Parrish Episcopal-main

*19 One Inch Air Gap

Provide at least one inch air gap at every drain - ice machine and dishwasher drains.

*29 Sanitizing solutions, testing devices

Provide Quat and Chlorine test strips.

*31 Handwashing lavatory - accessible

Do not block hand sink.

*10 Clean Sight and Touch

dirty can opener blade

*20 Grease Trap Tickets

need grease trap ticket with in the last 90 days

*10 Clean Sight and Touch

Clean ice machine and can opener

*10 Clean Sight and Touch

Clean can opener

*29 Food thermometers provided and accessible

Obtain thermometer for reach in cooler

*29 Food thermometers provided and accessible

Provide thermometer for RIC

*10 Clean Sight and Touch

Make sure to clean can opener

*03 Food products not maintained at 135øF or above

GRILLED CHICKEN 125

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVE

*47 RFSM Certificate - Not Display

*34 Controlling pests. Eliminating harborage conditions

OBSERVED DEAD ROACH AT HANDSINK

*36 Cloths in-use for wiping between uses stored

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

COVER FOODS WHEN NOT IN USE

*45 Drying Mops-air dry

*31 Hand sinks: number installed for convenient use

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

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*6 Discard PHF is exceeds time/temp combinations

*45 Premises shall be maintained in good repair

*47 Other Violations

*02 Cold Hold (41øF/45øF or below)

*47 Conditions of Permit-in use of food equipment

POST SIGN " CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

TOP OF DISH WASHING MACHINE

*19 One Inch Air Gap

FOR DISHWASHING MACHINE AND SINK

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

PLACE SALAD BAR ON TABLE

*03 Food products not maintained at 135øF or above

CHICKEN FINGER 91'F,

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

SALAD BAR

*02 Cold Hold (41øF/45øF or below)

RICE 55'F, CHICKEN SALAD 53'F, HAM N TURKEY 58'F

*45 First Aid

*21 RFSM - Not On Site

For the Dallas Registered Food Service manager certificate: http://dallascityhall.com/departments/codecompliance/restaurantandbar/Pages/restaurant_food_mgrs.aspx

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

KEEP SANITIZER BUCKET OFF THE FLOOR

*14 When to wash hands before donning new gloves

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

PROVIDE LABEL AND INSTRUCTION TO FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL. LABEL PRODUCTS WITH SHELF LIFE OF 4 HOURS OR LESS AFTER REMOVING FROM TEMPERATURE CONTROL.

*03 Food products not maintained at 135øF or above

POTATOES 125'F

*32 Approved Food Contact Equip.

CAN

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEE DONNING NEW GLOVES WITHOUT WASHING HANDS

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

CHICKEN 49'F, HAM 54'F, TURKEY 54'F, CHICKEN SALAD 55'FM MANGER STATED FOOD ARRIVED FROM CATERING KITCHEN AT 9:15AM AND LUNCH END AT 12:20A,

*06 Discard TCS if date marked exceeds temp & time

cheese

*29 Sanitizing solutions, testing devices

*06 Discard TCS if date marked exceeds temp & time

shredded cheese discarded on site

*39 Equipment in good repair and proper adjustment.

dish washer