Regal Plaza Cafe

*31 Individual, disposable towels

no paper towels at hand sink

*42 Dirty nonfood contact surfaces

encrusted food build uo grill area

*36 Cloths in-use for wiping between uses stored

store wet wiping towels

*24 Food Labeling- with common name of the food

label all food squeeze bottles with common name

*34 Pest control-routine inspections for

observed gnats in the building

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

observed in service utensils inside of bulk ingredients

*45 Premises shall be maintained in good repair

repair small leak at kitchen hand sink check freon inside true ric replace damaged ceiling tiles in kitchen area clean and organize storage area in dish area

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

must store employee drinks in a designated area

*43 Light bulbs, light shields provided

replace blown out light underneath vent a hood

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: tomato sauce 48.

*18 Toxic items labeling-non original container

Label any chemicals in sprayer taken out of its original container.

*20 Grease Trap Tickets

No current grease trap provided on site.

*21 RFSM - Not On Site

No RFSM provided on site.

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

No date mark on food opened and poured into a new container.

*31 Handwashing lavatory - used for other purpose

Cannot store items in the hand sink, for hand washing only.

*39 Store all equipment & utensil covered or inverted

Invert containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean dusty shelves above the prep table, clean microwave, RIC, floors, and walls.

*47 Other Violations

Need choking poster in dining room.

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

Label all bulk items with common name.

*21 RFSM - Not On Site

RFSM not onsite

*10 Clean Sight and Touch

Provide cleaning for the coolers, prep area

*02 Cold Hold (41øF/45øF or below)

egg 68'f

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

PRovide date marking for the all the cheeses in the coolers

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw meat, raw seafood store next to jalapeno

*36 Cloths in-use for wiping between uses stored

*06 Discard TCS if date marked exceeds temp & time

cheese: 7/19 cheese: 7/20

*20 Grease Trap Tickets

Provide grease trap ticket ( every 3 months)

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

observed corn in the hand sink

*03 Food products not maintained at 135øF or above

mash potato 104'f

*02 Cold Hold (41øF/45øF or below)

tomato 52'f

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

provide date marking for all foods in the coolers

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

observed raw fish, raw beef store with sauces

*35 Hair Restraints effective

hair net/ hat is required

*10 Clean Sight and Touch

provide cleaning for the coolers, and food contaienrs

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

rice and mash potato on the table without time control

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

observed raw chicken and beef store together

*10 Clean Sight and Touch

provide cleaning for prep area, coolers, freezer

*20 Grease Trap Tickets

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

provide date marking for all foods in cooler

*36 Cloths in-use for wiping between uses stored

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

observed raw eggs, veggies, sauces store together

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

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

provide date marking for all foods in coolers

*36 Cloths in-use for wiping between uses stored

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

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

observed cooked chicken, raw beef cheese store together

*10 Clean Sight and Touch

provide cleaning for the cooler, freezer

*32 Damaged Equipment

fix the damaged coolers

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

provide date marking for all food in cooler

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide cover/ seal open food packages

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

keep all utensils above floor 6 ins

*42 Nonfood-contact surfaces material

no towel allow under the utensil boxes

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for

*10 Clean Sight and Touch

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

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

*39 Equipment in good repair and proper adjustment.

All equipment should be functioning as designed. Non functioning equipment should be repaired or removed. Reach in freezer not cooling enough to freeze. Please do not use this equipment until it

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

Please label non original food containers with the common name of the foods.

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

Please date mark all employee processed foods placed under refrigeration.

*45Floor, wall, ceiling - Exposed material

Wires for telephone system exposed over reach in freezer.

*47 RFSM Certificate - Not Display

Blue Registered Food Service Manager Certificate issued by the City of Dallas should be on display where visible to public.

*34 Controlling pests. Eliminating harborage conditions

Please remove cardboard as shelf liner as it may act as harborage for pests.

*31 Handwashing lavatory - used for other purpose

utensil in hand sink

*15 Bare hands contact with ready-to-eat foods

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

raw eggs, meat, cheese store together

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

all food in RIC

*10 Clean Sight and Touch

provide cleanling for RIC

*02 Cold Hold (41øF/45øF or below)

Raw eggs at prep area without time or temp control

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

provide Cleaning for RlC

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

all food in RIC

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

provide cover (container for all food in me

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

Raw meat, raw egg and fruit store together

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*05 Roasts reheat for hot holding

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

*18 Toxic items storage adjacent to food/utensils

CHLOROX CONTAINER STORED ON CUTTING BOARD

*29 Cold/hot hold unit thermometer easily viewable

FREEZER THERMOMETER

*39 Equipment in good repair and proper adjustment.

DAMAGED FREEZER GASKET

*45 Premises shall be maintained in good repair

REPLACE DAMAGED CEILING TILES

*27 Cooling method, criteria - rapid cooling equipment

*19 Water & Plumbing in good repair- per code

REPAIR LEAK FROM ICE MACHINE

*42 Nonfood-contact surfaces material

REPAIR COOLER GASKET

*22 Handlers-Certificate Not On Site

*29 Sanitizing solutions, testing devices

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container