Marrosso Cafe

*34 Live animals not allowed

fruit flys

*31 Handwashing lavatory - used for other purpose

other purposes- sinks are for hand washing only

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

hookahs incense

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

separate cut vegetables- once they have been cut they must be separated- salad and limes

*42 Dirty nonfood contact surfaces

clean splash and buildup throught kitchen

*32 Equipment & Utensils smooth easily cleanable

remove paper towels and foil- you can not store food or utensils on paper or cloth

*10 Clean Sight and Touch

deep clean ice machine and microwave

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*31 Individual, disposable towels

*19 Water & Plumbing in good repair- per code

Faucet leak at 3 comp sink

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

*31 Handwashing lavatory - used for other purpose

*22 Accredited food handler certificate - 60 days

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

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

*34 Controlling pests. Eliminating harborage conditions

Keep exit door closed to prevent pest entry

*10 Clean Sight and Touch

Clean ice machine

*19 Water & Plumbing in good repair- per code

Repair ware wash sink leak

*21 RFSM - Not On Site

EXPIRED

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

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

*47 Other Violations

LABEL 3 COMP SINK

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

COVER FOODS WHEN NOT IN USE

*18 Use toxic according to manufacturer direction

MAINTAIN SANITIZER AT 50 PPM TESTED AT 200+ PPM

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

FLOUR?

*34 Outer door: solid,selfclosing,tightfitting

KEEP BACK DOOR CLOSED

*02 Cold Hold (41øF/45øF or below)

MILK 52'F

*22 Handlers-Certificate Not On Site

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

DATE MARK ALL FOOD PRODUCTS

*31 Handwashing lavatory - used for other purpose

DO NOT KEEP ANY ITEM IN HAND SINK

*10 Clean Sight and Touch

ICE MACHINE INTERIOR

*39 Utensils, single serve items 6 inches off - floor

*35 Hair Restraints effective

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM TESTED AT 10 PPM

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS IN COOLER

*47 OTHER VIOLATIONS

MAINTAIN PEST CONTROL RECORD ON SITE

*20 Grease Trap Tickets

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP

*24 Food Labeling- with common name of the food

FLOUR ??? CONTAINERS

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS

*47 Handwashing signage

*39 Utensils, single serve items 6 inches off - floor

STORE ALL TRAYS OFF THE FLOOR

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

DATE MARK ALL FOOD PRODUCTS FROM COOLER WITH SHELF LIFE OF 7 DAYS OF LESS.

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY. WASH ALL YOUR FOOD EQUIPMENT AND UTENSIL IN THREE COMPARTMENT SINK AS THE FOLLOWINGS: 1) WASH IT WITH DETERGENT IN 1ST COMPARTMENT, 2) RINS

*29 Cold/hot hold unit thermometer easily viewable

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN BAR HAND SINK

*29 Sanitizing solutions, testing devices

*18 Toxic items storage adjacent to food/utensils