Rick's Old Fashioned Hamburger

*36 Cloths in-use for wiping between uses stored

Cannot leave wiping cloths out, must be in sanitizer bucket between uses.

*47 Handwashing signage

No hand washing sign in bathrom (men's).

*18 Toxic items labeling-non original container

Label chemical spray bottles.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: shredded cheese 45.1 and raw hamburger patty 44.7.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping towels out, must be kept in sanitizer bucket between uses.

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

Label all bulk containers with common name.

*18 Toxic items labeling-non original container

Label all chemical spray bottles.

*31 Handwashing lavatory - accessible

Cannot block hand sink.

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

Open coffee cup observed in prep area.

*10 Sanitization after Cleaning

Observed staff member wash dishes by just spraying (must set up all sinks).

*40 Reuse of single service articles

chili container

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

oil container

*21 RFSM - Not On Site

*43 Light - 10 foot : Walk-in, Dry storage

*47 Other Violations

Chain CO2 tank to cabinet/rack. Employee observed washing hands in 3 comp sink (must wash in handwash sink).

*42 Dirty nonfood contact surfaces

air gaskets in the reach in freezer

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

place the raw eggs on the bottom shelf inside the walk in cooler

*36 Cloths in-use for wiping between uses stored

store cloth towels inside a sanitizer bucket

*36 Cloths in-use for wiping between uses stored

needs to be stored in a sanitizing bucket

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

cheese and onions stored on the bottom shelf inside the walk in cooler adjacent to raw eggs

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

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine in the dishwasher

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm-dishwasher

*02 Cold Hold (41øF/45øF or below)

raw chicken measured at 47 degrees F

*47 Handwashing signage

*10 Clean Sight and Touch

dust accumulation and a rust like appearance on the shelves/racks inside the walk in cooler

*02 Cold Hold (41øF/45øF or below)

chopped boiled egg 55F cut tomatoes 50 F at low boy thermometer reads 50F ensure cooler is working properly

*18 Toxic items storage adjacent to food/utensils

separate chemicals and condiments

*26 Consumer Advisory Disclosure---asterisking

corrected on site

*31 Handwashing lavatory - accessible

always keep accessible

*21 Demonstrateion of knowledge by PIC

food manager

*31 Handwashing lavatory - accessible

handsink at front must be accessible

*02 Cold Hold (41øF/45øF or below)

egg dredge 58 F

*18 Toxic items labeling-non original container

label all

*47 Conditions of Permit-in use of food equipment

keep latest inspection posted

*26 Consumer Advisory Disclosure---asterisking

must connect disclosure to food items

*14 When to wash hands between raw and RTE foods

must wash, not only change gloves

*23 Water, Plumbing,& Waste Water - Pressure

kitchen handwash-no pressure

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

raw burger over raw bacon raw egg and burger over bread

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

no towels under equipment

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

*31 No soap at handsink

*18 Toxic items storage adjacent to food/utensils

eye drops on shelf with chips

*22 Handlers-Certificate Not On Site

*15 Contact RTE Products w/ Bare Hands

preparing rte burger with bare hands citation at next

*02 Cold Hold (41øF/45øF or below)

boiled egg 51.4 F cold air escaping bc lowboy top is not full of pans

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*40 Reuse of single service articles

old spice container refilled

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

raw burgers and chicken over condiments@grill cooler raw chicken & egg batter over fries raw beef over tomatoes in WIC

*18 Medicines labeled and stored properly

*22 Handlers-Certificate Not On Site

*45 Ceiling easily cleanable and light in color

*26 Consumer Advisory Disclosure---asterisking

*43 Light bulbs, light shields provided

*27 Cooling method, criteria - using ice bath

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

raw cubed beef over tomatoes

*10 Chlorine exposure time table

between 10 and 50 ppm

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

Date mark foods in walk in

*47 Other Violations

Clean interior of ice machine

*45 Ceiling easily cleanable and light in color

Replace lights in back of house Replace with easily cleanable & light in colored & non-absorbent ceiling tiles

*22 Handlers-Certificate Not On Site

Provide TX State approved food handler cards

*18 Toxic items labeling-non original container

Label chemical spray bottles

*02 Cold Hold (41øF/45øF or below)

GREEN BEANS 46 AND POTATO SALAD 44 NEED TO BE 41 OR LESS

*18 Toxic items labeling for original container

label CHEMICAL SPRAY BOTTLES

*20 Backflow Device Direct Connection

HANDSINK PIPE NO CONNECTED

*27 Cool TCS foods using proper methods

WIC 44

*29 Food thermometers provided and accessible