Ronnie's Catfish

*10 Sanitization after Cleaning

Set up sanitizer bucket. Needs to be 50 - 100 ppm (Cl)

*22 Accredited food handler certificate - 60 days

All employees need a food handlers certificate

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

Obtain a sanitizer test strip

*31 Individual, disposable towels

Have proper towels by hand sink, make sure accessible

*32 Equipment & Utensils smooth easily cleanable

Surface needs to be cleaned. construction

*39 Cooking equipment free of encrusted grease

Grease buildup on equipment

*42 Dirty nonfood contact surfaces

Clean top of coolers and racks

*43 Ventilation hood-prevent grease dripping

Clean vent hood ASAP

*45 Clean facilities as often as necessary.

Clean more often , (floors , walls, and ceilings)

*45 Premises shall be maintained in good repair

Wood cabinets behind front counter need repaired.

*34 Controlling pests. Eliminating harborage conditions

Flies observed throughout establishment.

*47 Other Violations

Detail clean mop bucket. Remove boxed from floor as soon as possible. Remove fly swatter from counter.

*02 Cold Hold (41øF/45øF or below)

fish 74 F

*22 Accredited food handler certificate - 60 days

*18 Restricted use pesticides

Unapproved pest control spray bottle in kitchen.

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

Bags of lettuce observed on top of cut RTE lettuce.

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

Detail clean floors throughout.

*10 Clean Sight and Touch

*31 No soap at handsink

*42 Dirty nonfood contact surfaces

*45Floors easily cleanable

*47 Handwashing signage

*10 Clean Sight and Touch

CLEAN MORE OFTEN

*21 RFSM - Not On Site

*27 Cooling, heating, and holding capacities. Equipment

*31 Individual, disposable towels

*32 Approved Food Contact Equip.

*36 Cloths in-use for wiping between uses stored

*39 Cooking equipment free of encrusted grease

*43 Light bulbs, light shields provided

*45 Floor contruction requirements

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE REACH IN FREEZER ( BACK)

*19 Water & Plumbing in good repair- per code

REPAIR THE THREE COMPARTMENT SINK IN KITCHEN TO DELIVER HOT AND COLD WATER

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER CARDS ON SITE FOR ALL STAFF

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE FRONT REACH IN COOLER

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

FROZEN FISH THAWING AT ROOM TEMPERATURE IN THREE COMPARTMENT SINK

*42 Dirty nonfood contact surfaces

REMOVE HEAVY SOIL FROM THE VENT HOOD FILTERS

*45 Walls and ceilings, studs, joists, and rafters

REPAIR DAMAGED FLOORING THROUGHOUT ESTABLISHMENT

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS

*43 Light bulbs, light shields provided

PROVIDE LIGHT SHIELD FOR THE LIGHT IN THE KITCHEN

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

PERSONAL DRINK ON FOOD PREP TABLE

*29 Cold/hot hold unit thermometer easily viewable

NO THERMOMETER IN THE REACH IN COOLER (FRONT)

*14 When to wash hands before donning new gloves

NOT WASHING HANDS PRIOR TO PUTTING ON NEW GLOVES

*21 RFSM - Not On Site

NO REGISTERED FOOD SERVICE MANAGER ON SITE

*45 Premises shall be maintained in good repair

FLOORS IN THE BACK DRY STORAGE AREA ARE IN DISREPAIR

*47 Operate with a lapsed permit

OPERATING WITH A LAPSED PERMIT (CITATION ISSUED FOR THIS VIOLATION)

*42 Dirty nonfood contact surfaces

CLEAN THE BOTTOM OF THE REACH IN COOLER AND FREEZER OUT REMOVE GREASE BUILD UP FROM THE BACK WALLS BY THE FRYER (EXCESSIVE BUILD UP ) REMOVE THE BUILD UP FROM THE VENT HOOD FILTERS

*02 Cold Hold (41øF/45øF or below)

RAW FISH: 60.5 F

*02 Cold Hold (41øF/45øF or below)

TOMATOES: 65.8 F

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

RAW EGGS SITTING ATOP HOT LINKS (REACH IN COOLER)

*34 Outer openings:closing holes, gaps

PROVIDE A DOOR STRIP FOR BACK DOOR

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

KITCHEN COOK DID NOT HAVE A FOOD HANDLER CERTIFICATE ON SITE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLER

*35 Hair Restraints effective

PROVIDE A HAIR RESTRAINT FOR THE KITCHEN FOOD WORKER KITCHEN WORKER CHEWING GUM

*42 Dirty nonfood contact surfaces

CLEAN VENT HOOD FILTERS CLEAN WALLS BEHIND FRYERS

*47 Other Violations

REPLACE THE HOME STYLE REFRIGERATOR WITH A COMMERCIAL TYPE

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*22 Handlers-Certificate Not On Site

food handler cards missing

*34 Outer openings:closing holes, gaps

door gaps back door

*45 Clean facilities as often as necessary.

walls and ceiling need clean properly

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

missing writing employee health policies

*47 RFSM Certificate - Not Display

not RFSM certifications available

*32 Maintain in Good Repair

ceiling broken prep area walls need to be repair

*43 Ventilation systems:no public health hazard

vent hood heavily soiled due not removing of grease

*29 Sanitizing solutions, testing devices

missing sanitizer solution sanitizer bucket 50 ppm 3 compartment sink 100 ppm missing test strips

*21 RFSM - Not On Site

not RFSM on site

*33 Remove soils from equipment & utensils

remove heavy soil from equipment

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

provide paper towels at restroom

*47 Other Violations

seal gap under back door, shield some lights

*29 Food thermometers--small diameter probe

need probe thermometer

*43 Ventilation,mechanical

*45 Premises shall be maintained in good repair

ceiling tiles

*02 Cold Hold (41øF/45øF or below)

raw fish 64 degrees f

*21 RFSM - Not On Site