Mrs Winnis Fruit Shop & Natural Beverages

*43 Light bulbs, light shields provided

replace non working light bulbs in coolers replace broken light shield

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

hot water for keep utensils in must be 135 or above observed 83.9 degrees f

*21 RFSM - Not On Site

rfsm manager not on site

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

provide label for chili container

*10 Chlorine sanitizer concentration, minimum temp.

chlorine solution 0 ppm

*42 Dirty nonfood contact surfaces

clean coolers, gaskets, freezer

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

observed raw shell eggs stored above vegetables in cooler

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*34 Pest control-routine inspections for

observed flies and fruit flies

*15 Contact RTE Products w/ Bare Hands

observed employee touched rte food with bare hands

*43 Light bulbs, light shields provided

Light bulb in RIC missing

*34 Remove dead/trapped pests

Observed dead roach

*42 Floors/walls/ceiling/nonfood dirty

Clean floor, coolers, vent hood, ceiling tiles, and freezers

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

Cover chili container on shelve

*06 Discard TCS if date marked exceeds temp & time

Ground beef 5-24-22 disposition

*36 Cloths in-use for wiping between uses stored

wet wiping cloths not stored in sanitizer bucket

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

Label food containers

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

personal drink in WIF

*39 Equipment-doors, seal hinges adjusted/intact

Broken gaskets on RIC

*47 Other Violations

Wood under cooler, and utensils needs be removed. Organize kitchen, sign 'inspection report' posted

*19 Water & Plumbing in good repair- per code

Repair leak under hand sink

*03 Food products not maintained at 135øF or above

brisket 127, ham 127.4 degrees f

*42 Dirty nonfood contact surfaces

clean freezer, coolers

*18 Toxic items storage adjacent to food/utensils

chemical spray bottle stored next to food product on shelves

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

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

store utensils with handle up

*22 Accredited food handler certificate - 60 days

provide food handler cards-last warning

*14 Wash hands after all other activities

wash hands after touching nose and face

*20 Grease Trap Tickets

no grease trap ticket

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

cloth under cutting board

*18 Toxic items labeling-non original container

provide label for chemical bottles

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

clearly date mark TCS food for 7 days only

*42 Dirty nonfood contact surfaces

clean freezers, coolers

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

observed wet wiping cloth under cutting board

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*40 Reuse of single service articles

do not reuse single use articles

*22 Handlers-Certificate Not On Site

FHC provide

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

raw eggs stored above carrots

*47 Conditions of Permit-in use of food equipment

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*10 Clean Sight and Touch

REMOVE EXCESS WATER FROM THE BOTTOM OF THE REACH IN COOLER

*19 Water & Plumbing in good repair- per code

REPAIR LEAK UNDER THE PIPING OF THE THREE COMPARTMENT SINK

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKET (DOOR GASKET)

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

PERSONAL EMPLOYEE DRINK RESTING ON FOOD PREP TABLE

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*34 Insect control:prevent dead insects from food

FRUIT FLIES

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

PERSONAL CELL PHONE RESTING ON A FOOD PREP TABLE

*10 Chlorine exposure time table

CHLORINE BUCKET FOR SANITIZING TOWELS (NO CONCENTRATION OF CHLORINE BLEACH)

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWEL RESTING ON A FOOD PREP TABLE

*34 Insect control:prevent dead insects from food

FLIES PRESENT IN THE KITCHEN

*21 RFSM - Not On Site

CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER NOT ON SITE

*28 Date marking commercially prepared of RTE/PHF

SLICED FRUIT NOT DATE MARKED

*03 Food products not maintained at 135øF or above

COOKED CHICKEN: 125.8 F

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS FOR SERVICE WITHIN THE LAST 90 DAYS

*21 RFSM - Not On Site

EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER

*24 Food Labeling- with common name of the food

LABEL BULK FOOD INGREDIENT CONTAINERS

*47 Handwashing signage

HAND WASH SIGN NEEDED FOR THE HAND SINK

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

missing writing employee health policies

*39 Equipment in good repair and proper adjustment.

repair stove grill pan holders kitchen area

*43 Clean vent syst:Intake/exhaust air ducts

vent hood system needs clean properly

*10 Clean Sight and Touch

clean inside all RI cooler units all shelves and under bottom shelves

*33 Remove soils from equipment & utensils

all equipment needs remove soils including -fryers and ovens -

*29 Sanitizing solutions, testing devices

sanitizer buckets missing

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

missing some date marking - food containers cooler units -

*22 Handlers-Certificate Not On Site

food handlers cards not on site

*42 Floors/walls/ceiling/nonfood dirty

floors need to clean properly at all times

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

missing sanitizer solution

*03 Food products not maintained at 135øF or above

warmers unit need to be at 135 F at all times chicken soup 110 F beans 132 F

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

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

missing writing employee health policies