Quik Trip

*42 Floors/walls/ceiling/nonfood dirty

*19 One Inch Air Gap

PROVIDE AT 3 COMP SINK

*21 RFSM - Not On Site

REGISTER CFM

*31 Individual, disposable towels

PROVIDE

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

LABEL ALL

*47 RFSM Certificate - Not Display

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

*13 Discharges from the Eyes, Nose, a3nd Mouth

*20 Grease Trap Tickets

*21 RFSM supervisory capacity up to 4 establishment

*29 Food thermometers provided and accessible

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

*34 Controlling pests. Eliminating harborage conditions

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

*45 Premises:Cleaning, frequency and restrictions

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

missing writing employee health policies

*45 Clean facilities as often as necessary.

WI cooler floors dirty with debris and litter also dirty under equipment floors last shelving must be clean when litter is made and contamination happens as public health control

*19 Water & Plumbing in good repair- per code

3c sink leaking water must be repair to avoid contamination

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

sanitizer bucket chemical concentration lower 100 ppn Quat must be check chemical concentration for bucket sanitizer solution at 400 ppm Quat as public hazard control

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

stored food containers at floor level must be store 6 inches out of floor

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

sanitizer containers at floor level must be out of floor 6 inches

*14 When to wash hands before donning new gloves

not washing hands when change gloves must wash hands before using new gloves

*45 Premises:Cleaning, frequency and restrictions

floors dirty in back area must be clean during operational hours

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

missing writing employee health policies

*35 Hair Restraints effective

hair loose from restraint must cover all hair with hair restraints

*10 Sanitization after Cleaning

missing sanitizing solutions sanitizer bucket 400 ppm Quat 3c sink 200 ppm Quat

*34 Controlling pests. Eliminating harborage conditions

fruit fly activity observed

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluid clean up procedure /spill kit

*21 PIC ensures employees are properly sanitizing equi

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAINS UNDER THE SINKS IN THE ESTABLISHMENT (VISIBLE BUILD UP AND SOIL) CLEAN FLOORS THROUGHOUT THE ESTABLISHMENT (INCLUDING COOLERS)

*34 Insect control:prevent dead insects from food

FLIES AND FRUIT FLIES OBSERVED IN THE ESTABLISHMENT

*46 Physical Facilities Premises

CLEAN TOILETS IN MEN'S RESTROOM (FECAL SOIL PRESENT)

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

ENSURE ALL FOOD PREPARATION STAFF HAS FOOD HANDLER'S CARDS.

*28 Do not exceed manuf. use by date

EXPIRED FOOD PRODUCTS REMOVED FROM SHELVES INTENDED FOR CUSTOMER SALE