Mot Hai Ba

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS TO TEST CONCENTRATION OF DISH MACHINE

*32 Maintain in Good Repair

REPLACE TORN GASKET OF WIC

*34 Outer openings:closing holes, gaps

BOTTOM OF BACK DOOR OBSERVED WITH LARGE GAP OPENING- SEAL PROPERLY TO ELIMINATE ENTRANCE OF INSECTS & RODENTS

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

*45 Premises shall be maintained in good repair

HANG MOP WHEN NOT IN USE . SEAL/ CLOSE GAPS IN FRP WALLS AROUND PIPES AND ALONG CORNERS WHERE NEEDED

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

Do not store raw ground beef over shrimp

*21 RFSM - Not On Site

Obtain RFSM from city of Dallas and post

*34 Outer door: solid,selfclosing,tightfitting

Provide door sweep for back door

*45 Premises shall be maintained in good repair

Fix small leak at 3CS

*10 Clean Sight and Touch

Clean inside ice machine

*19 Water & Plumbing in good repair- per code

Fix leaks at 3CS and Hand sink

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50 ppm

*37 Food shall be protected from contamination by storing the food in a clean, dry location

Fix leak in WIC

*45 Premises shall be maintained in good repair

Replace light under vent hood and handles on RIC

*20 Grease Trap Tickets

Keep grease trap record on site

*21 RFSM - Not On Site

Obtain RFSM

*45 Premises shall be maintained in good repair

Replace light under vent hood and cold water on hand sink

*47 Handwashing signage

Place hand washing sign in restroom

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

Observed employee drinking cup at work station

*45 Premises shall be maintained in good repair

Repair leak at hand sink. Repair leak underneath condensation line. Check WIC, temperature observed at 48-49'f

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

No hot water observed at the front hand sink

*33 Service sink or one curbed cleaning facility provided

no mop sink observed in the food establishment

*29 Sanitizing solutions, testing devices

must provide test strips to check the concentration of the sanitizer

*20 Grease Trap Tickets

last grease trap service

*47 Health permit posted

post current health permit

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

pre-cooked food stored inside of wic must be date marked

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

Provide guidance for cleanup of bodily fluid and or spill kit

*10 Clean Sight and Touch

clean ice machine

*20 Grease Trap Tickets

grease trap records not on site

*47 Handwashing signage

no handwash signage

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not have cloth under cutting board can not store utensils on cloth can not use cloth to catch splash or spillage

*42 Floors/walls/ceiling/nonfood dirty

*35 Hair Restraints effective

hair nets or hats

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

bottom of container can not sit on food (adulturation) you do not know where the bottom has been

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

can not store utensils in standing water

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not store utensils on cloth can not use cloth under cutting boards- get cutting board mats can not have cloth/paper over veggies- must be food grade paper (sushi paper)

*45 Lockers to be used to store personal items

no cell phones in the production area

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

food containers sitting on other food

*36 Cloths in-use for wiping between uses stored

Wet sanitation cloths wipes must be solution when not in use

*10 Clean Sight and Touch

Ice machine mold / mildew needs to be cleaned

*33 Warewashing sinks and drain boards, self-draining.

Dish washer has leak needs to be fixed

*31 Handwashing lavatory - used for other purpose

Hand sink can not be used as a dump sink

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

sanitation buckets can not be on the floor, solution dirty

*39 Store all equipment & utensil covered or inverted

plates and bowels need to be inverted/bottom up

*42 Dirty nonfood contact surfaces

clean shelves in walkin, clean dust from vents

*29 Food thermometers provided and accessible

need a thermometer in the bottom of make line

*47 Handwashing signage

Need "Hand washing only" sign, Need employees must wash hands before returning to work" sign in both bathooms

*18 Toxic items storage adjacent to food/utensils

bleach adj clean pots

*47 Conditions of Permit-in use of food equipment

*20 Grease Trap Tickets

no tickets

*02 Cold Hold (41øF/45øF or below)

sliced beef 59 F cauliflower 63 F WIC defrosting chicken wing 47F call for service

*21 RFSM - Not On Site

*15 Contact RTE Products w/ Bare Hands

*31 Handwashing lavatory - used for other purpose

servers dumping drinks

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

*34 Outer door: solid,selfclosing,tightfitting

seal up back door

*28 Do not exceed manuf. use by date

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

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

raw beef over carrots raw quail over raw fish raw shrimp over rte food@low boy

*02 Cold Hold (41øF/45øF or below)

mushrooms 50 F on top cooked shrimp 47 F

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

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

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