Rice Bowl Express

*31 Handwashing lavatory - accessible

handsink can not be blocked by trash can

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in bucket between uses

*39 Store all equipment & utensil covered or inverted

utensils trey need to be inverted

*45 Premises free of litter

shall clean under 3 comp sink - detail to clean

*34 Outer door: solid,selfclosing,tightfitting

back door has a gap and needs to be sealed

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

Items in freezer shall be off floor by 6 inches

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

food can metal bent a t rim must be set aside

*29 Sanitizing solutions, testing devices

keep sanitizing strips at location for accuracy in chemical ppm

*18 Use toxic according to manufacturer direction

keep a bucket of sanitizing solution 50 -100ppm Cl

*42 Dirty nonfood contact surfaces

clean WIC fan from dust and debris -

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

water cup adjacent to food items on prep table

*02 Cold Hold (41øF/45øF or below)

Big pasta noodles observed inside of reach in cooler observed at 69F- cold holding units must be at least 41F

*03 Food products not maintained at 135øF or above

white rice in warmer observed at 107F. Hot foods must be held at 135F

*10 Clean Sight and Touch

Observed employee using bare hands to dispense RTE foods.

*22 Accredited food handler certificate - 60 days

Food staff must obtain food handler training at once- Staff need training/retrained

*27 Cool TCS foods using proper methods

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - used for other purpose

Observed bucket/etc. stored inside of handsink.

*32 Maintain in Good Repair

*34

*34 Pest Control

*36 Cloths in-use for wiping between uses stored

Store wet wiping towels in a sanitizing solution when not using them

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

*42 Dirty nonfood contact surfaces

*45 Lockers to be used to store personal items

Food staff/personal items must be stored correctly. Properly store employee cloths in dry storage

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

Observed employee using bare hands to dispense RTE foods

*21 RFSM - Not On Site

*47 Other Violations

*35 Hair Restraints effective

Food staff must restrain hair while handling open food.

*42 Dirty nonfood contact surfaces

Clean vent-a-hood filters as often as needed.

*43 Ventilation hood systems, adequacy

Gaps seen in vent-a-hood system.

*45 Premises shall be maintained in good repair

Replace missing weather stripping at back door.

*21 RFSM - Not On Site

Register CFM with the City of Dallas.

*03 Food products not maintained at 135øF or above

Cooked chicken nuggets observed at 109 Degrees F. Hot foods must be maintained at 135 Degrees F.

*15 Contact RTE Products w/ Bare Hands

Observed food handler using bare hands to dispense vegetables. Must use a second barrier/utensils/gloves.

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

Label all dry food containers(meal, etc).

*10 Clean Sight and Touch

Heavy food and debris buildup observed around lid/food containers. Clean to remove it.

*32 Damaged Equipment

Rusted shelves observed inside WIC. Not cleanable.

*28 Original cont. of RTE/PHF/Day1= day of opening

Cooked/breaded chicken inside large tub in WIC not time stamped.

*02 Cold Hold (41øF/45øF or below)

Keep chicken at 41 or below for cold holding

*10 Clean Sight and Touch

Clean ice machine

*32 Nonfood surfaces-design to be cleaned easily

Remove card board lining all over kitchen

*36 Cloths in-use for wiping between uses stored

*29 Food thermometers provided and accessible

*23 Water pressure specifications

*21 RFSM - Not On Site

*34 Controlling pests. Eliminating harborage conditions

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

*42 Dirty nonfood contact surfaces

Clean shelves, floors, walls

*45 Lockers to be used to store personal items

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*15 Contact RTE Products w/ Bare Hands

EMPLOYEE HANDLING RTE FOOD WITH BARE HANDS

*31 Individual, disposable towels

PROVIDE AT HAND SINK AND IN RESTROOM

*47 Handler-Certificate Not on site

NO RECORDS PROVIDED

*21 RFSM - Not On Site

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

COVER ALL FOODS IN COOLER AND ROLLING CART

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

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

PERSONAL DRINK STORED ON PREP TABLE

*40 Store single-service item in original package

KEEP SINGLE SERVICE ARTICLES PROTECTED

*03 Food products not maintained at 135øF or above

COOKED SHRIMP ON ROLLING CART 69*F

*14 When to wash hands

LACK OF HAND WASHING

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET AT 3 COMP SINK

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN FRONT HAND SINK

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

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

FOOD STORED IN OPEN CANS

*35 Hair Restraints effective

WIPING CLOTH STORED ON PREP TABLE

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER FOOD EQUIPMENT

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT AT THE BOTTOM OF DOOR

*42 Dirty nonfood contact surfaces

CLEAN ALL DOOR GASKETS AND FAN COVERS

*45 Clean facilities as often as necessary.

CLEAN THOROUGHLY

*14 Wash hands after all other activities

LACK OF HAND WASHING

*02 Cold Hold (41øF/45øF or below)

CARROTS 47*F, GARLIC 61*F STORED ON ROLLING CART

*31 No soap at handsink

PROVIDE FOR ALL

*10 Clean Sight and Touch

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE HEAVY DUST FROM THE INTAKE VENTS IN THE DINING ROOMS AND RESTROOMS

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL EMPLOYEE DRINKS BEING STORED IN COOLERS WITH FOOD INTENDED FOR CUSTOMERS

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL SINKS MISSING THEM INCLUDING RESTROOMS

*03 Food products not maintained at 135øF or above

COOKED RICE: 120.8 F HOT HOLD VIOLATION

*02 Cold Hold (41øF/45øF or below)

EGG WASH: 65.2 F COLD HOLD VIOLATION

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF ( KITCHEN AND FRONT COUNTER)

*19 Water & Plumbing in good repair- per code

PLUMBING LEAK AT THE THREE COMPARTMENT SINK FAUCET HEAD ( RIGHT SIDE )

*47 Conditions of Permit-in use of food equipment

Need sign stating: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*42 cleaning hermetically sealed containers of food or visible soil before opening

clean lids of food containers

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

big improvement seen in date marking. some food items were missing date mark.

*27 Cooling, heating, and holding capacities. Equipment

ric not cooling to capacity, reading 46F. Place all protien/PHF in walk in cooler unitl reach in cooler is repaired.

*02 Cold Hold (41øF/45øF or below)

beef in reach in cooler reading 50.2F. crab meat reading 48.4F. discard

*45 Mats / Duckboards nonabsorbent

using cardboard as mat. use non absorbent material.

*22 Handlers-Certificate Not On Site

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

provide bodily fluid spill kit.

*02 Cold Hold (41øF/45øF or below)

Opened bottle of Kikkomani glaze. packaging states to refrigerate after opening.

*42 Floors/walls/ceiling/nonfood dirty

clean floors of storage room.

*39 Equipment in good repair and proper adjustment.

Container of spice on rack is damaged, replace with new container.

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

Relabel container with food name.

*22 Handlers-Certificate Not On Site

Employees need food handler cards.

*45Floor, wall, ceiling - Exposed material

Cover hole on ceiling above walk in cooler.

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

Food is is not being date marked in walk in cooler. 2nd and final warning citation will be issued of violation reoccurs.

*18 Medicines labeled and stored properly

Alkasitizer box above food work station.

*10 Clean Sight and Touch

Clean and sanitize inside of ice bin, brown residue on ceiling of bin.

*46 Covered waste receptacle for women's restroom

Provide a covered waste container.

*47 RFSM Certificate - Not Display

Register certificate at our office.

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

Flour bags on floor. 6" off floor minimum.

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

Relabel bulk containers containing SMG and flour.

*29 Thermometer calibrated to ensure accuracy

current thermometer not working in wic.

*28 Date marking commercially prepared RTE/ TCS food

food in wic needs to be date marked. 1st warning.

*32 Damaged Equipment

wic a/c unit has leak and wif ice building up.

*31 No soap at handsink

hw station next to 3 comp sink has no soap.

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine sanitizer bucket at 0 PPM. Need to change every 2-4 hours.

*42 Dirty nonfood contact surfaces

Clean front of and handles of rics, grime building up.

*47 Handwashing signage

Hand wash sign needed at restroom

*46 Covered waste receptacle for women's restroom

Need covered waste container in womens restroom.

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

*44 Receptacles tight fitting lids, doors, or covers

*39 Store equipment & utensils - avoid contamination

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

*45Physical Facilities Floors,Walls,Ceilings

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

*31 Handwashing lavatory - used for other purpose

*41 Food shall be honestly presented

*47 Other Violations

NEED COMMERCIAL MICROWAVE L

*36 Cloths in-use for wiping between uses stored

*35 Hair Restraints effective

ONE FOOD WORKER NOT WEARING A HAIR RESTRAINT (CORRECTED ON SITE)

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS NOT BEING STORED IN A SANITIZING BUCKET AFTER USE

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL CELL PHONE RESTING ON FOOD PREPARATION SURFACES

*43 Light bulbs, light shields provided

REPLACE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD

*18 Toxic items labeling-non original container

TWO CHEMICAL SPRAY BOTTLES NOT LABELED

*24 Food Labeling- with common name of the food

SEVERAL FOOD INGREDIENTS IN CONTAINERS WITH NO OUTSIDE LABEL

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

RAW BEEF STORED ON THE SAME SHELF WITH COOKED FOOD (WALK IN COOLER)

*10 Clean Sight and Touch

SOILED MICROWAVE IN KITCHEN

*46 Physical Facilities Premises

CLEAN TOILET SEAT IN THE WOMEN'S RESTROOM