Namoo Korean Restaurant House of Trees

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

Raw meat stored over vegetables

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

*02 Cold Hold (41øF/45øF or below)

Tofu 50.0 degrees top of the point of usage refrigerator

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

Two different employees donning gloves without washing hands

*34 Live animals not allowed

Cat with potty pan is the food storage/food preparation area

*31 Hand sinks: number installed for convenient use

The room storing the meat saw needs a hand sink

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution

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

Foods in the walk in refrigerator

*19 Backflow prevention device - air gap

Attached hose at the three compartment sink

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

*34 Live animals not allowed

Cat complete with potty pan in the food storage area

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Bean oaste held at 78.2 degrees

*38 Thawing. under running water criteria - < 4 hours

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

*18 Galvanized metal may not used with acdic food

*42 Nonfood-contact surfaces material

Cardboard lined shelves in the walk in cooler

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

Raw shell eggs stored over cooked vegetables Raw meat stored over raw vegetables

*40 Reuse of single service articles

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

Cooked potato held at 80.5 degrees Raw squid held at 45.2 degres

*15 Bare hands contact with ready-to-eat foods

Handling ice with bare hands

*20 Grease Trap Tickets

Out of date

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

Cooked potatoes held at 80.2 degrees on the counter without refrigeration

*43 Light - 50 foot : Food and utensils area

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

Raw meat stored over cooked meat

*38 Thawing. under running water criteria - water velocity

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

Raw beef hearts stored over 5 gsllon bucket of soy sauce

*29 Thermometer calibrated to ensure accuracy

*42 Nonfood-contact surfaces material

Foil lined shelves Card board liners in the walk in refrigerator

*19 Backflow prevention device - air gap

Ice machine missing an air gap

*02 Cold Hold (41øF/45øF or below)

Raw squid at 56.5 degrees Cooked vegetables at 45.6 degrees

*43 Light - 50 foot : Food and utensils area

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

*01 Cooling -- within 2 hours, 135-70øF

Cooling soups without a source of refrigeration Whole chicken soup at 113.1 degrees Vegetable based soup at 123.9 degrees

*32 Approved Food Contact Equip.

Ice chest used as a tea dispenser

*19 One Inch Air Gap

Ice maker drain less than one ice off of the floor Attached hose at the three compartment sink

*42 Nonfood-contact surfaces material

Foil lined surfaces

*40 Reuse of single service articles

Styrofoam containers

*01 Cooling -- within 2 hours, 135-70øF

Cooling foods on the counter without refrigeration

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

*02 Cold Hold (41øF/45øF or below)

Cooked potatoes held on the counter at 80.0 degrees

*38 Thawing. under running water criteria - < 4 hours

*32 Equipment and Utensils Multiuse Materials durable

Ice chest used as a tea dispenser

*40 Reuse of single service articles

Foam coolers

*19 Backflow prevention device - air gap

*35 Hair Restraints effective

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

Two drain boards needed

*01 Cooling -- total 6 hours, 135-41øF

Cooling a five gallon stock pot of soup on a shelf at 101.5 degrees

*42 Nonfood-contact surfaces material

Foil lined surfaces

*31 Individual, disposable towels

Front hand sink

*36 Cloths in-use for wiping between uses stored

Wiping rags not stored in the sanitizing water

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

Raw shell eggs stored over "RTE foods

*43 Light - 50 foot : Food and utensils area

*18 Toxic items used according to law

Raid

*18 Toxic items storage adjacent to food/utensils

mopping products stored adjacent to cans of sauce

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

cans of sauce stored on the floor in the storage area

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

raw eggs stored on a shelf above a pot of soup and sauces in the walk in cooler

*32 Nonfood surfaces-design to be cleaned easily

clean the ceiling of the walk in cooler; dusty and moldy

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine; mold observed inside the ice machine

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

personal drink stored adjacent to peppers intended for costumers

*29 Sanitizing solutions, testing devices

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*43 Clean vent syst:Intake/exhaust air ducts

*45Floor, wall, ceiling - Exposed material

repair ceiling tiles in the storage room and throughout the kitchen area

*42 Dirty nonfood contact surfaces

clean fan covers inside the walk in cooler

*32 Damaged Equipment

replace the air gaskets inside the reach in coolers

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

uncovered food items in the walk in coolers under dirty fan covers

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine; slime

*21 RFSM - Not On Site

Register with the City of Dallas as a registered food service manager by next inspection(6 months) to avoid a citation.