Ostion Azul

*10 Clean Sight and Touch

Must clean oyster splitter after use

*18 Toxic items used according to law

Sanitizer solution too strong>must be between 50-100 ppm

*21 Outfitter-Certified Food Manager

Food manager certificate expired>renew immediately

*24 Shellfish tags kept for 90 days: do not mix shellstock

Must keep shell tags for oysters for 90 days after box is used

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

Inaccurate to little date marking>must date all food kept for more than 24 hrs

*32 Damaged Equipment

Observed cup with chip>replace all broken/damaged utensils & equipment

*34 Pest control-routine inspections for

Flies observed in kitchen

*35 Hair Restraints effective

Employees/cooks seen without hair nets

*43 Ventilation hood-prevent grease dripping

Clean vent hood

*45 Premises shall be maintained in good repair

Replace knobs at hand sink & leak

*10 Chlorine exposure time table

Sanitizer (Chlorine) concentration was too low>must be between 50-100 ppm Cl

*24 Food Labeling- with common name of the food

Label all containers with their contents (ketchup)

*32 Nonfood surfaces-design to be cleaned easily

Remove plastic from sides of reach-in cooler used as prep station

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

Separate employee/personal food from food for sale

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

Ensure all containers are covered to avoid cross contamination

*45 Unnecessary articles prohibited

Fix or get rid of equipment that isn't working

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

When thawing food/food product ensure to either have food submerged in running water or in refrigerator

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

*45 Premises:Cleaning, frequency and restrictions

men restroom dirty must be clean use as public health control

*42 Floors/walls/ceiling/nonfood dirty

floors behind cooking equipment and under equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and encrusted grease in all areas must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing date marking on food containers inside cooler units must be have date marks on food containers in all areas

*29 Sanitizing solutions, testing devices

missing set up 3c sink of sanitizing solution must be have sanitizing solution at 3c sink during operational hours to avoid cross contamination

*24 Food Labeling- with common name of the food

missing labels on food containers inside cooler units must be labeling food containers in all areas to avoid cross contamination

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

raw food containers and cooked food containers mixed in top of each in all cooler units must be separate all food containers to avoid cross contamination

*31 Individual, disposable towels

missing towels at hand sink must be have individual towels on all hand sinks

*22 Accredited food handler certificate - 60 days

missing current food handler cards on site must be have current food handler cards on site

*45 Premises shall be maintained in good repair

ceiling broken with expose material on back kitchen area must be replace or repair to avoid chemical contamination

*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator

hermetic containers dirty with grease and soils accumulations must be clean to avoid cross contamination

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket on site

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

food containers with thawing fish in bleeding water must be clean fish and use clear water to avoid cross contamination or prepared once thawing is complete

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

PIC must be discard food containers without day or dates to avoid cross contamination

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

food containers inside cooler units missing covers or lids must be have cover or lids to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

*47 Handwashing signage

missing hand washing signage poster on hand sinks must be have signage to prevent contamination by employee use as public health control

*10 Equipment and Utensils Cleaning-contamination

food surfaces in all areas dirty with soils and grease accumulations must be clean to avoid cross contamination

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket on site

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

missing date or day markings on food containers must be date or day mark all food containers

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils accumulations, encrusted grease must be clean to avoid cross contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards must be have current food handler cards

*29 Sanitizing solutions, testing devices

missing sanitizer buckets on kitchen and service area must be have on site: 100 ppm chlorine concentration at sanitizer bucket during operational hours

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

missing writing employee health policies

*10 Clean Sight and Touch

cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing body fluids clean up procedures / spill kit

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*10 Chlorine sanitizer concentration, minimum temp.

tested over 200 ppm

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

*29 Mechanical holding unit, thermometer location

*32 Approved Food Contact Equip.

Replace residential freezer and microwave with commercial units.

*34 Outer door: solid,selfclosing,tightfitting

all outside doors

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

Open employee beverage on prep table.

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

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

*43 Light - 50 foot : Food and utensils area

vent hood

*46 Covered waste receptacle for women's restroom

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

*21 Demonstrateion of knowledge by PIC

Provide the guidance/ sop for cleanup of blood and bodily fluids.

*24 Shellfish tags kept for 90 days: record keeping

Maintain shell shock tags for 90 days.

*32 Approved Food Contact Equip.

Replace residential equip with commercial/ microwave and RIF.

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

Provide signed employee health policy.

*03 Food products not maintained at 135øF or above

rice 103F, pork 108F

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

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*30 Food Establishment Permit

*31 Handwashing lavatory - accessible

Large cookware in sink.

*32 Approved Food Contact Equip.

Provide commercial microwave and freezers.

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

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

*34 Outer door: solid,selfclosing,tightfitting

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

*34 Outer openings:closing holes, gaps

Seal open gap for backdoor

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

all foods left from yesterday

*36 Cloths in-use for wiping between uses stored

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

observed raw eggs store together tomato

*10 Clean Sight and Touch

provide cleaning for the cooler, prep are

*31 No soap at handsink

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*18 Toxic items stored above food/utensils

Insect spray and toilet bowl cleaner stored over cleaned utensils at three compartment sink.

*29 Cold/hot hold unit thermometer easily viewable

Front area reach in cooler lacking thermometer.

*42 Nonfood-contact surfaces material

Shelving not smooth and easily cleaned. Rust apparent on multiple nonfood shelved.

*47 RFSM Certificate - Not Display

Registered Food Service Manager certificate on display expired 10/31/17. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and serve

*34 Outer door: solid,selfclosing,tightfitting

Back door to kitchen shows daylight around multiple gaps around door.

*10 Chlorine sanitizer concentration, minimum temp.

Bucket holding liquid and in use towels (appears to be water) tested at less than 10ppm Chlorine

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

Raw oysters stored above raw beef in back reach in cooler. Ray shrimp stored over cucumber and citrus in front reach in cooler

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

OBSERVED ITEM WITH DATE MARK OF 7/24

*18 Licensed pest control applicator only

OBSERVED RAID IN FOOD AREA

*24 Shellfish tags kept for 90 days: record keeping

MAINTAIN TAGS FOR 3 MONTHS

*34 Outer door: solid,selfclosing,tightfitting

SCREEN DOOR

*29 Food thermometers provided and accessible

INSIDE RIC

*20 Grease Trap Tickets

NOT AVAILABLE UPON INSPECTION, MUST BE SERVICED EVERY 90 DAYS.

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

RICE STORED ON GROUND

*29 Food thermometers provided and accessible

IN RIC

*18 Toxic items labeling-non original container

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR

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

IN OPEN TOP COOLER

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

STORED IN THE COOLER