Kim's Orient Express

*31 Individual, disposable towels

hand sink needs paper towels

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

raw hot dogs in RIC on top rack, shall be on bottom

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

date mark cheese in RIC for 7 days

*18 Use toxic according to manufacturer direction

need a sanitize solution bucket with 50-100ppm Cl

*42 Nonfood-contact surfaces material

Observed flour on wall / light fixture / clock

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in the bucket between uses

*43 Light bulbs, light shields provided

light bulb in vent hood is out, shall be replaced

*45 Drying Mops-air dry

SEAL HAND SINK TO WALL PROPERLY

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

Must include discard by time on racks of sausage rolls.

*42 Floors/walls/ceiling/nonfood dirty

Detail clean the floors throughout the kitchen area.

*18 Toxic items labeling-non original container

Label chemical spray bottle with common name.

*45 Premises shall be maintained in good repair

Repair leak at 3 comp sink. Seal bare wood door(mop sink).

*22 Washing hands only at a designated hand sink

Observed employee washing hands at non handwashing sink.

*10 Clean Sight and Touch

Detail clean inside of RIC(sight and touch).

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

Label bulk ingredient bins(flour, sugar, etc).

*32 Equipment & Utensils withstand repeated warewashin

Do not reuse single use containers.

*36 Cloths in-use for wiping between uses stored

Store wet wiping towels in a sanitizing solution.

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

All RTE foods must be datemarked(breakfast sandwiches).

*45 Ceiling easily cleanable and light in color

REMOVE CHIPPING PAINT

*39 Store all equipment & utensil covered or inverted

INVERT SINGLE SERVICE ARTICLES AT FRONT COUNTER

*10 Clean Sight and Touch

CLEAN ALL

*18 Licensed pest control applicator only

OBSERVED PESTICIDES IN ESTABLISHMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*03 Food products not maintained at 135øF or above

KOLACHES 83.2*F, 72*F , 89*F STORED AT ROOM TEMPERATURE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*06 Discard TCS if date marked exceeds temp & time

LACK OF TIME PROVIDED AND FAILURE TO DISCARD AFTER Allotted TIME

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*03 Food products not maintained at 135øF or above

KOLACHES 84*F , 77*F

*06 Discard if TCS is in container w/ no date or day

NO TIME PROVIDED FOR KOLACHES

*35 Hair Restraints effective

PROVIDE FOR ALL

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

REMOVE ALL EXPIRED FOOD ITEMS

*45 Drying Mops-air dry

MOP STORED IN BUCKET

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES ANS GAPS

*43 Ventilation hood-prevent grease dripping

CLEAN VENT HOOD

*10 Clean Sight and Touch

CLEAN ALL

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

PROVIDE FOR ALL

*22 Washing hands only at a designated hand sink

OBSERVED HAND WASHING IN 3 COMP SINK

*18 Toxic items labeling-non original container

LABEL ALL NON ORIGINAL CONTANIER

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

PERSONAL DRINKS STORED ON PREP TABLE AND UNDER PREP TABLE

*47 Handwashing signage

PROVIDE FOR ALL

*06 Time as PHC:provide written procedures on site

PROVIDE ACCURATE DOCUMENTS FOR TIME (LOGS)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*35 Hair Restraints effective

PROVIDE FOR ALL

*06 Discard TCS if date marked exceeds temp & time

LACK OF DATEMARKING; PROVIDE DATE AND TIME FOR ALL

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

PROVIDE FOR ALL

*03 Food products not maintained at 135øF or above

KOLACHES 73*F,71*F, 75*F, BISCUIT 72*F IN DISPLAY CASE

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING DONUT WITH BARE HANDS

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

FOOD ITEMS STORED ON FLOOR

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Premises shall be maintained in good repair

front dining area peeling ceiling tiles must be replace or repair to proper condition a/c vents rust and oxidize must be replace or repair to proper condition

*03 Outfitter-Food Temperatures (Hot).

RI cooler unit 50 F must be maintain safe food temperature of 40 F or below

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

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

missing date marking on food containers inside cooler front unit must be have date marking on all food containers

*29 Sanitizing solutions, testing devices

missing sanitizing solutions front areas sanitizer bucket 100 ppm Chlorine concentration

*10 Equipment and Utensils Cleaning-contamination

all cooler units dirty inside and outside with mold, food debris and grease accumulations

*22 Handlers-Certificate Not On Site

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

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have current FSM registered with the city

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetical containers lids dirty with food debris and soils accumulations inside cooler units clean hermetical containers inside cooler units on all areas

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

*12 A food employee shall comply with an exclusion or RESTRICTION

*14 When to wash hands before donning new gloves

*20 FOOD,HANDWASH,LAVATORIES

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

*31 No soap at handsink

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

*42 Dirty nonfood contact surfaces

*45 Clean facilities as often as necessary.

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Equipment and Utensils Cleaning-contamination

food cover containers with food debris, flour and contamination must be clean cover lids to avoid food contamination

*42 cleaning hermetically sealed containers of food or visible soil before opening

back are containers lids dirty clean hermetical seal containers to avoid food contamination

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

missing date marking

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

open bags sugar back area must be provide close containers to avoid food contamination

*32 Equipment clearance of cleaning space

excessive not working equipment must be remove to maintain premises in good condition

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food packages and boxes also food containers at floor level must be have containers out the floor at least 6 inches out floor level

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

food surfaces with food debris and contamination must be clean and sanitize during operational hours

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

all food containers at floor level must be 6 inches out of floors

*45 Premises:Cleaning, frequency and restrictions

premises dirty must be clean premises during operational hours

*45 Floor contruction requirements

floors at stock back area missing seal cement floor must be sealed and had smooth surfaces

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

missing date marking

*24 Food Labeling- with common name of the food

must label all food containers

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

*22 Handlers-Certificate Not On Site

missing Handler cards

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*46 Service Sinks,availability

hand sink not working at restrooms should be working properly at all times

*10 Sanitization after Cleaning

missing sanitizing solutions sanitizer bucket 100 ppm 3c sink sanitizing solution 50 ppm

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

food not covered must be use of food containers with covers

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

KOLACHES NOT PROPERLY DATE MARKED DATE MARK EACH TRAY. DISCARD AFTER FOUR HOURS AT ROOM TEMPERATURE OR KEEP KOLACHES IN A WARMER OR REFRIGERATOR

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT THE TIME OF INSPECTION.

*22 Handlers-Certificate Not On Site

ENSURE ALL FOOD PREPARATION STAFF HAS A FOOD HANDLER CERTIFICATE

*31 Handwashing lavatory - used for other purpose

A LARGE CONTAINER OF HAND SANITIZER AND TOWELS RESTING INSIDE OF THE BACK HAND SINK

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED IN THE ESTABLISHMENT

*35 Hair Restraints effective

NO HAIR RESTRAINTS BEING WORN BY STAFF (FINAL WARNING)

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS IN THE REACH IN COOLER

*46 Physical Facilities Premises

CLEAN UNDERNEATH THE TOILET SEAT IN THE RESTROOM

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE BACK HAND SINK

*42 Dirty nonfood contact surfaces

CLEAN FILTERS OF THE FRONT VENT HOOD CLEAN THE FAN COVERS OF THE FRONT REACH IN REFRIGERATORS

*28 Do not exceed manuf. use by date

EXPIRED STARBUCKS ICED COFFEE BOTTLES FOR SALE (VOLUNTARILY REMOVED)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE THE DUST ACCUMULATION FROM THE INTAKE VENT

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

UNLABELED AND UNPACKAGED KOLACHES NOT TIME MARKED

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL OF THE EMPLOYEE RESTROOM TO REMOVE SOIL

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

EGGS STORED ABOVE RAW SAUSAGE LINKS