New Rush Hour Foodmart Kitchen

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

provide label for food storage containers

*19 Water & Plumbing in good repair- per code

faucet on 3 com sink is leaking

*45 Premises shall be maintained in good repair

repair ceiling tiles, wall edges, wall gaps

*10 Clean Sight and Touch

clean food contact surfaces-spatula/freezer

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

clearly date mark tcs food for 7 days only

*42 Dirty nonfood contact surfaces

clean fryer exterior, clean shelves

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

raw chicken stored above raw pork in ric

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*39 Store equipment & utensils in a clean, dry place

tongs hang on suppression system on vent a hood

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler

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

provide label for food storage container

*42 Dirty nonfood contact surfaces

clean coolers/freezer, clean table

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

* 21 RFSM notify 10 days & replacement in 45 days

new manager-obtain rfsm certificate within 45 days

*32 Equipment and Utensils Durability and Strength

do not use shopping bags-use approved food container

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 0 ppm

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

observed tray with food sit on trash can

*45 Premises shall be maintained in good repair

replace damaged ceiling tiles, floor tiles

*20 Grease Trap Tickets

provide grease trap ticket

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

clearly date mark TCS food for 7 days

*45 Premises shall be maintained in good repair

repair damage celling tiles

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

food cannot sit on trash can

*38 Thawing. under running water criteria

unapproved thawing method

*47 Conditions of Permit-in use of food equipment

need inspection report available upon request sign

*42 Dirty nonfood contact surfaces

clean cooler, freezer, vent hood, tables, sink

*14 When to wash hands before donning new gloves

Have to wash hands before putting on gloves

*31 Handwashing lavatory - used for other purpose

utensils in handsink

*29 Sanitizing solutions, testing devices

need testing strips and thermometers

*32 Maintain in Good Repair

repair cooler, freezer, cutting board

*21 RFSM - Not On Site

need RFSM

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Eggs can't be above ready to eat food

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*29 Sanitizing solutions, testing devices

Provide test strips

*32 Damaged Equipment

Repair RIC (observed 56 F)

*20 Grease Trap Tickets

Provide recent grease trap on site

*47 Other Violations

Replace bad ceiling tiles, remove wooden brick under 3-compartment sink

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

Label bulk food containers

*18 Toxic items labeling for original container

Label chemical sanitizer bottle and bucket.

*35 Jewelry Prohibition

remove jewelry while handling food

*02 Cold Hold (41øF/45øF or below)

Maintain all food at 41 F or lower. Observed sliced tomatoes at 55.9 F

*43 Ventilation,mechanical

Fix A/C unit

*22 Accredited food handler certificate - 60 days

Provide food handler on site

*42 Floors/walls/ceiling/nonfood dirty

Clean floor and floor drain,

*43 Light bulbs, light shields provided

replace light at vent ahood

*40 Reuse of single service articles

do not use to go boxes for storage of food

*20 Grease Trap Tickets

provide grease trap ticket every 90 days

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

clearly date mark TCS food for 7 days only

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

cover cooked food

*29 Sanitizing solutions, testing devices

must have test strips

*45 Premises shall be maintained in good repair

premises need to be in good condition, no gaps, replace tiles

*42 Dirty nonfood contact surfaces

clean wic

*02 Cold Hold (41øF/45øF or below)

tarter sauce 70 degrees f

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate

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

provide barrier between hand sink and food

*45 Premises shall be maintained in good repair

replace damaged ceiling tiles

*21 RFSM - Not On Site

obtain rfsm certificate

*42 Ventilation hood systems

clean vent a hood system

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

clearly date mark tcs food for 7 days only

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*39 Store equipment & utensils in a clean, dry place

store utensils in dry and clean area

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

provide label for food storage containers

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*18 Toxic items labeling-non original container

label chemical spray bottles

*31 Individual, disposable towels

provide

*23 No Water

no water

*42 Dirty nonfood contact surfaces

clean all equipment

*44 Trash can provided for papertowel waste

provide

*47 Handwashing signage

provide

*29 Sanitizing solutions, testing devices

provide test strips

*21 RFSM - Not On Site

provide

*46 Covered waste receptacle for women's restroom

provide

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*45 Premises shall be maintained in good repair

premises needs to be in good repair (ceiling tiles, cove base, floor tiles)

*10 Clean Sight and Touch

clean ice machine

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

provide

*34 Outer openings:closing holes, gaps

repair gap at entrance door

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

keep utensils 6 inches off the floor

*19 One Inch Air Gap

provide one inch air gap

*47 Handwashing signage

provide

*31 Individual, disposable towels

provide paper towels

*42 Dirty nonfood contact surfaces

clean shelves, coolers, freers, tables, fans in walk in cooler

*24 Food Label- manufacture/packer/distrubtor name

*45 Premises shall be maintained in good repair

ceiling tiles, floor, walls

*19 One Inch Air Gap

provide one inch air gap

*31 Individual, disposable towels

paper towels in restroom

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

provide

*43 Light bulbs, light shields provided

replace broken or damaged or not working light bulbs

*10 Clean Sight and Touch

clean ice machine

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

no hot water mop sink

*47 Handwashing signage

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

ice scoop

*42 Dirty nonfood contact surfaces

clean establishment

*10 Clean Sight and Touch

CLEAN MORE OFTEN

*45Physical Facilities Floors,Walls,Ceilings

*39 Cooking equipment free of encrusted grease

*10 Clean Sight and Touch

CLEAN THE FLOOR

*42 Dirty nonfood contact surfaces

clean the fryers ( heavy grease buildup)

*45Floors easily cleanable

heavy grease on the floor ( clean under the equipment )

*46 Covered waste receptacle for women's restroom

provide a covered lid trash can in the restroom ( His and her restroom)

*31 No soap at handsink

Missing the soap at the hand sink.

*29 Food thermometers provided and accessible

missing thermometer inside RIC unit

*10 Cleaning between Raw & Ready to Eat ( RTE )

need to clean and sanitize properly

*22 Handlers-Certificate Not On Site

missing food handler card

*47 RFSM Certificate - Not Display

need RFSM certification with the city of Dallas

*13 Discharges from the Eyes, Nose, a3nd Mouth

*31 Individual, disposable towels

need disposable towels at all times

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

missing writing employee health policies

*10 Sanitization after Cleaning

don't have sanitizer solution

*43 Clean vent syst:Intake/exhaust air ducts

need clean vent hood