Roti Modern Mediterranean

*10 Clean Sight and Touch

SANITIZER TOO STRONG IS 400 PPM, NEEDS TO BE DILUTED

*32 Damaged Equipment

DAMAGED DOOR GASKETS ON RIC UNITS

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

DESIGNATE AREA FOR EMPLOYEE FOOD AND DRINKS, PREFERABLY ON TH BOTTOM SHELF

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS

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

REMOVE BOXES ON FLOOR OF WIF (2)

*19 Water & Plumbing in good repair- per code

LEAK AT 3CS, COLD SIDE WHEN TURNED ON

*36 Cloths in-use for wiping between uses stored

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

gnats in front of restaurant

*32 Damaged Equipment

door gaskets, door of cooler, fan cover in WIF

*42 Dirty nonfood contact surfaces

clean between rubber gaskets

*46 Physical Facilities Premises

clean restrooms

*47 Other Violations

current health inspection notice needs to be posted

*32 Damaged Equipment

DOOR GASKETS NEED REPLACING, THEY ARE SPLIT AND DIRTY

*41 Food Labeling - Bulk Food w/ Card or Sign

BULK CONTAINER OF RICE

*45 Walls easily cleanable and light in color

CLEAN WALLS BY PREP AREA.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Gnats present

*32 Equipment and Utensils Multiuse Materials durable

replace broken door gaskets

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

not to be used under cutting board

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETER IN COOLER DRAWER

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES IN BACK AREA- FOLLOW PEST CONTROL

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*31 Handwashing lavatory - accessible

TRASH CAN BLOCKING FRONT HAND SINK

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS

*02 Cold Hold (41øF/45øF or below)

RAW BEEF 46 DEGREE F- COS

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

ITEMS IN RIC AT FRONT COOLERS PAST USE BY DATE (7/20)

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET STORED NEXT TO CUTTING BOARD

*02 Cold Hold (41øF/45øF or below)

FETA CHEESE 45 DEGREE F ON LINE, MEAT IN COOLER 51 DEGREE IN COOLER DRAWER

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

HANDLE RESTING ON THE FOOD ON SERVE LINE

*02 Cold Hold (41øF/45øF or below)

RAW BEEF 50 DEGREE F

*29 Food thermometers provided and accessible

THERMOMETER IN RAW MEAT COOLER- COS

*18 Toxic items storage adjacent to food/utensils

STORED ADJACENT TO PACKAGED PASTERIES -COS

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

LABEL SPICES IN NON ORIGINAL CONTAINER- COS

*14 When to wash hands before donning new gloves

*10 Q.A. PPM - follow manufacturer's direction

0 PPM QUAT IN SANITIZING BUCKETS

*14 When to wash hands before donning new gloves

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

BULK BINS

*31 Handwashing lavatory - used for other purpose

NO ITEMS IN HAND SINK

*19 Hand sink water temperature below 110'F

Hand wash sink in back area near three compartment sink only reached 94.8°F Main service line hand wash sink reached 104.5°F All hand wash sinks should reach a minimum of 110°F on the hot water

*10 Equipment and Utensils Sanitization

Sanitizing solution in three compartment sink tested at 0ppm Quaternary Ammonium. Sanitizing bucket tested at 0ppm Q.A.

*47 RFSM Certificate - Not Display

RFSM Certificate issued by the City of Dallas should be on display.

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

Handle observed resting on chopped herbs in container.

*18 Toxic items labeling-non original container

Spray bottles that contain potentially toxic materials should be clearly labeled.