Mamas Chicken and Pizza

*20 Grease Trap Tickets

grease trap ticket from 02-2023. clean every 90 days.

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

obtain bodily fluid sill kit

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

no available pest control records

*31 Individual, disposable towels

provide paper towels and soap at hand sinks

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

store personal items separately from establishment food and equipment

*39 Equipment in good repair and proper adjustment.

provide cover for front of grill

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

label squeeze bottles

*42 Dirty nonfood contact surfaces

clean in between equipment and clean ceiling

*43 Clean vent syst:Intake/exhaust air ducts

clean vents

*45 Premises shall be maintained in good repair

repair damaged cabinets

*47 Conditions of Permit-in use of food equipment

post

*42 Dirty nonfood contact surfaces

dust build up on ceiling tiles, grime on shelves. clean.

*43 Clean vent syst:Intake/exhaust air ducts

dust build up on intake vents, clean.

*31 Handwashing lavatory - used for other purpose

item on hand sink that is located next to walk in cooler, have readily available.

*47 RFSM Certificate - Not Display

register food manager certificate with city of dallas.

*42 Dirty nonfood contact surfaces

dust build up on walls and ceilings of walk in cooler, and grime build up on wire shelves of walk in cooler.

*31 Handwashing lavatory - used for other purpose

items observed in hand sink, remove. hand sink is for hand washing only.

*39 Equip sealed if it is exposed to spillage

observed gaps between hand sink and counter top, seal properly.

*20 Grease Trap Tickets

most recent grease trap ticket is from 09-12-19, needs to be cleaned every 90 days.

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

missing date mark for sliced strawberries in cup. and individual ranch cups.

*31 Individual, disposable towels

missing paper towels at hand sink, provide.

*34 Controlling pests. Eliminating harborage conditions

grime on walls, open gaps.

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

exposed food dust on ceiling.

*39 Cooking equipment free of encrusted grease

grease on equipment, clean.

*42 Floors/walls/ceiling/nonfood dirty

dust on walls and ceiling.

*43 Clean vent syst:Intake/exhaust air ducts

dust on exhaust vents.

*45 Premises shall be maintained in good repair

seal coming off countertop base. repair.

*38 Thawing. under running water criteria

Drumsticks thawing at room temperature.

*45 Ceiling easily cleanable and light in color

Replace water damaged tiles.

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer at 200 PPM. Needs to be between 50-100PPM

*42 Dirty nonfood contact surfaces

Clean dust off fan in walk in cooler. Wipe down shelves.

*31 Handwashing lavatory - used for other purpose

No items in hand wash station

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

Label large food containers.

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

Sliced fruits are not date marked. 2nd and final warning, citation will be issued for recurrence.

*45 Premises shall be maintained in good repair

Replaced water damaged ceiling tile.

*39 Keep utensils handles upright or protected

Using bowl as scoop. need to use a handled utensil.

*47 Handwashing signage

Need at handwash station

*02 Cold Hold (41øF/45øF or below)

Maid pickles state to refrigerate after opening. Pickle jar is opened.

*43 Clean vent syst:Intake/exhaust air ducts

Heavy dust on vents.

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

No sanitizer available to sanitize surfaces. 2nd warning.

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

Using bare hands to wipe down ice from snow cones. Use utensil of gloves.

*18 Unnecessary chemicals not allowed

No pest home use pesticide in kitchen area.

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

Wings and egg next to and above produce.

*10 Chlorine sanitizer concentration, minimum temp.

Change chlorine sanitizer every 2-4 hours. O PPM

*22 Handlers-Certificate Not On Site

Employees need Texas Food Handler cards. 1 st offense.

*28 Date marking commercially prepared RTE/ TCS food

Date mark all cut produce and fruit cups in WIC.

*31 Individual, disposable towels

No available towels at HW station.

*39 Keep utensils handles upright or protected

Handle touching food.

*42 Floors/walls/ceiling/nonfood dirty

Clean dust of fan in WIC.

*46 Physical Facilities Premises

Smell coming from restroom, fix smell.

*44 Receptacles tight fitting lids, doors, or covers

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

*42 Floors/walls/ceiling/nonfood dirty

*41 Food identity and accurate representation

*19 Water & Plumbing in good repair- per code

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*20 Grease Trap Tickets

NOT AVAILABLE

*39 Keep utensils handles upright or protected

PLASTIC FORKS

*47 Handwashing signage

AT BACK HAND SINK

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

WITH TOPPINGS TO BURGER

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

BACK STORAGE AREA

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*31 Individual, disposable towels

AT BACK HAND SINK

*34 Remove dead/trapped pests

IN LIGHT SHIELDS