Quick Spot

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: Red salsa 49.8, refried beans 48.5, onions & cilantro 45.3, green salsa 101.7, beef 45.3, chicken 44.7, bee 45, rice 57.6, rice 61.2, rice 61.7, rice 57.5, rice 57.9, rice 56.3,

*42 Floors/walls/ceiling/nonfood dirty

Clean floors.

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

Expired food: Oatmeal: Honey & Almonds, Apples & Cinnamon, Strawberries & Cream, Apples & Cranberries, Campbell's tomato soup, and Wolf brand turkey chili.

*22 Accredited food handler certificate - 60 days

No food handlers for employee working.

*38 Thawing. under running water criteria

Frozen chicken thawing in 3 comp sink, not under running water.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: eggs 52.5, sour cream 46, ceviche 48, and RIC 46.

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

Expired Hostess donuts chocolate, birthday cupcakes, muffins, Ding Dongs, and Cliff bars.

*18 Toxic items labeling-non original container

Label all chemical bottles.

*22 Accredited food handler certificate - 60 days

Need food handlers for every employee working.

*25 Preparing food determined by the regulatory authority to require a variance

Need HACCP Plan for ceviche.

*26 Food Consumer Advisory-raw food

Need consumer advisory for raw or undercooked fish.

*39 Store all equipment & utensil covered or inverted

Invert plates.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine is too low at 0 ppm (bucket).

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out.

*29 Food thermometers provided and accessible

Need thermometer in RIC.

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

Label all bulk containers with common name.

*47 Handwashing signage

Need hand washing sign in bathroom.

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

air gaskets in the reach in coolers

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

raw eggs stored on a shelf above cooked and ready to eat foods

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket-over 200 ppm

*29 Food thermometers provided and accessible

cos

*21 RFSM - Not On Site

register with the City of Dallas

*22 Handlers-Certificate Not On Site

*24 Food Labeling- with common name of the food

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

csn mot have cloth under food comtainers. remove plastic from fridge and bottom of prep table

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

raw chicken over beef

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

milk next to raw eggs

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

CAN NOT HAVE Avocado ON TOP OF LIMES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS ON ALL COOLERS splash and build up on all walls and equipment

*46 Physical Facilities Premises

clean restrooms

*36 Cloths in-use for wiping between uses stored

sanitation wipes in solution between use

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

Food and utensils must be stored 6” off floor

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. get make line serviced

*31 Handwashing lavatory - used for other purpose

Hand sink used for other purposes dirty cloths

*19 Water & Plumbing in good repair- per code

No cold water in 3 comp sink Hand sink backing up

*10 Clean Sight and Touch

Clean all Microwaves

*40 Reuse of single service articles

can not reuse single us items( sour cream containers) must be food grade

*47 Handwashing signage

Need a “Employees must was hands before returning to work” sign in restrooms

*45 Lockers to be used to store personal items

personal items can not be next to utensils or food

*29 Sanitizing solutions, testing devices

need quat or chlorine test strips to make sanitizing solution

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

food items missing labels (squeeze bottles) and use by date.

*29 Sanitizing solutions, testing devices

no test strips on site

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

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

*18 Toxic items storage adjacent to food/utensils

soap and rubbing alcohol adj food

*31 Individual, disposable towels

in every handsink

*32 Nonfood surfaces-design to be cleaned easily

no foil on shelves

*22 Handlers-Certificate Not On Site

*47 Conditions of Permit-in use of food equipment

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

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

do not thaw in stagnant water

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

raw chorizo stored above cooked meats, corrected personal eggs stored over beer in vault, corrected

*43 Light 20 foot : Reach-in cooler

bulb out in RIF

*03 Food products not maintained at 135øF or above

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

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*24 Food Label- manufacture/packer/distrubtor name

sales of unapproved food items without proper label (final warning)

*31 Handwashing lavatory - accessible

blocked

*32 Damaged Equipment

replace gaskets

*36 Cloths in-use for wiping between uses stored

*42 Floors/walls/ceiling/nonfood dirty

clean walls behind stove and grill

*43 Light bulbs, light shields provided

clean light shields-remove bugs