Open Sesame Lebanese Grill

*10 Clean Sight and Touch

CLEAN INTERIOR OF REACH-IN-COOLER / NOT CLEAN FOR SIGHT AND TOUCH CLEAN PULL OUT DRAWERS FOR SIGHT/TOUCH (DRY INGREDIENT) CLEAN INTERIOR OF REACH-IN-COOLER/ NOT CLEAN FOR SIGHT TOUCH

*18 Toxic items storage adjacent to food/utensils

CHEMICALS OBSERVED NEXT TO OPEN CONTAINERS OF FLOUR

*24 Food packaged in a establishment, shall be labeled as specified in law

*28 Date marking combined ingredients for RTE/ TCS food

COOKED READY TO EAT FOODS WITH EXPIRATION DATES (WIC)

*31 Handwashing lavatory - accessible

OBSERVED DISHES INSIDE OF FRONT HAND SINK NO PAPER TOWELS AT BACK HAND SINK

*32 Maintain in Good Repair

CUTTING BOARDS OBSERVED IN POOR CONDITION/ REP RUSTED SHELVING SEEN INSIDE WALK-IN-COOLER.

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

PROPERLY STORE PERSONAL DRINKS IN FOOD PREP AREA

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

OBSERVED FOOD ON THE FLOOR- WALK -IN-COOLER-COS

*39 Equipment and Utensils Storage

*40 Single use articel wrapped or dispensed

PROTECT SINGLE SERVICE ITEMS BY STORING OFF THE FLOOR

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

LABEL BULK INGREDIENT BINS WITH COMMON NAME

*45 Premises shall be maintained in good repair

REPLACE BLOWN OUT LIGHT ABOVE BACK DOOR HANG WET MOP TO DRY CLEAN. ORGANIZE THE BACK STORAGE AREA WALLS NEAR MOP SINK NOT IN GOOD REPAIR

*46 Physical Facilities Premises

STAFF RESTROOM OBSERVED NOT CLEAN

*31 Handwashing lavatory - used for other purpose

Equipment stored in hand sink

*19 Water & Plumbing in good repair- per code

Address plumbing issues

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

Repair hot water capacity at hand sink

*45 Lockers to be used to store personal items

*18 Unnecessary chemicals not allowed

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

*42 Dirty nonfood contact surfaces

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

Raw beef on prep table next to cut vegetables

*15 Contact RTE Products w/ Bare Hands

Employee observed touching RTE food with Bare hands

*21 RFSM - Not On Site

No RFSM on site

*31 Individual, disposable towels

Hand wash sink missing Paper towels

*35 Hair Restraints effective

Employees missing hair restraint

*39 Keep utensils handles upright or protected

Utensils with no handles being used as scoops

*34 Outer door: solid,selfclosing,tightfitting

Rear door not self closing

*46 Covered waste receptacle for women's restroom

No covered trash can in female restroom

*34 Controlling pests. Eliminating harborage conditions

Observed gnats near floor drain.

*39 Cutting surfaces.

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

Properly store personal drinks.

*45 Premises shall be maintained in good repair

Repair leak at handwash sink and self-closing device on back door. Repair holes in wall.

*31 Handwashing lavatory - accessible

Do not store food in sink.

*47 Other Violations

Purchase additional containers to cool food down. Clean and organize back storage area.

*27 Cooling method, criteria - smaller portions

Food cooling at room temp.

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

squeeze bottles and bulk ingredients

*10 Clean Sight and Touch

Black build-up observed on soda nozzles.

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

*46 Covered waste receptacle for women's restroom

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

Cleaning bottle unlabeled

*19 Water & Plumbing in good repair- per code

Hand wash sink not in good working condition

*29 Food thermometers provided and accessible

Must have working food thermometer

*32 Damaged Equipment

damaged drink dispenser

*33 Warewashing equipment, cleaning agents

Dishwasher unable to pump sanitizer

*35 Hair Restraints effective

Employees must have hair restraints

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Food must be kept 6 inches above the floor

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

Utensils must be kept 6 inches above the floor

*43 Clean vent syst:Intake/exhaust air ducts

Must clean air intake vents

*47 Handwashing signage

Must have hand wash signs

*10 Sanitization after Cleaning

no sanitizer in the dishwasher

*42 Dirty nonfood contact surfaces

clean splash and build up throughout the store. Shelves, table top in kitchen, dust on vents, under coke machine, corners and under equipment

*32 Equipment and Utensils Multiuse Materials durable

can not store food or utensils on cloth- can grow bacteria remove protective film from prep table

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

beef above dry peppers and next to ready to eat

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

employee drinks and personal items on prep surfaces

*32 Equipment & Utensils smooth easily cleanable

you can not have cloth under curring board- get cutting board mats you can not store food or utensils on clot or paper

*03 Food products not maintained at 135øF or above

temperatures not maintained @ 135 degrees f or above. violations are marked with *

*42 Nonfood-contact surfaces material

clean splash and build up on walls floors and equipment

*31 Handwashing lavatory - accessible

*19 Water & Plumbing in good repair- per code

Hand sink, under 3 comp sink

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

*29 Food thermometers provided and accessible

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

*20 Grease Trap Tickets

*18 Toxic items labeling-non original container

*22 Handlers-Certificate Not On Site

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

*35 Hair Restraints effective

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*47 Handwashing signage

*19 Water & Plumbing in good repair- per code

*39 Equipment in good repair and proper adjustment.

RIC AMBIANT TEMP 50 DEGREE F

*18 Toxic items labeling-non original container

LABEL TOXIC SPRAY BOTTLE

*47 Handwashing signage

AT ALL HAND SINKS

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

ITEMS IN COOLER MISSING DATES- VEGETABLES STORED OVER NIGHT

*19 Water & Plumbing in good repair- per code

SERVICE NON WORKING HAND SINK

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION

*47 Handwashing signage

AT ALL HAND SINKS

*18 Toxic items storage adjacent to food/utensils

SPRAY BOTTLE SCORED NEXT TO HAND SINK

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

SINGLE SERVICE AND BULK ITEMS

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINER

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENT HOOD AND VENT TO BE FREE OF DUST

*21 RFSM - Not On Site

EXPIRED, RE-REGISTER

*29 Sanitizing solutions, testing devices

NEED CHLORINE TEST STRIPS

*47 Handwashing signage

AT HAND SINK

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

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

ITEMS STORED IN COOLER OVER 24 HRS

*18 Toxic items labeling-non original container

RE LABEL SPRAY BOTTLES

*15 Contact RTE Products w/ Bare Hands

WITH BREAD

*47 Handwashing signage

AT DESIGNATED HAND SINK

*31 Handwashing lavatory - used for other purpose

USED FOR WASHING TOWELS

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

RICE STORED ON GROUND

*18 Medicines labeled and stored properly

*43 Clean vent syst:Intake/exhaust air ducts

VENT HOOD NEEDS TO BE CLEAN TO BE FREE OF DUST

*42 Dirty nonfood contact surfaces

SHELVES IN KITCHEN

*42 Dirty nonfood contact surfaces

Dirty vents of A/C intake. Dirty front over door at main service area.

*47 RFSM Certificate - Not Display

RFSM Certificate on display, but it is original certificate showing food safety education. Registered Food Service Manager certified through the City of Dallas must be present at all times food is

*14 When to wash hands before donning new gloves

Employee observed donning gloves without washing hands.

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

Rice observed on floor at time of inspection. Foods stored on floor inside walk in cooler. Any foods should be stored at least 6 inches above the floor.

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

Any foods stored in cold hold over 24 hours should be date marked. Also clearly identifying product is advised.

*30 Food Establishment Permit

Food Establishment Permit not on display at time of inspection. Records show location is past due on permit fees. Aged as follows: 1-30 days $236.00 31-60 days $236.66 Total amount due $472