Mercat Restaurant

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean coolers inside, fan's cover in walk in cooler

*21 RFSM - Not On Site

manager not on site

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

personal food items store in designated area/separate

*32 Damaged Equipment

repair plastic frame around ice machine-broken

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*39 Cutting surfaces.

resurface cutting boards

*42 Floors/walls/ceiling/nonfood dirty

clean wall around dish washer, clean ceiling tiles

*35 Hair Restraints effective

employees need cover hair

*32 Damaged Equipment

cooler across the grill 48 degrees f

*03 Food products not maintained at 135øF or above

green staff on hot holding table 103 degrees f

*02 Cold Hold (41øF/45øF or below)

cold food on cold holding not reach 41 degrees f or below rottituri 54.5, spinach 52.8, tomato 49.6 degrees f

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

raw beef stored above oysters in reach in cooler eggs stored above rte food

*10 Clean Sight and Touch

clean slicer, can opener

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink-use hand sink to wash hands only

*39 Store equipment & utensils in a clean, dry place

tongs need be stored in clean and dry area utensils on mop sink

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*10 Equipment and Utensils Cleaning-contamination

CAN OPENER WITH RUST AND PRODUCTS DEBRIS ACCUMULATION

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

PROVIDE THE GUIDANCE FOR CLEANUP OF BODILY FLUID/SPILL KIT DISPLAY MANAGER REGISTRATION IN PUBLIC VIEW

*28 Date marking for hard to date packaging

PROVIDE PROPER LABELS FOR IN HOUSE PACKAGED PRODUCT IN GRAB-N-GO RIC

*45Floor, wall, ceiling - Exposed material

PATCH HOLES IN FRP WALLS THROUGHOUT BOH WHERE NEEDED

*39 Keep utensils handles upright or protected

USE PROPER SCOOPS TO DISPENSE ICE IN BOTH BAR AND WATER STATION. CUP OBSERVED BEING USED AT BOTH

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

DESIGNATE AREA FOR EMPLOYEES TO EAT, OBSERVED MALE EATING ON COOK LINE UPON ARRIVAL. 2 EMPLOYEE BEVERAGES ON CUTTING BOARDS. PROVIDE A SEPARATE AREA FROM FOOD AND CLEAN EQUIPMENT/CONTACT SURFACES

*33 Rinsing Equipment and Utensils after Cleaning and Sanitizing

REMOVE MOP WATER AND HANG MOP WHEN NOT IN USE

*31 Handwashing lavatory - accessible

HANDSINKS ARE TO BE USED FOR HANDWASH ONLY, EQUIPMENT/UTENSILS STORED INSIDE

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

*29 Outfitter-Thermometer.

NEEDED INSIDE OF WHITE DEEP FREEZER

*31 Individual, disposable towels

NEEDED

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*42 Floors/walls/ceiling/nonfood dirty

CEILING TILES

*45Physical Facilities Floors,Walls,Ceilings

REPAIR SIDING ON WALL NEAR DISH SINK

*02 Cold Hold (41øF/45øF or below)

TEMPS ARE NOT MAINTAINING

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

EXPIRED FOOD 01/26/22

*09 Food protected cross contamination by preparing each type of food at different times or in separ

OBJECTS AND METAL ON FOOD ON LINE

*22 Accredited food handler certificate - 60 days

NEED FOOD HANDLERS CARDS FOR STAFF

*29 Outfitter-Thermometer.

NEEDED IN WHITE DEEP FREEZERS

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

DESIGNATE AN AREA FOR EMPLOYEE FOOD AND DRINKS

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

BOXES FOUND ON THE FLOOR OF THE WIC

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

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS

*43 Light bulbs, light shields provided

CRACK IN LIGHT SHIELDS IN KITCHEN

*45Physical Facilities Floors,Walls,Ceilings

CLEAN VENTS ABOVE AREA WHERE FOOD IS PREPPED AND COOLED

*19 Water & Plumbing in good repair- per code

LEAK AT HANDSINK ON THE LINE AND AT 3CS

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

FOOD WAS PREPARED ON TOP OF THE Refrigerator

*10 Clean Sight and Touch

ALL EQUIPMENT NEEDS CLEANING

*21 RFSM - Not On Site

ALL EXPIRED DOCUMENTS

*22 Accredited food handler certificate - 60 days

ALL EXPIRED

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

FLIES IN KITCHEN, DEAD BUG INN DISPLAY BY COOLER

*29 Outfitter-Thermometer.

NEEDED IN ICE CREAM FREEZER

*31 Handwashing lavatory - used for other purpose

FOOD FOUND IN HAND SINK

*32 Damaged Equipment

DOOR GASKETS ARE BROKEN, DIRTY, AND BLACK

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

CANT BE USED UNDERNEATH THE CUTTING BOARD

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

*42 Dirty nonfood contact surfaces

FAN COVERS

*43 Clean vent syst:Intake/exhaust air ducts

*45Floor, wall, ceiling - Exposed material

OPENING IN CEILINGS AND WALLS ARE DIRTY

*19 Water & Plumbing in good repair- per code

faucet is leaking at the handsink

*22 Washing hands only at a designated hand sink

FOUND AN OLD FRENCH FRY IN THE HAND SINK.

*34 Pest Control

GNATS IN THE KITCHEN AREA

*45Physical Facilities

CLEAN CEILING TILE, SEAL HOLES IN THE WALL IN DISH AREA, WIPE DOWN THE WALLS

*32 Equipment & Utensils smooth easily cleanable

EQUIPMENT NEEDS CLEANING

*47 Handwashing signage

NEEDED ON PREP LINE

*43 Clean vent syst:Intake/exhaust air ducts

NEEDS TO BE CLEAN ON COOK LINE

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

fruit flies and gnats in back of kitchen

*43 Light bulbs, light shields provided

missing light shield in dish area

*47 Handwashing signage

needed at bar

*02 Cold Hold (41øF/45øF or below)

MEAT MEASURING AT 49.3F

*12 PIC ensure conditional employee who exhibits or reports a symptom, or who reports diagnosed illn

provided copy of employee sickness agreement

*19 Water & Plumbing in good repair- per code

bad leak at sink

*28 Do not exceed manuf. use by date

no date on ready to eat foods

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*46 Covered waste receptacle for women's restroom

restrooms

*47 Other Violations

notice of current report provided

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

87 DEGREE F IN CONTAINER HOLING UTENSILS-COS

*31 Individual, disposable towels

AT HAND SINK ON COOK LINE AT BAR

*29 Food thermometers provided and accessible

IN ALL RICS- NEED ONE ON COOLER DRAWER AT GRILL LINE ON FRONT-COS

*42 Nonfood-contact surfaces material

CAN NOT LINE RICS WITH TOWELS, OBSERVED SOAK TOWELS IN RIC

*15 Contact RTE Products w/ Bare Hands

WITH RTE SHREDDED CHEESE-COS

*14 When to wash hands before donning new gloves

*28 Original cont. of RTE/PHF/Day1= day of opening

SAUCES NOT DATED IN COOLER ON COOK LINE IN FRONT

*02 Cold Hold (41øF/45øF or below)

BLUE CHEESE 52 DEGREE F, SALMON 47 DEGREE F, BURGER PATTY 45 DEGREE F, RAW STEAK 47 DEGREE F ON GRILL LINE IN FRONT

*24 Food Label- manufacture/packer/distrubtor name

NEED TO PROVIDE ESTABLISHMENT ADDRESS AND CONTACT INFORMATION

*39 Equipment in good repair and proper adjustment.

RIC AMBIENT TEMP 47 DEGREE F

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

FOR MIXES AT COFFEE BAR

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

REMOVING ITEMS PAST 7 DAYS, DATE DESSERTS

*21 RFSM - Not On Site

EXPIRED 11/8/18

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

DESIGNATE AREA FOR E

*29 Food thermometers provided and accessible

AT COFFEE BAR

*47 Handwashing signage

AT HAND SINK AT COOK AREA

*24 Food Label- manufacture/packer/distrubtor name

ON PREPACKAGED JUICE, FRUIT, INCLUDE ADD

*39 Equipment in good repair and proper adjustment.

COOLER WITH JUICE AND FRUIT AMBIENT TEMP 47 DEGREE F

*24 Shellstock tags not commingled

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*26 Non Pasteurized Juice properly labeled

FOR FRESH JUICE

*10 Clean Sight and Touch

EXCESSIVE CONDENSATION IN RIC

*29 Food thermometers provided and accessible

IN ALL RIC

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

DISCARDING ITEMS PAST 7 DAYS

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

UTENSILS AT FRONT STATION

*29 Food thermometers provided and accessible

IN RIC BY FRONT COUNTER

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

IN RIC WITH DESSERTS

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*10 Clean Sight and Touch

INSIDE RIF WITH ICE CREAM COS

*02 Cold Hold (41øF/45øF or below)

SALMON 47 DEGREE F IN COOLER

*15 Contact RTE Products w/ Bare Hands

AT FRONT STATION

*24 Food Label- manufacture/packer/distrubtor name

NEED LABELS ON ALL PREPACKAGED ITEMS AT COOLER WITH ESTABLISHMENT NAME, ADDRESS, AND CONTACT NUMBER

*45Floor, wall, ceiling - Exposed material

Missing ceiling tile near back door. Maintenance for building indicated they would replace.

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

Food on floor of Walk in Cooler.

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

Raw shell eggs over ready to serve cake in walk in cooler.

*07 Eggs received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer

Ungraded shell eggs on site. All eggs served to the public in a commercial establishment must be USDA grade B or higher.

*29 Sanitizing solutions, testing devices

Test strips for Quaternary Ammonium [Multi Quat] not available at time of inspection.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*10 Q.A. PPM - follow manufacturer's direction

Two sanitizer buckets tested at less than 100ppm. Sanitizer dispenser not creating a proper concentration of sanitizer. Freshly prepared sanitized still tested at less than 100ppm. Location sw

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

Ice scoop handle resting in food ice at time of inspection. Ice scoop had handle shield but scoop was inverted such that handle was on ice. Additionally there was a sleeve provided for ice scoop

*18 Toxic items labeling-non original container

Spray bottle in dish washing area not labeled. Employee indicated it was a de greasing solution. All potentially toxic chemicals should be stored in easily identified containers.

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

Items in reach in coolers and walk in coolers not properly date marked.

*15 Contact RTE Products w/ Bare Hands

Employees observed plating salads with bare hands

*31 Individual, disposable towels

No individual disposable towels at main production line hand wash sink. Soap dispenser missing front cover.

*14 When to wash hands before donning new gloves

Employees observed donning gloves without washing hands.

*45 Store maintenance equipment in orderly manner

A toilet bowl plunger observed near three compartment sink. If drain line becomes clogged, use a snake rather than a plunger. Recommend providing a screen such that blockages can be prevented.

*10 Q.A. PPM - follow manufacturer's direction

Quat sanitizer bucket tested 0 ppm Quat sanitizer. Audit sanitizer buckets before busy hours to make sure it has enough concentration to be effective.

*36 Cloths in-use for wiping between uses stored

All wiping cloths must be either in use or stored in sanitizing solution.

*18 Toxic items labeling-non original container

Sanitizer stored in green unmarked bucket. Advise getting additional red sanitizer buckets.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Bottom of containers stored directly upon whole cherry tomatoes and whole limes in walk in cooler. Food and utensils must be stored at least 6" off of floor in walk in cooler and in dry storage are

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

Quail eggs stored over leaf lettuce in prep cooler in main kitchen Raw shell eggs stored over proofing dough in reach in cooler.