Saucy's Thai & Pho

*42 Nonfood-contact surfaces material

clean gaskets inside the reach in cooler

*02 Cold Hold (41øF/45øF or below)

maintain cold holding temperature at 41 F or lower (beef at 50F, shrimp 48F)

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

cannot have wiping cloths/towels under cutting board

*22 Accredited food handler certificate - 60 days

provide food handlers for employees

*42 Dirty nonfood contact surfaces

clean bottom of reach in cooler, clean vent hood

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer too low for dishwasher (reading 10 ppm, should be 50ppm)

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

Store raw foods in a manner that minimizes cross contamination

*27 Cool TCS foods using proper methods

Sauces and syrups must be placed in cooling equipment subsequent to preparation

*42 Dirty nonfood contact surfaces

Clean walls

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Store veggies off of the floor

*45 Premises shall be maintained in good repair

*43 Clean vent syst:Intake/exhaust air ducts

*21 RFSM - Not On Site

*47 Other Violations

Choking poster required for public view

*32 Equipment has cracks and corners

Reach in cooler has rust

*03 Food products not maintained at 135øF or above

*02 Cold Hold (41øF/45øF or below)

*39 Equipment in good repair and proper adjustment.

Cooler gaskets

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*21 RFSM - Not On Site

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

*02 Cold Hold (41øF/45øF or below)

*31 Handwashing lavatory - accessible

*15 Contact RTE Products w/ Bare Hands

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

*31 Handwashing lavatory - accessible

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Tomato held at 53F, Chicken held at 50F

*21 RFSM - Not On Site

*45 Floor contruction requirements

Repair floor tiles

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine at dish machine observed at 3ppm

*22 Handlers-Certificate Not On Site

*29 Food thermometers provided and accessible

*44 Trash can provided for papertowel waste

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

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

*42 Floors/walls/ceiling/nonfood dirty

clean kitchen floor

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

inside walk in cooler

*39 Store all equipment & utensil covered or inverted

clean plates

*29 Cold/hot hold unit thermometer easily viewable

*31 Handwashing lavatory - accessible

*10 Clean Sight and Touch

INTERIOR OF MICROWAVE

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*39 Store all equipment & utensil covered or inverted

*18 Toxic items labeling-non original container

*22 Handlers-Certificate Not On Site

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

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

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT SHIELD FROM LIGHT BY THE DOOR OF WALK IN FREEZER

*45 Floor& wall junctures- coved & sealed

REPLACE BROKEN FLOOR TILES

*21 RFSM - Not On Site

*32 Approved Food Contact Equip.

NO TCS FOOD IN HOME REFRIGERATOR ALLOWED

*22 Handlers-Certificate Not On Site

*15 Bare hands contact with ready-to-eat foods

OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

*36 Cloths in-use for wiping between uses stored

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE WORKING THERMOMETER TO ALL COOLERS AND FREEZERS

*47 Conditions of Permit-in use of food equipment

*15 Contact RTE Products w/ Bare Hands

USE GLOVES OR TONGS TO CONTACT READY TO EAT FOOD PRODUCTS. OBSERVED EMPLOYEE CONTACT READY TO EAT FOOD WITH BARE HANDS

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

Store food products on the shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef pro

*32 Approved Food Contact Equip.

NO FOOD PRODUCTS IN OPENED CAN ALLOWED. NO HOME USE REFRIGERATOR ALLOWED

*06 Time as PHC: 4 hours provide written procedures methods of compliance

LABEL PRODUCTS WITH TIME OF EXPIRATION ---- 4 HOURS LIMIT

*02 Cold Hold (41øF/45øF or below)

BEAN SPOURTS 67'F,

*42 Floors/walls/ceiling/nonfood dirty

CLEAN VENTHOOD AND FLOOR

*21 RFSM - Not On Site

A DALLAS REGISTERED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES

*31 Handwashing lavatory - accessible

DO NOT STORE ANYTHING IN OR IN FRONT OF HAND SINK

*43 Light - 50 foot : Food and utensils area

REPLACE OUT OF ORDER LIGHT BOX

*36 Cloths in-use for wiping between uses stored

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETER TO ALL COOLER

*12 Gloves Single Use

CHANGE GLOVES AS NEEDED. OBSERVED EMPLOYEE CONTACTED HER FACE AND CONTINUE TO WORK WITHOUT GLOVES CHANGE

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

OBSERVED ROACHES IN BEVERAGE STATION. CITATION ISSUED

*34 Remove dead/trapped pests

OBSERVED DEAD INSECT IN KITCHEN LIGHT BOXES