Lover's Egg Roll

*02 Cold Hold (41øF/45øF or below)

Maintain proper cold holding temperature for beef product

*27 Cooling, heating, and holding capacities. Equipment

*20 Grease Trap Tickets

Provide current grease manifests

*21 RFSM - Not On Site

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

Move sauces away from dish washing machine

*38 Thawing. under running water criteria - < 4 hours

Thawing beef must be under running water

*34 Controlling pests. Eliminating harborage conditions

Keep doors that lead to the outdoors closed

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

*32 Nonfood surfaces-design to be cleaned easily

*45 Premises shall be maintained in good repair

*42 Dirty nonfood contact surfaces

Clean stains under equipment and corners.

*10 Clean Sight and Touch

Stoves soiled with grease. Must be cleaned

*18 Toxic items labeling-non original container

Sanitizer bottle not labeled with common name

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

Chicken buckets in WIC not date marked

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

Utensils stored on floor behind bar

*42 Floors/walls/ceiling/nonfood dirty

FLoors under stoves soiled

*45 Premises shall be maintained in good repair

Damaged floors near kitchen entrance

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

Water dripping from WIC cooling unit onto food

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

Moist towels used to cover food for days in WIC

*14 When to wash hands

Employees did not was hands after switching tasks ( touching raw chicken )

*10 Clean Sight and Touch

Food prep area soiled

*22 Accredited food handler certificate - 60 days

Employees missing food handlers ( final warning)

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

Food items stored for days no date labels

*31 Handwashing lavatory - used for other purpose

Dishes in hand wash sink in kitchen

*34 Outer openings:closing holes, gaps

Rear door has large gap at top

*35 Hair Restraints effective

Employees did not have hair restraints

*36 Cloths in-use for wiping between uses stored

Wiping cloth left on prep table

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

Food stored on floor in kitchen and RIC

*39 Keep utensils handles upright or protected

Utensils with no handles used as scoops

*42 Dirty nonfood contact surfaces

Cooler gaskets completely soiled / floors soiled

*43 Ventilation hood-prevent grease dripping

Vent hood dripping grease

*21 RFSM - Not On Site

Must have register food service manager on site ( final warning )

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

Top torn off bulk ingredient container (flour).

*42 Dirty nonfood contact surfaces

Clean exterior of food equipment (heavy build-up). Clean vent hood

*03 Food products not maintained at 135øF or above

chicken wings 98 F

*40 Reuse of single service articles

pickle buckets

*02 Cold Hold (41øF/45øF or below)

raw shrimp 54 F

*45 Premises shall be maintained in good repair

Repair condensation dripping in kitchen area.

*22 Accredited food handler certificate - 60 days

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

*14 When to wash hands as often as necessary during prep

Employee observed not washing hands.

*34 Outer door: solid,selfclosing,tightfitting

back door

*18 Medicines labeled and stored properly

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket at 0 ppm

*14 Hands wash procedures-without soap

Employee observed washing hands without soap

*22 Accredited food handler certificate - 60 days

Missing employee food handlers

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

Soup in walk in cooler 3 days no date marking

*35 Hair Restraints effective

Employee missing hair nets

*42 Dirty nonfood contact surfaces

Cooler gaskets soiled

*43 Light bulbs, light shields provided

Missing vent hood light

*21 RFSM - Not On Site

missing RFSM

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

Employee drinks placed in ice machine/ bare handed contact with ice

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw food ( chicken) stored next to cooked foods and vegetables

*19 Water & Plumbing in good repair- per code

Leaking 3 compartment sink

*21 RFSM - Not On Site

Must have RFSM on site during serving hours

*22 Accredited food handler certificate - 60 days

Employees did not have food handlers after working 1+ years

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

Items in walk in cooler and reach in freezer must be labeled and dated

*29 Food thermometers provided and accessible

Must have food thermometer on location

*31 Handwashing lavatory - accessible

Cleaning chemical placed in hand sink

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

Employee drinks on prep counter

*36 Cloths in-use for wiping between uses stored

Wiping cloth left on prep counter and cold hold

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

Employee personal items left on prep counter/ food stored on floor

*39 Cooking equipment free of encrusted grease

Pots, knices and stoves all need to be cleaned

*42 Floors/walls/ceiling/nonfood dirty

Floors covered with grease and sticky / walls covered in grease/ soiled prep surfaces / shelves covered in dust and sticky/ ceiling tiles have grease and discolored

*43 Ventilation hood-prevent grease dripping

Ventilation hood covered in grease

*45 Premises shall be maintained in good repair

rear door not self closing/ air gap in rear door/ broken floor tiles/ water dripping ut of walk in cooler

*47 Other Violations

No hand wash sign in male restroom

*14 When to wash hands

Employees did not wash hands after switching tasks

*21 RFSM - Not On Site

American Safety Council Food Manager Marcelo Fan Expiration 7-5-23 Must register course with the city of dallas

*32 Equipment & Utensils smooth easily cleanable

can not store food utensils or line shelves with cardboard can not store utensils on cloth can not store food or utensils in card board boxes unless it is the original box it came in remove prot

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

once cans are open move to a new container bottom of a container sitting directly on sprouts- cross contamination raw chicken boxs used to store cooked chicken -cross contamination

*10 Clean Sight and Touch

Clean: microwave inside and out mildew and algae in the ice machine ice scoop rice cooker inside and out

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

can not store utensils in standing water

*42 Dirty nonfood contact surfaces

clean all grease build up throughout the kitchen and ceiling

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * Rice 120*

*45 Lockers to be used to store personal items

personal items in condiment container (phone in soy sauce packet container)

*31 Handwashing lavatory - used for other purpose

hand sink used as a dump sink

*32 Equipment and Utensils Multiuse Materials durable

can not store food in card bard- vegetables, chips, cooked foods can not store food in plastic bags-must be a food grade container or plastic no card board can be used must be plastic or stainless

*10 Clean Sight and Touch

clean rice cooker and rice storage containers

*42 Nonfood-contact surfaces material

clean splash and build up- walkin door

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

chicken next to and above food, cut vegetables raw beef next to and above vegetables and RTE foods

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

employee drink above food

*01 Cooling -- within 2 hours, 135-70øF

inproper cooling procedures food must be brought from 135 to 70 within 2 hours

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees F or below (or 135 degrees F or above)- food sitting at room temperature. violations marked with *

*39 Keep utensils handles upright or protected

can not use a cup as a scoop. must have a handle a handle

*21 RFSM - Not On Site

must register food manager course with the city od Dallas

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

can not leave product in cans once opened cooked food in raw boneless chicken boxes

*20 Grease Trap Tickets

must have a grease trap ticket within the last 90 days

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

Chicken egg roll at 79F

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

*10 Clean Sight and Touch

Interior of microwave

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

Sauce and pasta in Walk in cooler

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

*14 When to wash hands as often as necessary during prep

*31 Handwashing lavatory - accessible

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

bottom of pepper and cucumber sitting directly on cabbage. onion container directly on top of carrots - you do not know where the bottom of the containers have been

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

raw chicken & pork over and next to sauce

*10 Clean Sight and Touch

clean microwave clean mildew in the ice machine

*31 Handwashing lavatory - accessible

hand sink must be accessible at all times- can not be blocked

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

can not store utensils in standing water

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

soiled cloth over rice noodle