Life School of Dallas 1flr

*10 A chemical sanitizer used: contact times criteria

Sanitizer solution quat at 700ppm ; shall be at 200-400ppm

*31 Handwashing lavatory - allow convenient

Hand sink blocked by bucket mop

*40 Handle & dispense of cleaned utensils, single-use

treys need to be turned over

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects and rodents.

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

PERSONAL DRINKS STORED WITH FOOD ITEMS

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS

*10 Clean Sight and Touch

CLEAN ALL

*43 Light 20 foot : Reach-in cooler

REPLACE NON WORKING RIF LIGHT

*14 Gloves single use

FAILURE TO CHANGE GLOVES

*02 Cold Hold (41øF/45øF or below)

SALAD 49*F ON TOP OF ICE

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

PROVIDE UTENSIL FOR ALL FOOD ITEMS : OBSERVED STUDENT USING BARE HANDS TO GRAB FOOD ITEMS

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT EXIT DOOR

*35 Jewelry Prohibition

OBSERVED EMPLOYEE WEARING A WATCH

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*03 Food products not maintained at 135øF or above

CHICKEN PATTIES 122.4*F ON SERVING LINE

*02 Cold Hold (41øF/45øF or below)

BBQ SAUCE STORED IN DRY STORAGE AREA STATES REFRIGERATE AFTER OPENING

*28 Date marking commercially prepared RTE/ TCS food

OBSERVED CHEESE STORED PAST 7 DAYS IN WIC

*18 Toxic items stored above food/utensils

SANITIZER STORED ABOVE SINGLE SERVICE ARTICLES

*03 Food products not maintained at 135øF or above

POTATO WEDGES 128*F UNDER HOLDING LIGHT

*02 Cold Hold (41øF/45øF or below)

SALAD 48*F ON SERVING LINE

*42 Dirty nonfood contact surfaces

CLEAN FAN COVER WALLS, AND REMOVE RUST FROM RACKS IN WIC

*19 One Inch Air Gap

PROVIDE AT ICE MACHINE

*10 Clean Sight and Touch

Clean can opener.

*45 Drying Mops-air dry

*21 RFSM - Not On Site

*09 Food on display shall be protected from contamination

*47 Other Violations

STORE MOP UPRIGHT

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD: MUST PROVIDED NSF APPROVED MECHANICAL REFRIGERATION

*02 Cold Hold (41øF/45øF or below)

SALAD AT 51*F ON ICE

*19 One Inch Air Gap

PROVIDE AT HAND SINK

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*42 Dirty nonfood contact surfaces

CLEAN AREA ABOVE 3 COMP SINK

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

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

OBSERVED STORING IN OPEN CANS

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED NEXT TO EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

CUCUMBERS 53*F ON ICE, BURRITO 66.9* AT ROOM TEMP ON CART

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

PERSONAL DRINK STORED ON/NEXT EQUIPMENT AND WITH FOOD FOR STUDENT

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES

*21 RFSM - Not On Site

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

PROVIDE ON BODILY FLUID CLEAN UP

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*43 Clean vent syst:Intake/exhaust air ducts

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

PROVIDE FOR OPEN CHEESE AND COOKED FOOD ITEMS

*08 Cooked TCS foods received at 135øF or less

Food not delivered @ 135°F - Check temps @ delivery

*03 Food products not maintained at 135øF or above

Chicken Parry @ 105°F - Reheat to 165°F