Mcdonalds Parrish Foods

*47 RFSM Certificate - Not Display

missing RFSM certificate on site RFM must registered with the city

*42 Floors/walls/ceiling/nonfood dirty

*39 Equipment in good repair and proper adjustment.

front RI cooler unit with broken gasket must be replace or repair to maintain proper food temperatures

*10 Equipment and Utensils Cleaning-contamination

cooler units front area dirty with milk spills and grease accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit.

*45 First Aid

first aid kit empty also spill kit must be have proper supply of equipment including the spill kit to avoid employee cross contamination

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

fly activity observed must be contact pest control to eliminate pest

*10 Equipment and Utensils Cleaning-contamination

cooler units inside and outside dirty with food debris, stagnant water, spills and grease accumulations must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing sanitizing test strips on site must be have test strips to verified chemical concentration on all areas

*47 RFSM Certificate - Not Display

missing current RFSM certficates on site must be have FSM regsitered with the city

*31 Individual, disposable towels

missing individual towels in all hand sinks must be have individual towels in all hand sinks

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas dirty with food debris, soils accumulations must be clean to avoid contamination

*14 Wash hands after all other activities

PIC must be ensure employees wash hands during operational hours

*47 RFSM Certificate - Not Display

missing current RFSM manager certification must be have FSM registered with the city

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

missing acknowledge of employee health policies

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

hand sinks with out hot water 75 F must be have at minimum 110 F running hot water in all hand sinks

*02 Cold Hold (41øF/45øF or below)

cheese: 67'f, onion 62'f

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

observed flies in bacon container

*10 Clean Sight and Touch

provide cleaning for freezer, ice machine

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

observed towel in the hand sink

*32 Damaged Equipment

observed ice build up in freezer

*02 Cold Hold (41øF/45øF or below)

observed cheeses at the prep area without time or temp control

*36 Cloths in-use for wiping between uses stored

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

observed raw eggs and onion store together raw eggs and raw beef store together

*10 Clean Sight and Touch

provide cleaning for the ice machine

*14 Gloves single use

must wear gloves for both hands

*21 RFSM - Not On Site

*19 Hand sink water temperature below 110'F

Hand wash sink only reached 100.4°F near drive through service line. Corrected on site >120.4°F

*31 Handwashing lavatory - used for other purpose

Hand wash sinks throughout facility had foreign objects stored in them. Please make sure all hand wash sinks are available for hand washing at all times.

*42 Floors/walls/ceiling/nonfood dirty

Floors dirty in walk in freezer.

*10 Clean Sight and Touch

Deflector in ice machine shows buildup of soils

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

Yogurt stored in walk in cooler lacking label.

*30 Does Establishment have a current valid permit posted?

Location is currently operating without a valid Food Products Establishment Permit issued by the City of Dallas. Please contact our office at: Code Compliance Office: 7901 Goforth Road Dallas, T

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificate expired in 2013. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue

*19 Hand sink water temperature below 110'F

Hand wash sinks had temperature of 107.6°F and 97.2°F Water for hand wash sinks should reach

*47 RFSM Certificate - Not Display

No valid RFSM certificate on display at time of inspection. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue

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

Handle of ice scoop for drive up service line resting on food ice.

*20 Grease Trap Tickets

Most recent record of grease trap service was in April 2017. Management indicated that it would resolve the issue.

*14 When to wash hands before donning new gloves

*42 Floors/walls/ceiling/nonfood dirty

KEEP FLOOR CLEAN

*31 Handwashing lavatory - accessible

*22 Handlers-Certificate Not On Site

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for

FLIES OBSERVED

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

EVIDENCE OF DRINKING AT PREP AREA

*10 Clean Sight and Touch

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

REPAIR LEAK INSIDE REACH IN COOLER

*21 RFSM - Not On Site

*39 No equipment & utensil under contamination sources

UTENSILS STORED BY HAND WASH SINK

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

BOX OF WHIPPED BUTTER ON THE FLOOR OF WALK IN COOLER

*31 Handwashing lavatory - used for other purpose

STORING EQUIPMENT IN HAND SINK