Mardi Gras Daiquiri & Cafe

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

No date marks.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

No test strips (quat).

*10 Clean Sight and Touch

Old food on top of microwave inside.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors under equipment, built up grease.

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

Cannot store food on the floor, must be 6 inches or higher off the ground.

*39 Equipment-doors, seal hinges adjusted/intact

Broken RIC door, fix.

*18 Toxic items labeling-non original container

Label all toxic chemicals.

*02 Cold Hold (41øF/45øF or below)

Sausage 45, jambalaya rice 44, beans 47.7, collard greens 44.5, out with ice packs. Improper cold holding. *** Will issue citation next time if temperatures are not below 41F or below at all times.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: RIC 55, fish 47.9, macaroni & cheese 50.5, and rice 48.1.

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

Molded cheese in RIC.

*36 Cloths in-use for wiping between uses stored

Cannot have wet wiping cloths out.

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

Personal food open and needs to be labeled and separated. Cannot drink in the kitchen.

*35 Jewelry Prohibition

Cannot wear jewelry on hands.

*10 Sanitization after Cleaning

Not sanitizing dishes, need to soak.

*45 Premises shall be maintained in good repair

Opening in ceiling, air conditioner is down, too hot inside.

*18 Use toxic according to manufacturer direction

Sanitizer bucket >200 ppm chlorine bucket, too toxic for food.

*47 Permit/license posted

Find and post health permit.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

No test strips.

*21 RFSM - Not On Site

No RFSM for person in charge provided on site.

*18 Toxic items labeling-non original container

Label all chemical bottles.

*45 First Aid

Provide first aid kit

*20 Grease Trap Tickets

Provide grease trap ticket on site every 90 days.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out, must be in sanitizer bucket at all times when not in use.

*35 Hair Restraints effective

Need hair nets and beard nets for all employees in the kitchen.

*34 Outer door: solid,selfclosing,tightfitting

Front door open, need self closing doors.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors, doors, walls, syrup storage room floor, WIC floor, dusty ceiling, grease encrusted on RIC side and fryers.

*31 Individual, disposable towels

No paper towels at rest room.

*47 Handwashing signage

Need hand washing sign at every hand sink.

*29 Food thermometers provided and accessible

No thermometer in RIC.

*28 Date marking combined ingredients for RTE/ TCS food

No date mark on red sauce made.

*39 Store equipment & utensils - avoid contamination

Dirty lids contaminated with dust and syrup.

*32 Equipment & Utensils smooth easily cleanable

Food and utensils stored on foil, not an approved material, not easily cleanable.

*18 Toxic items storage adjacent to food/utensils

Glass cleaner stored beside open plastic containers.

*10 Clean Sight and Touch

Encrusted buildup on waffle maker.

*42 Dirty nonfood contact surfaces

Detail clean dishwash sprayer. Clean exterior of food cart.

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

bulk food containers

*45 Premises shall be maintained in good repair

Repair middle oven door.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*47 Other Violations

Provide current pest control report.

*19 One Inch Air Gap

three compartment sink

*32 Equipment & Utensils smooth easily cleanable

thoroughly clean and sanitize the microwave and the waffle maker

* 21 RFSM notify 10 days & replacement in 45 days

*31 Handwashing lavatory - used for other purpose

utensils stored in the designated hand wash sink

*10 Clean Sight and Touch

thoroughly clean and sanitize the ice machine; heavy pink bacteria observed

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

bags of red beans

*21 RFSM - Not On Site

one RFSM(City of Dallas) must be on site at all times.

*31 Individual, disposable towels

replenish every dispenser

*02 Cold Hold (41øF/45øF or below)

rice- 52 degrees F

*32 Damaged Equipment

replace the reach in cooler door

*10 Clean Sight and Touch

pink bacteria accumulation inside the ice machine

*34 Outer door: solid,selfclosing,tightfitting

keep the back door closed to prevent pest entry

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

*10 Clean Sight and Touch

thorouhgly clean the inside of the ice machine; bacteria observed

*32 Damaged Equipment

replace the reach in cooler door

* 21 RFSM notify 10 days & replacement in 45 days

register with the City of Dallas as a Registered Food Service Manager

*28 Date marking commercially prepared RTE/ TCS food

*14 When to wash hands before donning new gloves

do not wash hands in the three compartment sink

*31 Individual, disposable towels

*39 Keep utensils handles upright or protected

ice scoop

*20 Grease Trap Tickets

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager

*39 Keep utensils handles upright or protected

ice scoop embedded in ice for consumers

*14 When to wash hands before donning new gloves

*22 Handlers-Certificate Not On Site

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

*31 Handwashing lavatory - used for other purpose

utensil inside a designated hand wash sink