Park Lane Cafe

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedure for kolachi

*22 Handlers-Certificate Not On Site

employees must have food handler cetificate

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

provide label for squeeze bottles

*03 Food products not maintained at 135øF or above

nacho cheese 80 degrees f

*45 Premises shall be maintained in good repair

wall edges, sink must be sealed

*30 Does Establishment have a current valid permit posted?

apply for new health permit change ownership bring sales tax permit, DL or ID and money (check, debit/credit cards, money order no cash) to Consumer Health Division located at 7901 Goforth Rd, Dallas

*32 Maintain in Good Repair

pipe in cooler, broken gaskets

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

employees drink stored next to cappuchino machine

*10 Clean Sight and Touch

clean ice machine

*47 Other Violations

(a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall:

*10 Clean Sight and Touch

clean slicer, cappuchino machine, iced coffee machine

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

clearly date mark TCS for 7 days only

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate within 45 days

*45 Floor& wall junctures- coved & sealed

cove base

*47 Conditions of Permit-in use of food equipment

provide

*39 Equipment in good repair and proper adjustment.

repair gaskets around cooler door, faucet on 3 com sink (48 hours)

*22 Handlers-Certificate Not On Site

provide food handler card (Last Warning)

*35 Hair Restraints effective

cover hair

*35 Hair Restraints effective

cover hair

*03 Food products not maintained at 135øF or above

kolachi 124, 132 degrees f

*45 Premises shall be maintained in good repair

repair wall edges, cove base shall be repaired,

*22 Handlers-Certificate Not On Site

employees need get food handler cards

*39 Equipment in good repair and proper adjustment.

gaskets around cooler door

*02 Cold Hold (41øF/45øF or below)

raw chicken 50 degrees f

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

provide written procedures

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

clean gaskets, shelves

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*31 No soap at handsink

provide soap at hand sink

*06 Time as PHC: 4 hours provide written procedures methods of compliance

kolaches sitting at room temp 72F if they are going to be kept past morning use time as temp control with written time log or keep in the cooler

*24 Food Label- manufacture/packer/distrubtor name

label items sold - such as fruit cups

*22 Handlers-Certificate Not On Site

all employees need food handler cards on site

*36 Cloths in-use for wiping between uses stored

store in sanitizer bucket when not in use

*39 Equipment in good repair and proper adjustment.

repair broken gaskets

*22 Handlers-Certificate Not On Site

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

*31 Individual, disposable towels