Origin Natural Food

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

observed employee drinking and continued working without washing hands.bar/dish area

*31 Handwashing lavatory - used for other purpose

cannot use hand sink as a dump sink -bar, no soap at hand sink- bar

*42 Floors/walls/ceiling/nonfood dirty

detail clean floors throughout the kitchen

*39 Take-out beverage containers refilled by employees or the consumer if refilling is a contaminati

observed staff member touching food contact surface of dishes

*45 Dressing areas, designated

properly store personal items/ jackets etc

*24 Food Labeling- with common name of the food

label all food squeeze bottles (salad ric)

*10 Clean Sight and Touch

clean and sanitize all food contact surfaces at work stations for sight and touch

*31 No soap at handsink

no soap at the back hand sink

*34 Pets in common dining areas-cleaning

roaches observed at back food prep area-detail clean all food contact surface/ deep clean the entire facility/ eliminate them roaches at once

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

label bulk food containers with common name

*29 Sanitizing solutions, testing devices

provide QA test strips/3 comp sink

*07 Food safe, good condition, unadulterated, and honestly presented

coconut cream observed in galvanized can-ric store in food container

*26 Advisory-"consuming raw or undercooked#" text

provide consumer advisory for under cooked

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

Observed raw animal products stored over RTE foods in RIC's.

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*28 Original cont. of RTE/PHF/Day1= day of opening

Properly datemark prepared food items(name, prep-date, use-by date).

*31 Handwashing lavatory - accessible

Maintain handwash sinks accessible at all times.

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

Observed dirty fan cover, box fan in prep area.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*12 A food employee or conditional employee shall report to PIC the information as specified under (

Provide guidance for clean up of bodily fluid and for blood born pathogen spill kit.

*13 Discharges from the Eyes, Nose, a3nd Mouth

Provide employee health policies.

*21 RFSM - Not On Site

Register Food Manager Certificates with the City of Dallas and posting in public view.

*31 Handwashing lavatory - accessible

Maintain hand sinks accessible at all times. Observed front counter hand sink with equipment inside. Provide designated hand sink signs for all hand sinks.

*19 Water & Plumbing in good repair- per code

REPAIR HAND SINK ON FRONT LINE

*43 Light bulbs, light shields provided

REPAIR LIGHTS IN KITCHEN & UNDER VENT HOOD SYSTEM

*42 Floors/walls/ceiling/nonfood dirty

DEEP CLEAN FLOORS, WALLS & REMOVE DUST BUILD-UP IN KITCHEN CEILING

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED ON FOOD EQUIPMENT

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOODS

*14 When to wash hands as often as necessary during prep

LACK OF HAND WASHING

*18 Toxic items stored above food/utensils

S. BUCKET STORED ABOUT S. SERVICE ITEMS

*03 Food products not maintained at 135øF or above

C. NUGGETS 117.5, G. CHICKEN 94.1

*02 Cold Hold (41øF/45øF or below)

R. EGGS 82.2, C. TOM 51.2, & C. MUSHROOMS 49.0,

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

REMOVE ALL ABSORBENT MATERIALS FROM UNDER FOOD EQUIPMENT

*10 Clean Sight and Touch

CLEAN RIC(S)

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

LABEL ALL S. BOTTLES

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

UTENSILS IMPROPERLY STORED IN WATER

*35 Jewelry Prohibition

NO JEWELRY ALLOWED

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

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

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

*10 Clean Sight and Touch

*18 Toxic items storage adjacent to food/utensils

*39 Cutting surfaces.

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

pico de gall 53.1F, s. mushroom 52.4, r.eggs 51.3, r. shell eggs 53.0f, c. zucchini 52.8, r.s. potatoes 55.8F,

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*10 Clean Sight and Touch

CLEAN RIC(S)

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES & BRACELETS)

*31 Handwashing lavatory - used for other purpose

OBSERVED R. CHICKEN STORED IN HAND SINK

*02 Cold Hold (41øF/45øF or below)

Temps above 41

*10 Clean Sight and Touch

Dirty interior of ice bin (pink slime). ***photograph taken***

*19 Water & Plumbing in good repair- per code

Leaky pipe needs repair.

*32 Equipment has cracks and corners

Replace broken door gaskets. Clean shelves and vents in the fridge. Dirty coffee machine.

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

Stored all equipment and food products off the ground.

*42 Dirty nonfood contact surfaces

Clean ceiling tiles and vents.

*47 Other Violations

Please obtain a handwash sign

*19 Hand sink water temperature below 110'F

front counter hws observed with hot water valve turned off

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

*40 Store single-service item in original package

keep coffee filters in plastic bags or other protective means

*32 Damaged Equipment

replace torn gaskets where needed on RIC units

*45Floor, wall, ceiling - Exposed material

patch holes in FRP walls where needed BOH

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

*31 Handwashing lavatory - used for other purpose

bar hws used as dump sink

*36 Cloths in-use for wiping between uses stored

on prep tables and in RIC

*35 Jewelry Prohibition

bracelets observed on kitchen employees

*34 Outer door: solid,selfclosing,tightfitting

seal back door properly, bottom door sweep

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

label all food containers with common name

*34 Outer openings:closing holes, gaps

seal back door properly to prevent entrance of insect and rodents

*39 Store all equipment & utensil covered or inverted

coffe filters

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

personal beverages observed on top of cutting board and next to production ric

*31 Handwashing lavatory - accessible

*21 RFSM - Not On Site

Provide city registered food service manager certificate.

*10 Clean Sight and Touch

clean the soda gun ( mold and mildew)

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

*42 Dirty nonfood contact surfaces

clean the gaskets on the reach in cooler ( old food particles and dirt)

*32 Maintain in Good Repair

the hot water handle is broken by the stove.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

the cooked chicken was above the cooked beef ( reverse chicken always on the bottom by cooking temperature)

*29 Cold/hot hold unit thermometer easily viewable

Missing the thermometer in the cooler with milk ( bar area. )

*47 RFSM Certificate - Not Display

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

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

chicken wings 49.5 degrees Fahrenheit, egg 45.6 degrees Fahrenheit, chicken 52 degrees Fahrenheit

*10 Chlorine sanitizer concentration, minimum temp.

0ppm

*14 When to wash hands as often as necessary during prep

*31 Handwashing lavatory - used for other purpose

Hand sink used for food prep

*32 Approved Food Contact Equip.

Clothes under cutting boards

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

*42 Dirty nonfood contact surfaces

Clean air vents

*45 Lockers to be used to store personal items

*47 Permit/license posted

*02 Cold Hold (41øF/45øF or below)

mayonnaise 51.9 degrees Fahrenheit

*10 Chlorine sanitizer concentration, minimum temp.

0ppm dishwasher

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*26 Consumer Advisory Disclosure---asterisking

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - used for other purpose

Used to thaw chicken sausage

*34 Outer door: solid,selfclosing,tightfitting

door to kitchen propped open

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Clean air vent covers.