Piggie Pies Pizza

*10 Clean Sight and Touch

food contact surfaces not clean for sight and touch. food prep areas

*18 Toxic items stored above food/utensils

chemical spray bottles stored next to food on storage shelves.

*21 RFSM - Not On Site

*24 Food Labeling- with common name of the food

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

all cooked foods must be date marked with use by date/expiration dates (salads/sauces)

*34 Controlling pests. Eliminating harborage conditions

observed flies through the establishment

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

store employee food in designated location

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

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

observed ice scoop buried inside of ice machine

*40 Store single-service item in original package

invert single service items

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

label bulk containers (flour/ect)

*42 Dirty nonfood contact surfaces

clean the floors underneath the oven, detail clean all floor drain(throughout), clean exterior of dish machine, clean walls throughout/underneath equipment.

*10 Clean Sight and Touch

Observed dirty soda nozzles at drink machine.

*21 RFSM - Not On Site

RFSM expired. Register at dallascityhall.com.

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

Observed boxes of frozen chicken stored on the floor in WIF.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

Need handwash signage at handsinks.

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*42 Floors/walls/ceiling/nonfood dirty

ALL ( REMOVE BUILD-UP FROM FLOOR)

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

COVER ALL FOOD & FOOD IMPROPERLY STORED ON FLOOR

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS

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

IMPROPER DATE MARKING

*03 Food products not maintained at 135øF or above

WINGS 133.5

*10 Clean Sight and Touch

ALL

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

FRUIT FLIES

*19 Hand sink water temperature below 110'F

*36 Cloths in-use for wiping between uses stored

*14 When to wash hands before donning new gloves

*32 Damaged Equipment

*20 Grease Trap Tickets

*18 Toxic items labeling-non original container

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

*10 Clean Sight and Touch

*29 Sanitizing solutions, testing devices

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

*02 Cold Hold (41øF/45øF or below)

*15 Contact RTE Products w/ Bare Hands

*34 Outer openings:closing holes, gaps

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

*44 Trash can provided for papertowel waste

*14 Wash hands after all other activities

*19 Hand sink water temperature below 110'F

*42 Dirty nonfood contact surfaces

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

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

IMPROPER DATE MARKING ON PREPARED FOOD

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

FLIES

*44 Trash can provided for papertowel waste

PROVIDE TRASH CAN AT HAND SINK

*31 Handwashing lavatory - used for other purpose

FOOD UTENSILS STORED IN HAND SINK

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*34 Outer openings:closing holes, gaps

CLOSE ALL OUTERS OPENINGS ( DOORS, HOLES & GAPS)

*02 Cold Hold (41øF/45øF or below)

M.. Balls 43.7, S.. Tomatoes 42.2, C. Chicken 46.6, S. Mushroom 45.7

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF

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

PERSONAL DRINKS STORED WITH FOOD ON PREP TABLE

*10 Clean Sight and Touch

CLEAN RIC(S)

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*20 Grease Trap Tickets

PROVIDE CURRENT GREASE TRAP RECORDS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*31 Handwashing lavatory - used for other purpose

UTENSILS IMPROPERLY STORED IN HAND SINK

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION FROM FLIES

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

REMOVE ALL ABSORBENT MATERIALS ( TOWELS)

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*42 Floors/walls/ceiling/nonfood dirty

CLEAN AND REMOVE FOOD FROM WALLS, FLOORS & GASKETS

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

FLIES

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

LABEL ALL S. BOTTLES

*19 One Inch Air Gap

REMOVE BLACK TAPE AND PROVIDE ONE INCH AIR GAP

*02 Cold Hold (41øF/45øF or below)

c. chicken 46.3 S. HAM 44.5, S. MUSHROOM 44.5, S. CUCUMBERS 45.9, & M. BALL 45.5

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS AT ALL HAND SINK

*06 Time as PHC:provide written procedures on site

NO DATE MARKING ON PREPARED FOOD

*02 Cold Hold (41øF/45øF or below)

s. mushroom 43.1, pepperoni 43.1. s. ham 43.5 & s. chicken 44.8F

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

CROSS CONTAMINATION BY ARRANGEMENT EGGS STORED ABOVE RTE FOODS

*10 Clean Sight and Touch

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP AT ALL SINKS

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

IMPROPER DATE MARKING ON PREPARED FOOD

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

PERSONAL DRINKS STORED ABOVE CUSTOMERS FOOD

*39 Loosely cover cooling foods

COVER ALL FOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS IN DISH AREA, CLEAN FLOORS & GASKETS

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

FOOD STORED ON FLOOR ( GRILL CHICKEN & SAUCES)

*45 Mats / Duckboards nonabsorbent

PROVIDE NONABSORBENT MATERIALS FOR MATS

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*45 Lockers to be used to store personal items

employee jackets mixed in with the food

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

Dented cans bag of cheese sitting directly on top of cheese

*10 Clean Sight and Touch

mildew inside and around the outside of the lid on ice machine

*18 Toxic items labeling-non original container

unlabeled chemical spray bottles

*18 Toxic items labeling-non original container

unlabeled chemical spray bottles

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

employee drying hands on apron

*42 Dirty nonfood contact surfaces

clean top of scale on top make line

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

using dented black olive can- can open

*01 Cooling -- total 6 hours, 135-41øF

improper cooling method- must cool to under 41 degrees f in 6 hours

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

soiled apron on makeline

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

employee drink above cut table and above clean utensils on drying rack in back

*36 Cloths in-use for wiping between uses stored

Sanitation wipes must be in solution when not in use

*18 Toxic items storage adjacent to food/utensils

stainless steele cleaner above pizza, oven cleaner next to pan covers

*10 Clean Sight and Touch

Clean can opener blade- replace when rusty Clean algae/mold in ice machine

*47 Handwashing signage

Need a “Employees must was hands before returning to work” sign Need a “hand washing only “ sign at all hand sinks

*46 Covered waste receptacle for women's restroom

Need a second covered trash can receptacle in the women’s restroom for woman waste

*31 Handwashing lavatory - used for other purpose

Hand sink used for other purposes

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

*14 Gloves single use

*15 Bare hands contact with ready-to-eat foods

salads

*22 Handlers-Certificate Not On Site

*27 Cooling method, criteria - placing the food in shallow pans

Grilled chicken breast are placed into a 10 gallon plastic pail to cool.

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*18 Toxic items storage adjacent to food/utensils

*31 Handwashing lavatory - used for other purpose

full of empty bottles and receipts

*43 Light - 10 foot : Walk-in, Dry storage

too dark in WIC

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

remove towels from under cutting board