R & R Cafe

*31 Individual, disposable towels

PAPER TOWELS KITCHEN HANDSINK

*39 Store all equipment & utensil covered or inverted

INVERT TO GO CONTAINERS

*35 Hair Restraints effective

PROPER HAIR RESTRAINT REQUIRED

*02 Cold Hold (41øF/45øF or below)

CHEESE 61, CUT TOM. 59, CK SALAD 47.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

KEEP LOG ON PREP TIME / DATE & DISCARD TIME / DATE (COOKED CK).

*18 Toxic items labeling-non original container

LABEL BOTTLES.

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

DATE MARK RTE FOODS 7 DAYS.

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

OPEN COFFEE ON PREP TABLE.

*36 Cloths in-use for wiping between uses stored

STORE RAGS IN SANITIZER.

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

STORE FOOD 6IN. ABOVE FLOOR.

*42 Dirty nonfood contact surfaces

CLEAN RIC GASKETS, CLEAN CAN OPENER.

*47 Other Violations

PROVIDE SIGNAGE HS RESTROOM, CHOCKING SIGN.

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

store food 6 inches off floor

*21 RFSM - Not On Site

rfsm certificate expired 2/2019

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

clearly date mark tcs food for 7 days only

*03 Food products not maintained at 135øF or above

sausages 128 degrees f

*31 No soap at handsink

provide soap at hand sink

*31 Handwashing lavatory - used for other purpose

observed utensils and other staff in both hand sinks

*35 Hair Restraints effective

cover hair

*45 Unnecessary articles prohibited

remove all unnecessary articles from the back and organize kitchen area, remove card board boxes around grill area

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

provide label for food storage containers

*20 Grease Trap Tickets

no grease trap ticket on site

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

observed raw chicken stored above bacon and rte food in reach in cooler

*36 Cloths in-use for wiping between uses stored

observed wet cloth sit on prep table

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*39 Utensils, single serve items 6 inches off - floor

boxes with utensils need to be 6 inches off the floor

*21 RFSM - Not On Site

RFSM certificate expired 2/19/2019

*03 Food products not maintained at 135øF or above

scramble eggs 124.6 degrees f

*10 Sanitization after Cleaning

observed employee did not sanitize utensils after washing

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink properly and use the same for proper washing, rinsing and sanitizing utensils

*47 Other Violations

remove card board boxes cover ceiling by vent a hood remove all unnecessary articles from the kitchen, organize kitchen cleaning supply must be stored by mop sink not close to cups

*14 When to wash hands before donning new gloves

observed employee put gloves on without washing hands

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

observed food stored on floor

*35 Hair Restraints effective

cover hair

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

label squeeze bottles

*36 Cloths in-use for wiping between uses stored

moisture/wet wiping cloths must be stored in sanitizer solution/bucket

*40 Reuse of single service articles

do not reuse single use articles

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

observed raw chicken stored above rte food in cooler

*31 Handwashing lavatory - used for other purpose

observed personal items in hand sink, utensils

*47 Other Violations

organize area around cooler, personal items keep away from customers food/utensils

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

provide label for food storage containers

*35 Hair Restraints effective

cover hair

*39 Soda nozzles and ice bin clean to remove soil

clean soda nozzles

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedure for kolachi

*42 Dirty nonfood contact surfaces

clean freezer inside, coolers, microwave

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

provide written procedures for vomiting/diarrhea event

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

keep food 6 inches off the floor

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*31 Individual, disposable towels

back hand sink

*20 Grease Trap Tickets

provide grease trap ticket

*03 Food products not maintained at 135øF or above

sausages 121.6 degrees f

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*35 Hair Restraints effective

employees shall covered hair

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

raw eggs above rte food

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

provide label for squeeze bottles

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

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

raw chicken above lettuce, raw eggs above salsa

*20 Grease Trap Tickets

provide grease trap ticket

*47 Health permit posted

display health permit

*31 Handwashing lavatory - used for other purpose

observed personal items, utensils in hand sink

*42 Floors/walls/ceiling/nonfood dirty

clean floor under 3 com sink, pipes under 3 com sink

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

spray bottles/soda syrup

*36 Cloths in-use for wiping food spills used for no other purpose

wet cloth under cutting board

*03 Food products not maintained at 135øF or above

chicken 112 degrees f

*35 Hair Restraints effective

employees must cover hair

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

provide label for squeeze bottle

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

NO EATING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE EATING IN FOOD PREP. AREAL NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE'S BEVERAGE ON FOOD PREP. TABLE

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

DATE MARK ALL FOOD PRODUCTS FROM WALK IN COOLER

*45 Lockers to be used to store personal items

OBSERVED EMPLOYEE ITEMS SUCH AS PHONES, KEYS, CLOTHING AND ETC.. ON FOOD PREP. TABLE AND STORAGE SHELF. STORE PERSONAL ITEMS IN LOCKER OR DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT

*47 Handwashing signage

*03 Food products not maintained at 135øF or above

SCRAMBLED EGG 116'F,

*18 Toxic items labeling for original container

LABEL YOUR CHEMICAL SPRAY BOTTLE

*39 Utensils, single serve items 6 inches off - floor

*18 Toxic items storage adjacent to food/utensils

OBSERVED CHEMICAL BOTTLES BY FOOD AND EQUIPMENT

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY

*31 Handwashing lavatory - used for other purpose

DO NOT WASH ANY ITEM IN HAND SINK

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

OBSERVED SEVERAL DRINKS ON FOOD PREP. TABLE

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

DATE ALL FOOD PRODUCTS FROM COOLERS

*47 Permit/license posted

POST UP YOUR FOOD PERMIT, SALES TAX PERMIT UP

*45 Lockers to be used to store personal items

OBSERVED EMPLOYEE CLOTHING STORED BY FOOD AND EQUIPMENT