Multiuse Materials durable

Do not use cardboard to line shelves. Remove rust from WIC shelves.

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

*02 Cold Hold (41øF/45øF or below)

jumbo shrimp 55 F

*10 A chemical sanitizer used: contact times criteria

0 ppm chlorine at mechanical dishwasher.

*45 Drying Mops-air dry

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

bar

*36 Cloths in-use for wiping between uses stored

*15 Contact RTE Products w/ Bare Hands

*14 When to wash hands before donning new gloves

*32 Nonfood surfaces-design to be cleaned easily

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

*34 Controlling pests. Eliminating harborage conditions

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

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

*47 Other Violations

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

Food stored on galvanized metal

*40 Reuse of single service articles

*19 Water & Plumbing in good repair- per code

Leak observed at prep sink

*21 RFSM - Not On Site

Renew registration and register all food manager certificates with the city of dallas

*31 No soap at handsink

Provide soap for hand sink by back door

*32 Equipment and Utensils Multiuse Materials durable

Remove card board shelf liners throughout. Observed on dunnager racks in dry storage and on shelves under and above

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

Provide protocol for clean up for bodily fluid and bio hazard spill kit

*45Physical Facilities Floors,Walls,Ceilings

Seal hand sinks to wall properly

*38 Thawing. under running water criteria

Observed frozen shrimp thawing in stagnant water. Place food under continuous running water

*45 Drying Mops-air dry

Hang mop or store mop inverted when not in use

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*20 Grease Trap Tickets

LAST LIQUID WASTE MANIFEST ON SITE WAS FROM 04/ 2021

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

EMPLOYEES EATING IN THE KITCHEN DISHWASHER CHEWING GUM

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

DISH BOWL RESTING DIRECTLY ON TOP OF RAW FISH

*42 Dirty nonfood contact surfaces

VERY DIRTY / SOILED VENT HOOD FILTERS

*43 Light bulbs, light shields provided

INADEQUATE LIGHTING IN THE WALK IN COOLER

*46 Physical Facilities Premises

FECAL MATTER ( WOMEN'S RESTROOM) TOILET SEAT

*10 Clean Sight and Touch

ICE MACHINE IS DIRTY

*15 Contact RTE Products w/ Bare Hands

EMPLOYEES HANDLING FOOD WITH BARE HANDS

*18 Toxic items labeling-non original container

UNMARKED / UNLABELED CHEMICAL SPRAY BOTTLES

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*29 Sanitizing solutions, testing devices

NO SANITIZING TEST STRIPS

*35 Hair Restraints effective

NO HAIR RESTRAINTS BEING WORN BY THE FOOD PREPARATION STAFF

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

PERSONAL EMPLOYEE FOOD STORED NEXT TO FOODS INTENDED FOR CUSTOMER CONSUMPTION

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

BULK FOOD CONTAINERS MISSING LABELS

*42 Floors/walls/ceiling/nonfood dirty

SOILED FLOORS AND DRAINS

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENTS

*44 Maintaining refuse areas and enclosures

TRASH DEBRIS OUTSIDE OF THE GARBAGE CONTAINER

*45 Unnecessary articles prohibited

UNNECESSARY ITEMS IN KITCHEN ( EMPTY BOTTLES, CRATES, ETC )

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

RAW POULTRY STORED ABOVE COOKED FOOD AND VEGETABLES

*18 Toxic items labeling-non original container

UNLOCKED CHEMICAL SPRAY BOTTLES THROUGHOUT ESTABLISHMENT

*24 Food Labeling- with common name of the food

UNLABELED BULK FOOD INGREDIENT CONTAINER ( RICE / FLOUR )

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

OPEN PERSONAL DRINK ( KITCHEN ) PERSONAL DRINK RESTING ON FOOD PREPARATION TABLE

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

SODA SYRUP BOXES RESTING ON THE FLOOR

*31 Handwashing lavatory - used for other purpose

HAND TOWEL RESTING IN HAND SINK

*47 Handler-Certificate Not on site

FOOD HANDLER CARDS FOR STAFF

*34 Outer openings:closing holes, gaps

BACK DOOR AJAR TO ESTABLISHMENT

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*24 Food Labeling- with common name of the food

LABEL THREE ( UNLABELED BULK FOOD INGREDIENT CONTAINERS )

*31 Handwashing lavatory - used for other purpose

TOWELS RESTING IN THE KITCHEN HAND SINK

*35 Hair Restraints effective

KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

IMPROPER THAW OF FROZEN FISH

*28 Date marking commercially prepared RTE/ TCS food