Savannah's Fresh Meat Market

*14 When to wash hands before donning new gloves

Must wash hands and don new gloves before working with raw meat products and packaging them to customers after engaging in other activities in the store.

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

Part time helpers are allowed as long as they are equipped with food handler certification if engaging in food prep.

*29 Cold/hot hold unit thermometer easily viewable

All coolers and freezers must be equipped with thermometers.

*31 No soap at handsink

*36 Cloths in-use for wiping between uses stored

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

The bags of honey beans in the back room must be at least 6 inches off the floor.

*42 Dirty nonfood contact surfaces

Keep the cooling equipment free of food debris and stains.

*47 Other Violations

Obtain a hand wash sign for display.

*32 Approved Food Contact Equip.

USE ONLY NSF APPROVED OR BETTER MEAT / FOOD SAW IN YOUR MEAT MARKET. REGULAR SAW IS NOT ALLOWED

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOU ARE NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY

*31 Individual, disposable towels

*47 Conditions of Permit-in use of food equipment

POST SIGN" CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

*02 Cold Hold (41øF/45øF or below)

CHIKWANGUE 50'F, EGG 56'F

*24 Food Label- manufacture/packer/distrubtor name

PROVIDE YOUR BUSINESS NAME TO PREPACKAGED DRY FISH

*7 Private homes/ living or sleeping quarters

NO SLEEPING QUARTER IN BACK AREA ALLOWED

*19 One Inch Air Gap

KEEP THREE COMPARTMENT SINK SPRAYER ONE INCH ABOVE THE RAMP OF THREE COMPARTMENT SINK

*45 Unnecessary articles prohibited

REMOVE ALL UNNECESSARY ITEMS FROM STORAGE AREA

*32 Approved Food Contact Equip.

USE ONLY APPROVED MEAT SAW IN YOUR MEAT MARKET.

*45 Unnecessary articles prohibited

*21 RFSM - Not On Site

YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS

*47 Conditions of Permit-in use of food equipment

*31 No soap at handsink

RESTROOM

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

COVER ALL FOOD PRODUCTS FROM FREEZER i.e. TURKEY LEGS

*24 Food Label- manufacture/packer/distrubtor name

PROVIDE LABEL TO ALL FOOD PRODUCTS WITH MANUFACTURER INFORMATION

*10 Clean Sight and Touch

COOLER N FREEZER

*34 Outer door: solid,selfclosing,tightfitting

FRONT DOOR

*19 One Inch Air Gap

KEEP THREE COMPARTMENT SINK SPRAYER ONE INCH ABOVE THE RAM OF SINK

*43 Light bulbs, light shields provided

*45 Living or sleeping quarters, separation

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINK

*21 RFSM - Not On Site

*29 Cold/hot hold unit thermometer easily viewable

COOLER

*47 Permit/license posted

POST STATE OF TEXAS SALE TAX PERMIT

*19 No Hot Water / Water heater 50 gallon min.

HOT WATER COME BACK BY THE TIME WE FINISH THE INSPECTION. PLEASE CHECK YOUR WATER HEATER TO MAKE SURE YOU HAVE HOT WATER AT ALL TIMES

*39 Cutting surfaces.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FREEZERS

*07 Food safe, good condition, unadulterated, and honestly presented

DENTED AND DAMAGED CAN

*24 Food Label- manufacture/packer/distrubtor name

*32 Equipment and Utensils Durability and Strength

REPLACE HEAVILY DAMAGED CUTTING BOARD

*45 Floor& wall junctures- coved & sealed

SEAL GAP AT BACK DOOR

*31 No soap at handsink

*21 RFSM - Not On Site

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

STORE ALL FOOD 6' INCHES OFF THE FLOOR

*07 Food obtained from sources that comply with applicable laws

label bagged ice items

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

*45 Premises shall be maintained in good repair

back door tight fitting