New China Cafe

*39 Equipment-doors, seal hinges adjusted/intact

replace damaged gasket on RIC door.

*42 Floors/walls/ceiling/nonfood dirty

heavy grime build up on perimeter of floors. clean.

*47 Conditions of Permit-in use of food equipment

repost consumer health sign "most recent health report is available upon request"

*47 Conditions of Permit-in use of food equipment

PROVIDE CONSUMER HEALTH SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON WIRE STORAGES SHELVES, CLEAN.

*39 Equipment-doors, seal hinges adjusted/intact

OBSERVED DAMAGED GASKETS OF REACH IN COOLER LOCATED ON LEFT SIDE OF KITCHEN .

*47 Conditions of Permit-in use of food equipment

Provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*42 Dirty nonfood contact surfaces

observed grease build up on wire shelves, clean. grime build up on gaskets of equipment.

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

observed cooling food left uncovered, COVER.

*32 Thermometer in good condition or discarded

thermometer of reach in cooler located on the left is damaged, replace.

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

observed sauce uncovered below raw steak, RFSM moved sauce container. arrange food properly to prevent cross contamination.

*39 Soda nozzles and ice bin clean to remove soil

observed small black residue on ceiling of inside of ice machine and on ice guard(ice not use for human consumption. clean.

*42 Floors/walls/ceiling/nonfood dirty

observed dust build up on ceiling tiles. clean.

*47 Conditions of Permit-in use of food equipment

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

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

observed cooling food not covered, cover to prevent contamination.

*47 Conditions of Permit-in use of food equipment

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*42 Floors/walls/ceiling/nonfood dirty

grime on walls, clean.

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

observed raw shrimp stored above fresh produce in ric, observed raw chicken stored above RTE food in ric. RFSM corrected onsite.

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

observed several squeeze bottles with food not labeled with name of contents.

*36 Cloths in-use for wiping between uses stored

wet cloth not in sanitizer buckets, wet cloths were observed on food contact surfaces. place wet cloth back into sanitizer bucket when not in use.

*39 Equipment in good repair and proper adjustment.

reach in freezer has large build up of ice, follow manufacturers defrost procedure.

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

reach in freezer has large build up of ice, remove ice to prevent potential contamination of food.

*45 Premises shall be maintained in good repair

observed falling cove base next to service sink.

*43 Clean vent syst:Intake/exhaust air ducts

intake vent has heavy grime, clean/

*42 Dirty nonfood contact surfaces

frp wall have heavy grime, pipes have heavy grime. floor has heavy grime. clean.

*34 Controlling pests. Eliminating harborage conditions

heavy grime in between cooking equipment and cold hold units, clean.

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

raw shrimp on container was stored above cut produce, arrange food properly to avoid contamination

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

multiple containers of sliced produce and sliced raw protein was stored in reach in cooler without proper date marking.

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

scoop used for rice stored in water container that is at 75F, water must be 135F or above

*45 Premises shall be maintained in good repair

observed broken floor tiles, repair.

*47 Conditions of Permit-in use of food equipment

most recent health report is available upon request.

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

personal drinks stored above uncovered food in reach in coolers.

*18 Medicines labeled and stored properly

bottle of pain killers stored above working food contact surfaces

*10 Clean Sight and Touch

black residue on ice bin, dispose of ice in ice bin, clean and sanitize ice bin.

*31 Individual, disposable towels

missing disposable paper towels in mens and womens restroom.

*34 Controlling pests. Eliminating harborage conditions

grime on floors. clean food debri.

*42 Dirty nonfood contact surfaces

clean all equipment that has build up of grime, clean baseboard of 3 comp sink, clean grime off non food contact surfaces.

*39 Store all equipment & utensil covered or inverted

pots and pans stored upright and collecting dust.

*18 Medicines labeled and stored properly

bottle of pain killers stored above working food contact surfaces.

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

label clear squeeze bottles with common name of contents.

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

personal coffee drink stored above produce in reach in cooler.

*39 Cooking equipment free of encrusted grease

fryers and cooking equipment encrusted with grease accumulations must be remove all grease accumulations from equipment use as -public health control-

*43 Clean vent syst:Intake/exhaust air ducts

a/c units vents covers on all areas dirty with soils residues and grease accumulations must be clean to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

ceiling, walls and floors behind equipment dirty with soils residues and grease accumulations must be clean to avoid contamination- use as public health control -

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

missing date marking on food containers inside cooler units must be date mark all food containers on all areas

*18 Equipment and Utensils Multiuse Materials-safe

using non approved thank you bags as food containers must be have approved food containers to avoid chemical contamination

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

missing writing employee health policies

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

must cool TCS foods (chicken) correctly

*03 Food products not maintained at 135øF or above

cooked chicken and beef not maintained at the proper temperature

*33 Manual ware washing, sink compartment requirement

3 compartment sink must be set up correctly (wash/rinse/sanitizer)

*36 Cloths in-use for wiping between uses stored

do not store wet wiping towels on storage counter

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

store soy sauce off of the floor in dry storage

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

Do not store utensils between equipment

*40 Store single-service item in original package

*41 Food shall be honestly presented

relabel bulk ingredient bins (flour, corn starch) clean shelves

*42 Dirty nonfood contact surfaces

encrusted grease build-up observed at side wok

*45 Drying Mops-air dry

install rack to properly store wet mops

*47 Other Violations

label mop sink must record hot/cold/cooking temperatures daily

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*45 Premises:Cleaning, frequency and restrictions

floors dirty with debris and contamination must be clean during operational hours to avoid food contamination walls and ceiling dirty must be clean encrusted soil and contamination for public haza

*39 Cooking equipment free of encrusted grease

cooking commercial rice encrusted with deposits and soil accumulations all equipment must be clean or exchange to avoid contamination

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

eggs in medium shelf must be at bottom shelf to avoid food contamination

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

missing writing employee health policies

*15 Contact RTE Products w/ Bare Hands

BARE HAND CONTACT WITH READY TO EAT CARROTS

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

RAW CHICKEN ABOVE CUCUMBERS IN REACH IN COOLER RAW BEEF ABOVE LETTUCE IN THE REACH IN COOLER

*10 Chlorine exposure time table

NO CHLORINE IN THE SANITIZING COMPARTMENT (THREE COMPARTMENT SINK)

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CERTIFICATE FOR ONE KITCHEN WORKER MISSING ONE

*35 Hair Restraints effective

ALL KITCHEN WORKERS MUST WEAR HAIR RESTRAINTS PERSONAL DRINK RESTING ON A FOOD PREPARATION TABLE IN THE KITCHEN

*34 Insect control:prevent dead insects from food

FLIES PRESENT IN THE KITCHEN/ FOOD PREPARATION AREA

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

FOOD CONTAINERS RESTING DIRECTLY ON THE FLOOR IN THE KITCHEN

*45 Premises shall be maintained in good repair

REPAIR WALL/ FLOOR BOARD IN THE WOMEN'S RESTROOM

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS OF THE KITCHEN

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKET

*29 Food thermometers provided and accessible

NEED A PROBE THERMOMETER THAT CAN READ COLD AND HOT TEMPS

*39 Keep utensils handles upright or protected

ICE SCOOP IN ICE MACHINE

*42 Nonfood-contact surfaces material

NO TOWEL UNDER CUTTING BOARD

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

FOR EGG ROLLS

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK SCREEN

*36 Cloths in-use for wiping between uses stored