Lucky Texas #7

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

provide label for food storage containers

*45 Premises shall be maintained in good repair

repair damaged ceiling tiles

*34 Outer openings:closing holes, gaps

observed gap at entrance and back doors

*42 Dirty nonfood contact surfaces

clean shelves, gaskets,

*20 Grease Trap Tickets

provide grease trap ticket

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

clearly date mark TCS food for 7 days only

*19 Hand sink water temperature below 110'F

hot water at hand sink 90 degrees f

* 21 RFSM notify 10 days & replacement in 45 days

new manager-obtain rfsm certificate within 45 days

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

use utensils with handle to scoop food

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

store food 6 inches off the floor

*47 Handwashing signage

provide hand washing sign

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, fans

*45 Premises shall be maintained in good repair

repair damaged ceiling tiles provide electricity on front within a week

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air dry

*10 Clean Sight and Touch

clean ice machine

*02 Cold Hold (41øF/45øF or below)

raw shelled eggs sit on room temperatures at 76 degrees f

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

provide utensils with handle to scoop food

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

raw meat stored above rte food in walk in cooler, raw hamburger patty stored above rte food in reach in cooler

*43 Ventilation,mechanical

check a/c

*32 Equipment and Utensils Durability and Strength

provide approved food storage containers (plastic or metal) not shopping bags or foam cup or foil trays

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

no hot water in the establishment-provide hot water within a week

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

store food 6 inches off the floor

*21 RFSM - Not On Site

rfsm certificate expired

*34 Outer door: solid,selfclosing,tightfitting

front door open

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

store food 6 inches off the floor

*36 Cloths in-use for wiping food spills used for no other purpose

remove wet cloth from cooler

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean shelves, clean ice machine, shelves

*21 RFSM - Not On Site

rfsm certificate not on site

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

observed raw meat stored above cilantros, raw hamburger patty above rte food, raw shelled eggs above rte food

*34 Pest control-routine inspections for

observed fruit flies, house flies, gnat

*29 Mechanical holding unit, thermometer location

thermometer in front cooler missing

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

clearly date mark TCS for 7 days only

*47 Handwashing signage

provide handwashing sign

*19 Water & Plumbing in good repair- per code

repair leaking faucets on 3 com sink

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth stored in reach in cooler under food product

*45 Premises shall be maintained in good repair

ceiling tile

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from the city of Dallas

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

employee drink in pep area

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

clean coolers, gaskets, shelves, microwave,

*34 Pest control-routine inspections for

observed flies

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

observed raw chicken stored above rte food, raw eggs stored above vegetables in walk in cooler

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

provide label for food storage containers

*29 Sanitizing solutions, testing devices

qua test strips

*47 Conditions of Permit-in use of food equipment

provide

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

store food 6 inches off the floor

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

DIRTY CAN OPENER

*29 Sanitizing solutions, testing devices

*31 Handwashing lavatory - used for other purpose

*34 Pest Control

*43 Clean vent syst:Intake/exhaust air ducts

*10 Equipment and Utensils Sanitization

*10 Clean Sight and Touch

CLEAN DIRTY CAN OPENER

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*43 Clean vent syst:Intake/exhaust air ducts

*39 Keep utensils handles upright or protected

provide scoop with a handle.

*20 Grease Trap Tickets

provide the grease trap trip ticket.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes should be in sanitizer when not in use.

*18 Toxic items labeling-non original container

provide a name on the outside of the bottle what is on the inside of the bottle.

*34 Pest Control

provide the pest control records.

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

all food containers and food packaging should be six inches off the ground. the syrup in the bag n box system stored six inches off the floor.