Record Grill

*22 Accredited food handler certificate - 60 days

Dish washer needs food handlers certificate.

*20 Grease Trap Tickets

*32 Maintain in Good Repair

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

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above. Violations marked with * Chicken strip 134* 120* 122*

*21 RFSM - Not On Site

Register FSM certification with the city of Dallas

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

Proper store employee food near dish area

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

Do not store food on the floor-soda

*18 Toxic items labeling-non original container

Chemical spray bottle in 3 compartment sink is not labeled

*42 Dirty nonfood contact surfaces

Clean and sanitize shelves in coca-cola reach in cooler

*45 Premises shall be maintained in good repair

Repair holes in the wall-restroom

*31 Individual, disposable towels

No paper towels at hand sink-restroom

*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the

chemical generator with low concentration of Quat delivered must be adjust to 300- 400 ppm Quat concentration

*10 Equipment and Utensils Cleaning-contamination

cooking equipment dirty with soils and grease contamination must be clean and sanitize to avoid cross contamination

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

missing date marking on food containers in all areas must be have date marks on food containers in all areas

*02 Cold Hold (41øF/45øF or below)

PIC must be ensure all cooler equipment maintain proper cold food temperature of 40 F or below to avoid cross contamination

*29 Food thermometers provided and accessible

not working thermometers inside cooler units must be have visible and working thermometers inside cooler units

*38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41

RI cooler unit slacking temperature must be maintain 40 F or below constant temperature

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

expired bread

*10 Clean Sight and Touch

clean underneath soda nozzles

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

label bulk food container with common name (rice)

*02 Cold Hold (41øF/45øF or below)

Jalepenos at 52.5 degrees inside the refrigerator

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

dish area

*27 Cooling, heating, and holding capacities. Equipment

*14 When to wash hands after handling soiled equip/utensil

*21 PIC prevents cross contamination by bare hands

PIC is the untrained person

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

*45 Premises shall be maintained in good repair

*10 Q.A. PPM - follow manufacturer's direction

*47 Other Violations

MOP

*32 Maintain in Good Repair

broken gaskets

*32 Damaged Equipment

broken gaskets

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan cover

*03 Food products not maintained at 135øF or above

chicken 109f

*42 Dirty nonfood contact surfaces

dirt gasket

*10 Clean Sight and Touch

dirty ice machine

*10 Q.A. PPM - follow manufacturer's direction

sanitizer buckets are at 0 ppm quaternary solution

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

drinking out of uncovered cup stored in the prep areas

*02 Cold Hold (41øF/45øF or below)

mayonnaise not refrigerated, left out in room temp

*03 Food products not maintained at 135øF or above

white gravy at 127.3F max temp