Love's Country Store #294

*20 Grease Trap Tickets

*40 Store single-service item in original package

*32 Maintain in Good Repair

OBSERVED RIC UTILIZED AS DRY STORAGE, REPAIR OR REMOVE

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

Observed taquito at 121.7 F and egg roll at 120.7 F, hot food holding temperature must be at 135 F

*21 RFSM - Not On Site

RFSM certificate for managers must be on site and current

*24 Food Label - Nutrition Labeling

Observed pineapples without the package food label

*39 Store all equipment & utensil covered or inverted

Invert coffee filters to prevent contamination

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

Observed employees sonic cup in ice cream cooler

*34 Pest Control

*34 Pest control-routine inspections for

Observed gnats at drink stations (remove any trash in the drink area and increase the amount of time premise is sprayed)

*10 Clean Sight and Touch

CLEAN THE INTERIOR SURFACES OF THE CUSTOMER MICROWAVES

*28 Do not exceed manuf. use by date

EXPIRED FOOD PRODUCTS REMOVED FROM SHELVES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN / REMOVE VISIBLE HEAVY BUILD UP ( WALK IN COOLER )

*43 Clean vent syst:Intake/exhaust air ducts

VERY GREASY INTAKE VENT ( KITCHEN )

*47 Handler-Certificate Not on site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF WITHOUT THEM.

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEE PLACING ON OF GLOVES WITHOUT WASHING HANDS FIRST.

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*32 Damaged Equipment

BROKEN REACH IN FREEZER DOOR GASKET

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*46 Physical Facilities Premises

FECAL REMNANTS (INTERIOR OF THE TOILETS MENS RESTROOM )

*29 Cold/hot hold unit thermometer easily viewable

BROKEN THERMOMETER ( REACH IN FREEZER ) (CARLS JR )

*47 Handwashing signage

HAND WASH SIGN NEEDED ( MEN'S RESTROOM )

*28 Date marking commercially prepared RTE/ TCS food

DELI SANDWICHES NOT DATE MARKED ( CORRECTED ON SITE )

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE CUSTOMER MICROWAVE

*42 Dirty nonfood contact surfaces

DUSTY UPPER REACH IN COOLER DOOR GASKETS

*43 Clean vent syst:Intake/exhaust air ducts

GREASY INTAKE VENTS ( CARLS JR )

*22 Handlers-Certificate Not On Site

NO FOOD HANDLER CERTIFICATES ON SITE ( CARLS JR )

*19 Water & Plumbing in good repair- per code

WATER LEAK UNDER ONE OF THE HAND SINKS ( CARLS JR )

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*31 Handwashing lavatory - used for other purpose

ITEM STORED IN HAND SINK

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD: MUST PROVIDE MECHANICAL REFRIGERATION

*10 Clean Sight and Touch

CLEAN ALL

*31 No soap at handsink

NO SOAP AT HAND SINK

*02 Cold Hold (41øF/45øF or below)

HONEY DEW 58*F STORED ON ICE , SALSA 48*F IN CHU

*23 Water, Plumbing,& Waste Water - Pressure

REPAIR FAUCET IN WOMENS RESTROOM

*42 Nonfood-contact surfaces material

REMOVE WOOD SHELVES IN DRY STORAGE AND CARDBOARD LINING

*19 No Hot Water / Water heater 50 gallon min.

NO HOT WATER AT HAND SINK IN DRY STORAGE

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

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

PERSONAL DRINK STORED WITH CUSTOMER ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

*43 Light - 10 foot : Walk-in, Dry storage

REPLACE LIGHT IN WIC

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

*31 Individual, disposable towels

PROVIDE IN COFFEE AREA

*47 Constructing / Remodeling without approval

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

SANITIZER STORED ON FLOOR

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

FOOD STORED ON FLOOR IN WIC

*27 Cooling, heating, and holding capacities. Equipment

DISCONTINUE ICE FOR COLD HOLD : PROVIDE MECHANICAL REFRIGERATION

*34 Outer openings:closing holes, gaps

REPLACE MISSING CEILING TILE & SEAL ALL HOLES AND GAPS

*39 Soda nozzles and ice bin clean to remove soil

CLEAN ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*38 Thawing. Under refrigeration

RAW PATTY THAWING AT ROOM TEMP

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*27 Cooling, heating, and holding capacities. Equipment

MUST PROVIDE NSF APPROVED COMMERCIAL REFRIGERATION FOR COLD HOLD IN CARL JR CONDIMENTS .DISCONTINUE ICE FOR COLD OF TCS IN LOVES

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

REMOVE EXPIRED FOOD ITEMS

*30 Food Establishment Permit

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

FOOD ITEMS STORED ON FLOOR

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

REPLACE NON WORKING IN VENT HOOD

*31 Handwashing lavatory - used for other purpose

DUMPING ICE IN HANDSINK NEAR DRIVE THRU

*10 Clean Sight and Touch

CLEAN ALL

*06 Discard TCS if date marked exceeds temp & time

TARTER SAUCE AT 69.9*F

*47 RFSM Certificate - Not Display

*02 Cold Hold (41øF/45øF or below)

WATERMELON 44.4*F,48.1*F ON TOP OF ICE ,LETTUCE 45.1*F, TARTER SAUCE 69.9*F, CHEESE 49.5*F,45.5*F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

burritos 55 F

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

missing writing employee health policies

*21 Person in charge must be on site at all times.

A food manager is required to be on premises at all times

*22 Handlers-Certificate Not On Site

all food handlers must have a certificate on premises

*29 Food thermometers provided and accessible

each refrigerator/freezer must have a thermometer (conspicuous)

*30 Food Establishment Permit

contact health dept for replacement

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 52.9*, LETTUCE 47.2*F, CHEESE 46.5*F

*03 Food products not maintained at 135øF or above

COOKED CHICKEN 123.6*F IN HHU

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

WALL TIME STAMP FOR TCS ITEMS STATES 11:00 DISCARD PER PIC

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

REMOVE EXPIRED FOOD ITEMS

*10 Clean Sight and Touch

CLEAN ALL

*18 Toxic items labeling-non original container

LABEL ALL

*21 RFSM - Not On Site

*34 Outer openings:closing holes, gaps

REPAIR ALL

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

PERSONAL FOOD ITEMS STORED EAR CUSTOMERS ITEMS IN WIC (STORE)

*43 Light - 10 foot : Walk-in, Dry storage

REPLACE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*45 Floor& wall junctures- coved & sealed

REPLACE IN RESTUARANT

*31 No soap at handsink

IN DRINK STATION AREA