Rodeo Catfish II

*10 Clean Sight and Touch

Clean interior of microwave & grease filter in hallway

*18 Medicines labeled and stored properly

Place all medicine away from foods & ingredients

*24 Food Labeling- with common name of the food

Label all squeeze bottles w/ contents

*31 No soap at handsink

Have hand soap available at hand sinks

*32 Damaged Equipment

Replace damaged utensils

*34 Outer openings:closed,tight-fitting windows

Back door left open

*35 Hair Restraints effective

Must use/have hair nets for cooks

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

Cover bulk ingredients when not in use

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

Do not use bowls as utensils/do not leave in ingredients

*42 Dirty nonfood contact surfaces

Clean grease build-up in vent hood over flat top

*45 Unnecessary articles prohibited

Remove all unnecessary items from establishment (broken/non-working equipment)

*28 Date marking combined ingredients for RTE/ TCS food

No date marking on prepared foods observed

*18 Toxic items labeling-non original container

Label all chemical spray bottles with contents

*20 Grease Trap Tickets

No current grease trap manifest

*24 Food Labeling- with common name of the food

Label squeeze bottles with contents

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips for sanitizer solution

*32 Equipment and Utensils Multiuse Materials durable

Do not use cardboard to line shelves/place equipment on

*34 Pest control-routine inspections for

Live cockroaches observed

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

Cover all food in reach-in cooler

*42 Dirty nonfood contact surfaces

Clean excess grease in both vent hoods

*45 Unnecessary articles prohibited

Get rid of any unnecessary items in freezer>any personal items must be separated from food for sale

*18 Toxic items labeling-non original container

Label all chemical spray bottles in kitchen

*20 Grease Trap Tickets

No current grease trap ticket

*10 Chlorine exposure time table

No sanitizer solution made, what owner claimed to be their sanitizer solution had 0 ppm Cl

*32 Approved Food Contact Equip.

Cannot use plastic push cart to hold food

*34 Outer door: solid,selfclosing,tightfitting

Fix gaps on screen door

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

Keep food off floor

*42 Dirty nonfood contact surfaces

Clean encrusted grease in vent hood

*45 Premises shall be maintained in good repair

Reseal hand sink in kitchen

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

Must keep the front door closed to prevent pest.

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

Observed staff eating on a food prep table in kitchen area.

*42 Floors/walls/ceiling/nonfood dirty

Observed floors sticky throughout the store. Heavy food debris build up observed in the work area. Clean walls behind frying equipment, sid of the refrigerator.

*31 Hand sinks: number installed for convenient use

Remove yellow tape at front handsink--repair.

*22 Accredited food handler certificate - 60 days

All food staff must be trained in food safety.

*20 Grease Trap Tickets

Observed old grease trap trip ticket(latest 4/21).

*45 Premises shall be maintained in good repair

Vent a hood filters observed missing. Filters must be in place when frying. Repair 3 door cooler(Hobart) observed at 49 Degrees F. Cold holding food must be maintained at 41 Degrees F or below.

*33 Manual ware washing, sink compartment requirement

3 compartment sink must be set up correctly.

*47 Other Violations

Label personal refrigerator.

*29 Sanitizing solutions, testing devices

Provide chemical test strips to check concentration of sanitizer.

*18 Equipment and Utensils Multiuse Materials-safe

using burned plastic containers as non-food surfaces in cooking hot areas must be use proper resistant heat containers without melting properties and without producing chemical contamination

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment and all floors, walls and ceiling dirty with soils deposits, food debris and grease spills must be clean to avoid cross contamination

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

*45 First Aid

missing first aid kit on site must be have first aid kit on site

*39 Cooking equipment free of encrusted grease

encrusted cooking equipment with grease deposits and soils accumulations must be clean to avoid cross contamination

*20 Grease Trap Tickets

missing grease trap ticket on site must be have grease trap ticket on site

*03 Outfitter-Food Temperatures (Hot).

PIC must be ensure cooler units maintain proper food temperature at 40 F or below

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

*43 Ventilation hood-prevent grease dripping

vent hoods dirty with soils and grease accumulations must be clean to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

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

missing bodily fluids writing procedures /spill kit.

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

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

missing date marking inside cooler units must be have date mark on food containers in all areas

*43 Ventilation hood-prevent grease dripping

vents on all areas dirty with soils and dust accumulations must be clean to avoid cross contamination

*45 First Aid

missing current first aid kit on site must be have a current first aid kit on site

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food packages inside freezer unit at floor level food packages must be out 6 inches of the floor level

*42 Floors/walls/ceiling/nonfood dirty

walls and ceiling on all areas dirty with soils and grease accumulations must be clean to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit.

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*43 Clean vent syst:Intake/exhaust air ducts

*30 Does Establishment have a current valid permit posted?

missing health permit on site must be have post health permit on site

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

eggs on top shelf inside cooler unit must be separate and lower shelving to avoid cross contamination raw meat and chicken food containers at top shelving must be maintain proper food separation

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

missing bodily fluids writing procedures /spill kit

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty with dust and soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units gaskets with mold, food debris and grease accumulations must be clean to avoid cross contamination cooler units dirty inside and outside must be clean to avoid cross contamination l

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*29 Sanitizing solutions, testing devices

missing sanitizing solutions in all areas must be have sanitizing solutions in all areas 3c sink 50 ppm chlorine concentration sanitizer bucket at 100 ppm chlorine concentration

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

missing date marking on all food containers must be have proper dat or day on food containers in all areas

*35 Hair Restraints effective

employees don't using hair restraints must be use any kind of hair restraints to avoid contamination by employees

*18 Equipment and Utensils Multiuse Materials-safe

using deteriorate plastic containers as food containers inside vent hood area must be remove and replace equipment and utensils that don't transfer and create chemical contamination using deteri

*31 No soap at handsink

missing hand washing soap at men restrooms must be have hand washing soap in all hand sinks

*21 RFSM - Not On Site

register with the City of Dallas as a Registered Food Service Manager by next inspection.

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly

*18 Toxic items labeling-non original container

label all non original spray bottles

*34 Pest control-routine inspections for

a pest control service is needed every 90 days

*24 Food Labeling- with common name of the food

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

raw fish stored adjacent to sliced watermelon inside the reach in cooler.

*02 Cold Hold (41øF/45øF or below)

cups of ranch dressing sitting out at room temperature; measured at 70 degrees F

*35 Hair Restraints effective

beard guard needed for the cook

*21 No unnecessary personnel allowed in food prep area

observed a friend of the owner, in flip flops, in the food prep area.