Quick Food Mart

*45 Drying Mops-air dry

*42 Floors/walls/ceiling/nonfood dirty

*10 Clean Sight and Touch

*21 Being a certified food protection manager who has shown proficiency of required information thro

*31 Individual, disposable towels

* 21 RFSM notify 10 days & replacement in 45 days

no city of dallas rfsm

*31 Handwashing lavatory - allow convenient

hand sink falling off the wall

*42 Dirty nonfood contact surfaces

dirty apron and dirty fan blade and cover in used

*20 Grease Trap Tickets

no most recent grease ticket

*32 Equipment & Utensils smooth easily cleanable

dirty flower storage container

*39 Equipment and Utensils Storage

replace storage shelf with material that can be clean

*45Physical Facilities Floors,Walls,Ceilings

wait and broken ceiling

*02 Cold Hold (41øF/45øF or below)

RANCH STORED AT ROOM TEMPERATURE, PICKLES 68*F

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

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

PIC DRINKING IN KITCHEN

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

DRINKS STORED IN ICE FOR CONSUMPTION

*36 Cloths in-use for wiping between uses stored

WIPINNG CLOTH STORED ON PREP TABLE

*18 Toxic items labeling-non original container

LABEL 3 COMP SINK

*43 Light - 50 foot : Food and utensils area

REPLACE NON WORKING LIGHT IN VENTHOOD

*32 Package integrity

REMOVE ALL DENTED CAN

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

DRINK STORED ON FLOOR

*46 Covered waste receptacle for women's restroom

PROVIDE

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

HANDLES STORED IN FOOD ITEMS

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED FRONT OPEN

*19 Backflow prevention device - air gap

SPRAY NOZZLE BELOW FILL LINE

*47 RFSM Certificate - Not Display

POST IN CUSTOMER VIEW

*45 Ceiling easily cleanable and light in color

CEILING TILE EXPOSED TO MOISTURE

*02 Cold Hold (41øF/45øF or below)

PICKLES AND JALAPENO 59*F ON PREP TABLE

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

OBSERVED EMPLOYEE DRINKING IN KITCHEN

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

PERSONAL DRINK STORED IN ICE

*38 Frozen food. Stored frozen foods shall be maintained frozen

OBSERVED SEVERAL BAGS OF FRIES STORED ON RACK NEXT TO FRYER

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

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

EMPLOYEE HAS MEDICINE COVERING HAND CUTTING CHICKEN ; DISCONTINUE HANDLING ITEMS FOR CUSTOMERS

*39 Store all equipment & utensil covered or inverted

INVERT ALL SINGLE SERVICE ARTICLES

*20 Grease Trap Tickets

NO CURRENT RECORD PROVIDED

*19 One Inch Air Gap

PROVIDE AT HANDSINK AND 3 COMP SINK

*22 Accredited food handler certificate - 60 days

PROVIDE FOR ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE HANDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*19 Backflow prevention device - air gap

SPRAY NOZZLE STORED BELOW FLOOD LINE IN 3 COMP

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

PERSONAL DRINK STORED WITH CUSTOMER ITEMS

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED MOISTURE

*20 Grease Trap Tickets

NO CURRENT RECORDS

*38 Thawing. under running water criteria

RAW MEAT STORED IN STANDING WATER

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

PROVIDE ON BODILY FLUID CLEAN UP

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT SHIELD

*02 Cold Hold (41øF/45øF or below)

JALAPENO 56*F

*10 Clean Sight and Touch

CLEAN ALL

*34 Outer openings:closing holes, gaps

REPLACE MISSING CEILING TILE; SEAL ALL HOLES AND GAPS

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

OPEN PERSONAL BEER STORED WITH CUSTOMERS FOOD ITEMS

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

PROVIDE ON BODILY FLUID CLEAN UP

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM BOTTOM OF COOLER

*42 Floors/walls/ceiling/nonfood dirty

clean all

*39 Cooking equipment free of encrusted grease

CLEAN ALL EQUIPMENT IN GRILL AREA

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 54*F, PICKLES 61* ON PREP TABLE , JALAPENO 67.3*F ON PREP TABLE , SLICED TOMATOES 55*F,DICED LETTUCE 56*F

*38 Thawing. under running water criteria - water velocity

RAW MEAT STORED IN STANDING WATER AT 3 COMP SINK

*19 One Inch Air Gap

PROVIDE AT HANDSINK

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLES

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*38 Frozen food. Stored frozen foods shall be maintained frozen

FRIES STORED IN PREP AREA

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

LACK OF HAND WASHING AFTER EATING IN KITCHEN

*03 Food products not maintained at 135øF or above

COOKED CHICKEN AT 129.4*F UNDER HOT LAMP

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*32 Approved Food Contact Equip.

REMOVE CARDBOARD FROM UNDER FOOD EQUIPMENT

*21 RFSM - Not On Site

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

OBSERVED EMPLOYEE EATING IN KITCHEN; PERSONAL DRINKS AND FOOD STORED IN PREP AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL THOROUGHLY

*02 Cold Hold (41øF/45øF or below)

JALAPENO AT 59*F ON PREP TABLE