Savory Catering

*10 Clean Sight and Touch

*31 Handwashing lavatory - used for other purpose

*21 RFSM - Not On Site

*10 Clean Sight and Touch

clean ice machine

*36 Cloths in-use for wiping between uses stored

*45 Lockers to be used to store personal items

Shoes in kitchen

*39 Cooking equipment free of encrusted grease

*18 Toxic items storage adjacent to food/utensils

Observed 2 chemical spray bottles hanging on hand sink. Store properly away from product and clean equipment.

*21 RFSM - Not On Site

Renew food manager certificate with the City of Dallas

*10 Clean Sight and Touch

CLEAN ICE MACHINE

*42 Dirty nonfood contact surfaces

CLEAN COOLERS, GASKETS

*34 Pest control-routine inspections for

OBSERVED FRUIT FLIES

*29 Mechanical holding unit, thermometer location

PROVIDE THERMOMETERS

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

ICE CONTAMINATED-EMPTY ICE MACHINE AND DO NOT USE ICE

*47 Conditions of Permit-in use of food equipment

*45 Lockers to be used to store personal items

personal items can not go above next to or on food utensils and prep surfaces

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

employee drink on coffee maker

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

chios on the floor food must be stored 6" off the floor

*31 Handwashing lavatory - used for other purpose

HAND SINK USED FOR HAND SINK ONLY

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

RAW POOLED EGGS OVER RTE BACON BITS

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

EXPIRED

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

DRINKS MUST HAVE LIDS

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

LABELS SPICES IN NON ORIGINAL CONTAINER

*47 Handwashing signage

AT ALL HAND SINKS

*02 Cold Hold (41øF/45øF or below)

RAW SHELLED EGGS STORED AT ROOM TEMP

*31 Individual, disposable towels

AT BACK HAND SINK

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

NO DATES ON ITEMS IN COOLER

*47 Handwashing signage

AT BOTH HAND SINKS

*39 Keep utensils handles upright or protected

HANDLE OF ICE SCOOP IN ICE AT ICE MACHINE

*19 Hand sink water temperature below 110'F

BACK HAND SINK 76 DEGREE F, FRONT HAND SINK 99 DEGREE F

*08 Cooked TCS foods received at 135øF or less

MAINTAIN RECEIVING LOGS

*14 When to wash hands before donning new gloves

*29 Thermometer calibrated to ensure accuracy

*08 TCS with previous temperature abuse @ receipt

FOR FOOD RECEIVED FOR SERVICE

*47 Handwashing signage

AT BACK HAND SINK

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

SEVERAL ITEMS MISSING DATE IN RIC (BELL PEPPERS, GRILLED CHICKEN, CARROTS)

*24 Food Label- manufacture/packer/distrubtor name

ON PREPACKAGED SALADS AND PREPACKAGED ITEMS AT DISPLAY CASE (SIDE SALADS AND FRUIT CUPS)

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

*31 Individual, disposable towels

AT BACK HAND SINK

*14 When to wash hands before donning new gloves

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

SEVERAL ITEMS MISSING DATE IN RIC (GRILLED CHI, CHIPOTLE MAYO WITH DATE OF 10/30

*31 Handwashing lavatory - accessible

BACK HAND SINK BLOCKED BY TRASH CAN

*36 Cloths in-use for wiping between uses stored

*29 Food thermometers provided and accessible

IN SALAD COLD HOLD

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET

*47 Handwashing signage

*08 Specifications for Receiving temperature at 41øF or less

MUST KEPT ON SITE

*02 Cold Hold (41øF/45øF or below)

COLE SLAW 64 DEGREE F, SHREDDED CHEESE 48 DEGREE F, SLICED TOMATO 46 DEGREE F, GRILLED CHICKEN 46 DEGREE F

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