Phd

*45 Premises shall be maintained in good repair

*32 Damaged Equipment

*42 Dirty nonfood contact surfaces

*29 Sanitizing solutions, testing devices

*27 Cool TCS foods using proper methods

*18 Toxic items labeling-non original container

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

*15 Contact RTE Products w/ Bare Hands

*03 Food products not maintained at 135øF or above

hot holding unit turned off chicken breast observed at 129 degrees f. hot food must be maintained at 135 degrees for above

*47 Other Violations

provide current pest control record

*21 RFSM - Not On Site

no rfsm

*32 Damaged Equipment

black 3 door ric observed running high temperature

*39 Store all equipment & utensil covered or inverted

invert single use containers

*31 Handwashing lavatory - used for other purpose

do not use hand sink at bar as a dump

*47 Conditions of Permit-in use of food equipment

PROVIDE SIGN THAT STATES: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*31 Individual, disposable towels

NO AVAILABLE TOWELS AT BAR, PROVIDE.

*39 Cooking equipment free of encrusted grease

OBSERVED GREASE BUILD UP ON CHIP HOT HOLD EQUIPMENT, CLEAN.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, HEAVY DUST BUILD UP ON FANS, DUST BUILD UP ON WIRE STORAGE SHELVES, CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED INTAKE VENTS WITH DUST BUILD UP IN KITCHEN.

*45 Store maintenance equip away from food/food equip

OBSERVED WD-40 CAN NEXT TO ONION AND OTHER DRY INGREDIENTS. STORE AWAY FROM FOOD.

*10 Clean Sight and Touch

OBSERVED BROWN SOIL BUILD INSIDE OF ICE MACHINE, CLEAN AND SANITIZE INSIDE OF ICE MACHINE.

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

OBSERVED OPENED DRINKS IN KITCHEN, NO DRINKING IN KITCHEN.

*02 Cold Hold (41øF/45øF or below)

OBSERVED RAW CHICKEN BREAST AT 48.7F, GUAC AT 46.4F, DICE TOMATO AT 47.9F. PICO 48.2F. MOVE ALL FOOD TO WORKING COLD HOLD EQUIPMENT.

*38 Thawing. under running water criteria - < 4 hours

OBSERVED RAW CHICKEN THAWING IN STILL WATER, THAW UNDER RUNNING WATER.

*20 Grease Trap Tickets

MOST RECENT AND AVAILABLE GREASE TRAP TICKET IS FROM 2017. MUST BE CLEANED EVERY 90 DAYS AND MAKE PAPER WORK READILY AVAILABLE.

*18 Toxic items stored above food/utensils

CHEMICAL STORED WITH FOOD ITEMS

*21 RFSM - Not On Site

REGISTER CFM BY 3/19/21

*34 Windows or doors protected against the entry criteria - air curtain

OBSERVED ALL WINDOWS AND DOORS OPEN NO AIR CURTAINS PROVIDED

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM UNDER EQUIPMENT

*42 Dirty nonfood contact surfaces

CLEAN ALL DOOR GASKETS

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

PERSONAL DRINK AND FOOD STORED ON PREP TABLE

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATEMARKING

*39 Store all equipment & utensil covered or inverted

INVERT ALL

*19 One Inch Air Gap

PROVIDE AT BAR ON 3 COMP SINK

*10 Clean Sight and Touch

CLEAN ALL

*45 Attachments to walls and ceilings shall be easily cleanable

CLEAN ALL

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

RAW MEAT STORED ABOVE RTE FOODS IN RIC

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*10 Clean Sight and Touch

CLEAN ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*37 Food, utensils & equip under other sources

FOOD ITEMS STORED ABOVE FILL LINE

*34 Outer openings:closing holes, gaps

REPLACE MISSING CEILING TILE

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

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

PERSONAL ITEMS STORED ON PREP TABLE WITH CUSTOMER ITEMS

*18 Toxic items labeling-non original container

PROVIDE FOR ALL

*31 Handwashing lavatory - used for other purpose

OBSERVED EMPLOYEE FILLING UP BUCKET

*39 Soda nozzles and ice bin clean to remove soil

CLEAN ALL

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

two bags of onions and a box of nacho sliced jalapeno peppers stored on the floor inside the kitchen. Also, boxes of clear soy liquid frying oil stored on the floor inside the kitchen

*02 Cold Hold (41øF/45øF or below)

raw shrimp measured at 48 degrees F; raw chicken measured at 50 degrees F

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

raw shrimp and raw chicken stored on a shelf above cooked chicken wings inside the reach in cooler

*31 Handwashing lavatory - used for other purpose

observed an employee preparing a sanitizer bucket in a designated hand wash sink; also had eggs in a container that were stored in a designated hand wash sink

*27 Cooling, heating, and holding capacities. Equipment

one of the reach in coolers was measuring at 46 degrees F; the employee adjusted the temperature to the correct setting of 41 degrees F.

*45Physical Facilities Floors,Walls,Ceilings

floors inside kitchen area with rough surfaces must be replace or repair non surfaces to a smooth and easy to clean

*34 Outer openings:closing holes, gaps

ceiling tile inside restroom failing down must be repair or replace to avoid pest harboring and contamination

*10 Equipment and Utensils Cleaning-contamination

cups shelves and bar area dirty food contact surfaces must be clean and sanitize during operational hours

*29 Food thermometers provided and accessible

missing some thermometers inside cooler units must be have visible and working thermometers

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

bar service bottles dirty by spills and soils accumulations must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing sanitizer bucket at bar area must be have sanitizer buckets during operational hours on all areas

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

*24 Food Labeling- with common name of the food

*10 Equipment and Utensils Cleaning-contamination

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

*31 No soap at handsink

missing hand soap at bar sink must be have had soap at hand sink to maintain hygiene

*31 Individual, disposable towels

missing hand sink individual disposable towels must be have towels to maintain hygiene

*10 Sanitization after Cleaning

*13 Discharges from the Eyes, Nose, a3nd Mouth

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

*25 Compliance and Enforcement Variances-documentatio

must had dog variance permit

*10 Equipment and Utensils Cleaning-contamination

equipment dirty all equipment needs to be clean

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

*39 Cooking equipment free of encrusted grease

crust grease encrusted must clean all fryers and cooking equipment

*29 Food thermometers provided and accessible

missing food thermometers

*10 Sanitization after Cleaning

*45 Clean facilities as often as necessary.

premises should be clean during operational hours must be clean behind equipment

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

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must contact pest management

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN: 46.3 F IN THE REACH IN COOLER

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

*37 Food, utensils and equip under water line

SEVERE CONDENSATION LEAK IN THE WALK IN COOLER (WATER LEAKING ON FOOD PRODUCTS)

*18 Toxic items labeling-non original container

SEVERAL CHEMICAL SPRAY BOTTLES NOT LABELED

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS IN THE WALK IN BEER COOLER

*14 When to wash hands before donning new gloves

ENSURE ALL FOOD PREPARATION (KITCHEN) WORKERS WASH HANDS BEFORE DONNING NEW GLOVES

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*10 Clean Sight and Touch

EXCESS WATER BUILD UP IN THE REACH IN COOLER (NEAREST GRILL) (IN THE KITCHEN)

*14 When to wash hands before donning new gloves

FOOD PREPARATION WORKERS MUST WASH HANDS BEFORE DONNING NEW GLOVES

*18 Toxic items labeling-non original container

SEVERAL UNLABELED CHEMICAL SPRAY BOTTLES

*24 Food Labeling- with common name of the food

LABEL ALL BULK FOOD INGREDIENT CONTAINERS

*29 Sanitizing solutions, testing devices

PROVIDE Q.A. TEST STRIPS TO CHECK SANITIZING WATER IN THE BAR

*31 Handwashing lavatory - used for other purpose

HAND SINK IN THE KITCHEN HAD A LARGE CONTAINER OF RAW CHICKEN RESTING IN SIDE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION STAFF PROVIDE BY 04/ 21/ 2017

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

SEVERAL FLIES OBSERVED IN THE ESTABLISHMENT

*35 Hair Restraints effective

ONE FOOD PREPARATION WORKER WAS NOT WEARING A HAIR NET UPON ARRIVAL

*43 Clean vent syst:Intake/exhaust air ducts

EXTREMELY SOILED AND DUSTY INTAKE VENT IN THE FOOD PREPARATION AREA

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT (INSIDE THE RESTROOM)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE DIRTY FLOOR DRAINS AND TUBING / PIPING UNDERNEATH THE SINKS IN THE KITCHEN

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE