Monkey King Noodle Company

*10 Clean Sight and Touch

Mold inside ice machine and dirty microwave on top.

*21 RFSM - Not On Site

No RFSM on site.

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

No date mark on tomato paste.

*31 Handwashing lavatory - used for other purpose

Cannot store utensils in hand sink, cannot use for other purposes than hand washing.

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

Cannot store any food items on the floor, must be at least 6 inches above the floor.

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

Cannot store utensils on the floor.

*46 Covered waste receptacle for women's restroom

Need trash can lid or cover.

*47 Other Violations

Need choking poster posted in dining room.

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

Label all bulk items.

*34 Pest control-routine inspections for

Need to provide routine pest control.

*19 Water & Plumbing in good repair- per code

Hand sink leaking (bathroom).

*36 Cloths in-use for wiping between uses stored

Store wet wiping towels in a sanitizing solution when not use

*47 Other Violations

Observed venthood filters not in place well cooking food, No current pest control seen/provide

*24 Food Labeling- with common name of the food

Label all food squeeze bottles/sauces

*45 Drying Mops-air dry

Hang wet mops to dry

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

Observed in use utensils inside of bulk ingredient bins (flour)

*42 Floors/walls/ceiling/nonfood dirty

Clean walls underneath food equipment

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

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

All cooked RTE foods must be date marked

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

Food must stay/hot/cold. Observed food out at room temperature at 76 F / 62 F. Hot building temperature must be maintained at 135 F

*22 Accredited food handler certificate - 60 days

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath cutting boards

*39 Cooking equipment free of encrusted grease

*45 Cleaning floors, dustless methods

*18 Toxic items labeling-non original container

spray bottle of what appears to be windex unlabeled

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

a designated area for employees to drink would need to be provided- keep away from the main kitchen prep area

*29 Sanitizing solutions, testing devices

*35 Hair Restraints effective

* 21 RFSM notify 10 days & replacement in 45 days

register at appointments.dallascityhall.com

*10 A chemical sanitizer used: contact times criteria

no sanitizer observed with the test strips- have a technician inspect it

*10 Other sanitizer use - manufacturer label direction

no sanitizer in the sanitizer bucket

*32 Damaged Equipment

hot water knob at the front hand wash sink

*36 Cloths in-use for wiping between uses stored

towel should be stored in a sanitizer bucket

*19 One Inch Air Gap

three compartment sink

*20 Grease Trap Tickets

needed on site

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection- did not see any on site and the employee was not able to present me with one

*27 Cooling, heating, and holding capacities. Equipment

warmers set around 115 degrees F

*47 Handler-Certificate Not on site

needs to be on site

*24 Food Labeling- with common name of the food

*19 Water & Plumbing in good repair- per code

leaking pipe at the three compartment sink

*34 Outer door: solid,selfclosing,tightfitting