Milo Butterfingers

*42 Dirty nonfood contact surfaces

Detail clean the exterior of all equipment at cook line

*45 Premises shall be maintained in good repair

Clean and organize beer box area

*10 Clean Sight and Touch

Observed dirty soda gun nozzles and holders.

*19 One Inch Air Gap

Need at least 1" air gap at floor drains.

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*31 Handwashing lavatory - used for other purpose

Observed handwash sink used for other purposes.

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

Observed dirty ceiling at bar area.

*47 Handwashing signage

Need handwash signage at handwash sinks.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw chicken store together with cheese, bell pepper, onion

*10 Clean Sight and Touch

Provide cleaning for the coolers, prep area

*31 Handwashing lavatory - used for other purpose

Observed utensil in the hand sink

*21 RFSM - Not On Site

Expired RFSM

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

Provide splash guard for the hand sink right next to open top coolers

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

Provide date marking for all the food containers in the coolers

*18 Toxic Chemical Storage - Retail Sale

Observed sanitizer bucket above the onion and bacon

*32 Approved Food Contact Equip.

Observed big broken board use as the topper of the RIC

*02 Cold Hold (41øF/45øF or below)

S. CHEESE 46.1, D. TOM 44.4, R. BEANS 46.9

*10 Clean Sight and Touch

CLEAN RIC(S)

*19 Water & Plumbing in good repair- per code

REPAIR LEAK @ HAND SINK

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

FLIES

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

DEEP CLEAN FLOORS

*45 Premises shall be maintained in good repair

REPAIR DOOR TO KITCHEN

*39 Store all equipment & utensil covered or inverted

INVERT / COVER SINGLE SERVICE ITEMS

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP AT 3 COMP SINK

*02 Cold Hold (41øF/45øF or below)

R. BEAN 44.0 S. CHEESE 43.8 & S. TOM 43.6f

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS

*06 Discard if TCS is in container w/ no date or day

NO DATE MAKING ON PREPARED FOOD

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

S. TOMATOES 45.7 & S. TOMATOES 44.9F

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOODS

*18 Toxic items labeling-non original container

LABEL TOXIC S. BOTTLES

*32 Damaged Equipment

REPLACE DAMAGE GASKETS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS ON RIC

*39 Store all equipment & utensil covered or inverted

COVER / INVERT DISHES

*39 Cutting surfaces.

RESURFACE CUTTING SURFACE

*02 Cold Hold (41øF/45øF or below)

LETTUCE 47.5 & S. CHEESE 45.1

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*47 Other Violations

LABEL 3 COMP SINK

*32 Damaged Equipment

REPAIR GASKETS REPAIR OR REMOVE ALL NON WORKING EQUIPMENT REMOVE RUST FROM SHELVES

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

FRUIT FLIES

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*10 Sanitization after Cleaning

sanitizer at bar 3 compartment sink low 100 ppm needs to be 200ppm

*31 Handwashing lavatory - accessible

bar hand sink blocked

*45 Premises shall be maintained in good repair

unclog drains of soda gun holders

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

no date marking

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw chicken next to celery raw beef sitting on the make line next to RTE

*31 Handwashing lavatory - used for other purpose

hand sink used for thawing

*14 When to wash hands between raw and RTE foods

*10 Clean Sight and Touch

Clean cam opener clean microwave Clean meat slicer

*34 Controlling pests. Eliminating harborage conditions

fruit flies and flies

*42 Floors/walls/ceiling/nonfood dirty

clean splash on all walls and equipment clean build up on shelves clean bottom of dry goods

*36 Cloths in-use for wiping between uses stored

sanitation cloths must be in solution when not in use

*18 Toxic items storage adjacent to food/utensils

chemical sanitizer bucket on prep table

*47 Handwashing signage

Need a “Employees must was hands before returning to work” sign in all bathrooms

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

need to replace weather stripping on front and side doors, patio door does not shut

*10 Sanitization after Cleaning

No sanitizer in bar 3 comp

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

raw beef next to RTE

*42 Nonfood-contact surfaces material

clean exterior of equipment and splash on walls

*47 Handwashing signage

Need a “hand washing only “ sign at all hand sinks

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*32 Equipment & Utensils resistant pit,chip, crazing

*19 Water & Plumbing in good repair- per code

small leak on hand wash bar area

*31 Handwashing lavatory - used for other purpose

*10 Clean Sight and Touch

can opener blade with food particles

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

squeeze bottles

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

*10 Clean Sight and Touch

soda guns thick build up of mold on nozzle

*35 Hair Restraints effective

restrain hair @ bar

*29 Food thermometers provided and accessible

at bar

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

please wash hands after blowing nose

*02 Cold Hold (41øF/45øF or below)

Milk at bar 49F, discard

*40 Reuse of single service articles

do not reuse old sour cream containers

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

*45 Clean facilities as often as necessary.

keep equip, floors, etc clean

*15 Contact RTE Products w/ Bare Hands

bartenders touching limes without gloves or utensils

*29 Food thermometers provided and accessible

at bar

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

date marks needed in big cooler

*02 Cold Hold (41øF/45øF or below)

shredded cheese 47 F cooler at 50 F moving phf milk 44 F