Lakewood Landing

*21 RFSM - Not On Site

RENEW EXPIRED FOOD MANAGER CERTIFICATE

*29 Sanitizing solutions, testing devices

PROVIDE QUAT TEST STRIPS TO TEST CONCENTRATION AT 3 COMP SINK

*34 Outer openings:closing holes, gaps

SEAL BACK DOOR PROPERLY , GAPS OBSERVED ON BOTTOM & SIDES OF DOOR

*45 Drying Mops-air dry

HANG MOP WHEN NOT IN USE

*10 Clean Sight and Touch

Clean inside ice machine and under/on grill

*19 Water & Plumbing in good repair- per code

Fix water handel on hand sink

*21 RFSM - Not On Site

Re new RFSM with City of Dallas

*45 Premises shall be maintained in good repair

Replace/fix light in WIF

*02 Cold Hold (41øF/45øF or below)

Chicken found at 45'f, keep at 41'f or lower

*19 Water & Plumbing in good repair- per code

Fix hand sink and cold water at bar

*20 Grease Trap Tickets

Keep grease trap tickets on hand

*34 Outer door: solid,selfclosing,tightfitting

Fix space at bottom of back door

*42 Dirty nonfood contact surfaces

Clean next to grill

*45 Premises shall be maintained in good repair

Replace light

*43 Clean vent syst:Intake/exhaust air ducts

vent hood filters dirty with soils and grease acummulation vent hood filters must be clean

*39 Cooking equipment free of encrusted grease

*42 Floors/walls/ceiling/nonfood dirty

walls and ceiling with spills and drippings must be clean to avoid cross contamination

*29 Food thermometers provided and accessible

*45 Premises shall be maintained in good repair

lights on kitchen area not working properly must be replace or repair to proper condition doors frames with gaps must be repair or replace to avoid pest harboring floors in kitchen area with ro

*42 Floors/walls/ceiling/nonfood dirty

floor under equipment dirty with grease accumulations and soils deposits must be clean to avoid contamination

*47 Handler-Certificate Not on site

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

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

missing bodily fluids writing procedures /spill kit

*39 Cooking equipment free of encrusted grease

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

*34 Outer openings:closing holes, gaps

exit doors in all areas with gaps between frames and door must be closed all gaps in all doors to avoid pest harboring holes on men restroom around water tubing must be closed all holes in all a

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

missing employee health policies and procedures

*43 Ventilation hood-prevent grease dripping

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

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty inside with stagnant water, soils and food debris must be clean to avoid cross contamination

*20 Grease Trap Tickets

missing current grease trap ticket on site must be have current grease trap ticket

*37 Beverage tubing and cold-plate beverage cooling

AT

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR

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

RAW SHELLED EGGS OVER JALEPENOS IN RIC

*10 Clean Sight and Touch

ICE GUARD AT ICE MACHINE

*39 Equipment in good repair and proper adjustment.

AMBIENT TEMP IN OPEN TOP COOLER 45 DEGREE F + 55 DEGREE F

*21 RFSM - Not On Site

*19 Hand sink water temperature below 110'F

69 DEGREE F AT HAND SINK ( FOLLOW UP REQUIRED)

*31 Individual, disposable towels

*37 Beverage tubing and cold-plate beverage cooling

*47 Handwashing signage

AT HAND SINK

*18 Toxic items stored above food/utensils

TOXIC ITEMS STORED ABOVE FOOD ITEMS ON SHELF

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

PAR COOKED CHICKEN OVER CUT VEGETABLES

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 60 DEGREE F, CHICKEN 55 DEGREE F (VOLUNTARY DEST

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

Employee drink on a prep table

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

soiled

*42 Dirty nonfood contact surfaces

clean spice table clean the dust on the ceilings and walls splash

*45 Premises shall be maintained in good repair

exposed ceiling around vent a hood

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

seal the back door to prevent entrance of pests

*10 Clean Sight and Touch

clean the bottom of the coolers algae in ice machine

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

CAN NOT HAVE DUCT TAPE ON SPICE SHAKER THERE IS NO WAY TO SANITIZE

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

raw meat next to sour cream and milk

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

bare hand contact with RTE food

*47 Handwashing signage

designate hand washing sink with " hand washing only" sign

*10 Clean Sight and Touch

algae and mildew in the ice machine

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

bare hand contact

*45 Premises shall be maintained in good repair

*43 Clean vent syst:Intake/exhaust air ducts

clean A/C vents and on ceiling

*18 Toxic items storage adjacent to food/utensils

chemical sanitation bucket next to food

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

employee drinks can not be on prep table on or above or next to food or utensils

*34 Insect control:prevent dead insects from food

move electric fly s watter away from food

*31 Handwashing lavatory - used for other purpose

can not wash hands in the 3 compartment sink

*32 Smooth Contact Surfaces

*34 Controlling pests. Eliminating harborage conditions

fruit flies

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not store dished on cloth

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

raw beef over cooked pork, raw chicken over hot dogs

*42 Dirty nonfood contact surfaces

clean hand sinks, walls, at bar behind trash cans, build up on floor

*19 Water & Plumbing in good repair- per code

fix leak @ back handsink

*45 Lockers to be used to store personal items

shirt next to wine bottles

*18 Toxic items storage adjacent to food/utensils

chemicals bottle next to utensils

*21 RFSM - Not On Site

***NO RFSM ON SITE***

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

bag of sugar and hot sauce on the floor needs to be 6" off

*10 Clean Sight and Touch

Clean algae/mold in ice machine

*47 Other Violations

microwave not commercial

*22 Handlers-Certificate Not On Site

no food handler certificates

*18 Unnecessary chemicals not allowed

insect killer spray

*30 Does Establishment have a current valid permit posted?

food permit not posted

*19 Water & Plumbing in good repair- per code

leaking faucets on 3 com sink

*10 Clean Sight and Touch

ice machine with black mold like substance

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

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

*37 Storing the food where it is not exposed to splash, dust, or other contamination

food items not covered

*10 Clean Sight and Touch

clean all food contact surfaces

*14 When to wash hands before donning new gloves

*19 Hand sink water temperature below 110'F

no hot water at hand sink

*21 RFSM - Not On Site

no Rfsm on duty

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

no date marking on prepared foods

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

back door open

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

personal drink- open container stored on prep table with customer's food

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

cover all food in RIC

*42 Dirty nonfood contact surfaces

clean walls, kitchen entrance door, gaskets

*43 Light bulbs, light shields provided

replace/ repairs lights in prep area

*45 Premises shall be maintained in good repair

resurface kitchen floor-peeling paint and finish sheet rock in kitchen (final Warning)

*47 Other Violations

label 3 comp sink/ provide hand washing signs at handsinks

*03 Food products not maintained at 135øF or above

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement of food

*18 Toxic items stored above food/utensils

*19 Hand sink water temperature below 110'F

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

warning

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

*32 Damaged Equipment

remove masking tape from RIC

*34 Outer openings:closing holes, gaps

*36 Cloths in-use for wiping between uses stored

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

remove paper towels from food/ washing dishes while improperly thawing frozen chicken

*41 Food identity and accurate representation

label all non original container

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

repair lights in kitchen

*44 Indoor Trash Can Cover

*45 Premises shall be maintained in good repair

repair kitchen floor- resurface floors