Rice Xpress

*19 Water & Plumbing in good repair- per code

observed pipe under 3 com sink leak, faucet on 3 com sink

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

wiping cloths observed under food containers

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

clearly date mark TCS food for 7 days only

*14 Wash hands after all other activities

employees must washed hands after touched a floor drain

*34 Outer door: solid,selfclosing,tightfitting

repair entrance door

*42 Ventilation hood systems

clean vent a hood filters

*32 Damaged Equipment

repair leaks in walk in cooler and walk in freezer repair compressor in walk in freezer replace gaskets around walk in freezer door

*39 Store equipment & utensils in a clean, dry place

knife stored between two coolers tongs hang on pipe under hand sink

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, clean tables, gaskets

*32 Damaged Equipment

repair cooler across the grill, observed temperatures of 51 degrees f repair leaks on compressor in wif

*18 Rodent bait stations

observed rodent bait station not enclosed-provide enclosed container

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

observed cross contamination in walk in cooler raw chicken stored over rae beef, raw chicken over raw fish, raw eggs on top shelve)

*19 Water & Plumbing in good repair- per code

observed leaking pipe under 3 com sink and faucets on 3 com sink, missing handle on faucet in man restroom

*39 Store equipment & utensils - avoid contamination

observed knifes stored between two coolers

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

food in walk in cooler shall be covered with plastic cover or lid

*10 Clean Sight and Touch

clean slicer, food storage containers

*02 Cold Hold (41øF/45øF or below)

food products on cold holding-crab meat does not reach 41 degrees f or below observed 51.2 degrees f

*25 Rodent control: using control methods

observed mice dropping in the kitchen on bottom shelf

*34 Outer openings:closing holes, gaps

repair or cover gaps around back doors

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

personal drink bottles sit on prep tables and in cooler-personal food items need to be store in designated area or separate from the consumer food

*46 Covered waste receptacle for women's restroom

provide covered receptacle in women restroom

*39 Equipment in good repair and proper adjustment.

repair gaskets and frame around walk in freezer door

*45 Drying Mops-air dry

drying mops hung on

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler/freezer, gaskets around cooler doors, cabinets, shelves in drive thru station

* 21 RFSM notify 10 days & replacement in 45 days

new manager-obtain rfsm certificate from the City of Dallas

*19 Water & Plumbing in good repair- per code

repair leaks under 3 com sink

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*44 Trash can provided for papertowel waste

provide trash can for paper towels

*20 Grease Trap Tickets

provide grease trap ticket

*47 Handwashing signage

provide hand washing sign

*45 Drying Mops-air dry

mops

*22 Accredited food handler certificate - 60 days

all employees need food handler cards

*46 Covered waste receptacle for women's restroom

provide in women restroom

*21 RFSM - Not On Site

manager not on site

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

use utensils with handle to scoop food

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

provide label with common name of food product

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*18 Use toxics according to additional condition

bleach too strong-more than 200 ppm

*42 Ventilation hood systems

clean vent a hood system

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

observed utensils sit on floor

*22 Accredited food handler certificate - 60 days

provide food handler cards

*46 Covered waste receptacle for women's restroom

provide in women restroom

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

raw shelled eggs stored above soy sauce

*18 Toxic items labeling-non original container

label sanitizer bucket and chemical spray bottles

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*47 Handwashing signage

provide hand washing sign

*20 Grease Trap Tickets

provide grease trap ticket

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from the city of dallas

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

observed cloth under cutting boards

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

provide food handler cards

*47 Other Violations

choking poster, organize back roo, remove all unnecessary articles

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*42 Dirty nonfood contact surfaces

clean coolers, gaskets

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

personal drink sit on prep table

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

observed raw chicken stored above rte food

*10 Clean Sight and Touch

clean icce machine

*31 Handwashing lavatory - used for other purpose

utensils in hand sink

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

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

observed food sit on floor

*45 Unnecessary articles prohibited

remove all unnecessary articles from the kitchen

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

provide written procedure for vomiting/diarrhea events

*42 Dirty nonfood contact surfaces

clean shelves, coolers inside, gaskets, prep tables, clean cabinets inside

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*19 Water & Plumbing in good repair- per code

leaking pipe under 3 com sink, repair leaking faucet on mop sink

*34 Outer openings:closing holes, gaps

repair gap at entrance door

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

provide label for food storage containers

*36 Wet wiping cloths shall be laundered daily.

dirty wiping cloths

*10 Clean Sight and Touch

clean ice machine

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

clearly date mark TCS food for 7 days only

*39 Soda nozzles and ice bin clean to remove soil

clean soda nozzles

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

personbal drink stored above customer food/cooler

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*10 Sanitization after Cleaning

DIRTY INTERIOR OF ICE MATCHINE AND NO SANITIZING BUCKET SET UP.

*47 RFSM Certificate - Not Display

RFSM NOT ONSITE DURING OPERATION

*29 Food thermometers provided and accessible

NO THERMOMETER PROVIDED

*36 Cloths in-use for wiping between uses stored

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORE ON PREP SURFACE

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

GREEN SPICE STORE ON THE FLOOR IN WIC

*42 Floors/walls/ceiling/nonfood dirty

DIRTY KITCHEN FLOOR, WIC AND WIF

*02 Cold Hold (41øF/45øF or below)

CHICKEN 66

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

*18 Toxic items labeling-non original container

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

*36 Cloths in-use for wiping between uses stored

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

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

*42 Dirty nonfood contact surfaces

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

*45 First Aid

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

RAW CHICKEN STORED ABOVE RTE PACKAGED VEGGIES IN RIC

*10 Clean Sight and Touch

PINK MOLD IN ICE MACHINE AND DIRTY MICROWAVE

*18 Toxic items labeling-non original container

LABEL ALL SPRAY BOTTLES WITH CHEMICALS

*22 Handlers-Certificate Not On Site

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

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

REPAIR LID/DOOR TO DELI COOLER

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

*36 Cloths in-use for wiping between uses stored

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

*39 Soda nozzles and ice bin clean to remove soil

*42 Floors/walls/ceiling/nonfood dirty

VENTHOOD AND CLEAN AREA AROUND COOKLINE

*44 Trash can provided for papertowel waste

*45Utility service lines/pipes may not be exposed

*45 First Aid

*22 Handlers-Certificate Not On Site

*47 Other Violations

Clean and organize all storage aisles. Do not re-use metal cans to store food in.

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

*10 Clean Sight and Touch

meat grinder, food prep counter, WIC shelves

*02 Cold Hold (41øF/45øF or below)

raw eggs 68 F

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

*31 Individual, disposable towels

*42 Dirty nonfood contact surfaces

Clean dry storage shelves. Clean vent hood.

*35 Hair Restraints effective

*40 Reuse of single service articles

soy sauce

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

Cover open food items in WIC.

*32 Damaged Equipment

Damaged food containers inside WIC.

*29 Cold/hot hold unit thermometer easily viewable

WIC

*33 Rinsing procedures - 3 compartment sink

*45 Premises shall be maintained in good repair

Repair self-closing device to back door. Seal gaps around rice warmers. Repair cabinet at drive thru.

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

Do not store utensils between equipment.

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

NO HOT WATER AVAILABLE AT THE TIME OF INSPECTION

*42 Dirty nonfood contact surfaces

CEILING TILES

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

INSIDE ICE MAKER

*02 Cold Hold (41øF/45øF or below)

SHRIMP 50.5°F

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

NO DATES ON SAUCES OR SOUPS

*03 Food products not maintained at 135øF or above

FRIED RICE 124.1°F

*18 Toxic items labeling-non original container

SPRAY BOTTLES MISSING LABELS

*47 Other Violations

OWNER LISTED ON TAX ID (SAMUELL-LIANG, LLC) AND (SAMUELL-RICE, INC.) DOES NOT MATCH OWNER LISTED ON CITY HEALTH PERMIT (LING SHEN LIANG). PROVIDE COPIES OF ARTICLES OF INCORPORATION TO PROVE NO CHANG

*15 Contact RTE Products w/ Bare Hands

EMPLOYEE HANDLED BROCCOLI WITH BARE HANDS TO PLACE IN TO GO PLATE

*22 Handlers-Certificate Not On Site

*32 Maintain in Good Repair

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

EMPLOYEE NOT SANITIZING EQUIPMENT AND UTENSILS AFTER WASHING.

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

DRY STORAGE CONTAINERS

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

STORE ICE SCOOP ON A CLEAN SURFACE

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

NO DATES ON SAUCES OR CUT PRODUCE

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

CHICKEN WINGS STORED OVER FRIES AND PEAS, RAW CHICKEN STORED IN PREP COOLER NEXT TO PINEAPPLE AND ORANGES

*31 Individual, disposable towels

*30 Does Establishment have a current valid permit posted?

OWNER LISTED ON TAX ID (SAMUELL-LIANG, LLC)(SAMUELL-RICE, INC.) DOES NOT MATCH OWNER LISTED ON CITY HEALTH PERMIT (LING SHEN LIANG). PROVIDE COPIES OF ARTICLES OF INCORPORATION TO PROVE NO CHANGE OF O

*47 RFSM Certificate - Not Display

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

*18 Toxic items labeling-non original container

SPRAY BOTTLE MISSING LABEL

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

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

store ice scoop on clean surface

*06 Discard TCS if date marked exceeds temp & time

noodles 11/9/17; sliced onions 10/12/12

*30 Food Establishment Permit

OWNER LISTED ON TAX ID (SAMUELL-LIANG LLC) DOES NOT MATCH OWNER LISTED ON CITY HEALTH PERMIT (LING SHEN LIANG). PROVIDE COPIES OF ARTICLES OF INCORPORATION TO PROVE NO CHANGE OF OWNERSHIP OR APPLY FOR

*37 Food, utensils & equip under other sources

knives stored between cooler surfaces

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

coffee cup on prep table with can of mushrooms

*10 Clean Sight and Touch

inside ice maker

*42 Dirty nonfood contact surfaces

ceiling tiles

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

raw beef, raw pork, and raw chicken stored in same bin; raw beef, raw pork, and raw chicken stored above raw shrimp, raw chicken stored in back row of cooler (veggies and oranges potentially exposed t

*32 Nonfood surfaces-design to be cleaned easily

cardboard boxes lining table shelving

*03 Food products not maintained at 135øF or above

*40 Store single-service item in original package

*02 Cold Hold (41øF/45øF or below)

*06 Discard if TCS is in container w/ no date or day

*22 Handlers-Certificate Not On Site

*39 Store equipment & utensils in a clean, dry place

*19 One Inch Air Gap

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

*44 Receptacles/vehicles- removal of refuse, recyclables

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

*42 Floors/walls/ceiling/nonfood dirty

*31 Handwashing lavatory - used for other purpose

*10 Clean Sight and Touch

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

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

*39 Keep utensils handles upright or protected

Provide scoops with handles ( using plastic containers to scoop sugar, flour etc. )

*28 Date marking commercially prepared of RTE/PHF

Provide dates on all PHF items in the refrigerator unit

*21 RFSM - Not On Site

Registered food service manager not on site during the operation.( SECOND WARNING) Learn to serve certificate is not the city certificate return to office and apply for city certificate.

*20 Grease Trap Tickets

Provide and updated grease trap ticket.

*29 Food thermometers--small diameter probe

Provide a stem thermometer to check internal temperatures of hot and cold food.

*47 RFSM Certificate - Not Display

Registered food service manager certificate not displayed ( SECOND WARNING)

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

All food stored on the floor ( soy sauce and large open container drums)