Scottie's Grocery

*47 Health permit posted

HEALTH PERMIT NOT POSTED

*30 Food Establishment Permit

O FOOD ESTABLISHMENT PRESENTED

*47 Other Violations

O SIGN TO LET CUSTOMERS TO ASK FOR INSPECTION REPORT

*42 Dirty nonfood contact surfaces

DUSTY SURFACES IN STORE AREA

*45Physical Facilities Floors,Walls,Ceilings

MISSING TILES ON FLOOR AND WAIT CEILING IN STORE AREA SHOWING SIGN OF LEAK ROOF TOP

*29 Food thermometers provided and accessible

NO THERMOMETER IN ICE SCREAM DEEP FREEZER

*32 Maintain in Good Repair

ICE DEEP FREEZER NOT IN GOOD REPAIR, NEED REPAIR OR REPLACEMENT

*36 Cloths in-use for wiping between uses stored

*34 Outer openings:closing holes, gaps

Seal open gaps for the front door

*02 Cold Hold (41øF/45øF or below)

tomato 47'f, lettuce 58'f

*14 When to wash hands before donning new gloves

Observed employee change gloves without washing hand

*10 Clean Sight and Touch

Provide cleaning for prep area

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

Provide date marking for all food in the wic

*45Floor, wall, ceiling - Exposed material

Provide cleaning for prep area

*31 No soap at handsink

*06 Discard TCS if date marked exceeds temp & time

corn dog 11-22

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

Provide date marking for the cheeses

*02 Cold Hold (41øF/45øF or below)

tomato 56'f

*36 Cloths in-use for wiping between uses stored

*45Floor, wall, ceiling - Exposed material

Fix the damaged baseboard, tiles on the ceiling

*42 Floors/walls/ceiling/nonfood dirty

Provide cleaning for the floor

*32 Damaged Equipment

Fix the leaking oil frying machine

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

observed open cup, food in prep area

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the whole store

*42 Floors/walls/ceiling/nonfood dirty

replace the damaged tiles on the ceiling fix the broken base board

*34 Outer openings:closing holes, gaps

seal open gaps for the front door

*10 Clean Sight and Touch

provide cleaning for prep area and the coolers

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

observed employee bare hand contact with cheese burger

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

tomato 46'f, cheese 48'f

*03 Food products not maintained at 135øF or above

rib 100'f

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

observed rae chicken above raw meat

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

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

sausage

*29 Food thermometers provided and accessible

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

salad: 68'f, tomato 73'f

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

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

observed raw chicken store next to shrimp

*21 RFSM - Not On Site

*32 Approved Food Contact Equip.

no empty box allow to use as a liner

*36 Cloths in-use for wiping between uses stored

*45Floor, wall, ceiling - Exposed material

fix the damaged tiles on the ceiling

*02 Cold Hold (41øF/45øF or below)

lettuce 60'f, eggs 64'f, tomato 57'f

*03 Food products not maintained at 135øF or above

rice 115'f

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

provide cleaning for the knife and knife holder

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

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

all food in cooler

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

*45Floor, wall, ceiling - Exposed material

fix the damaged ceiling tiles

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOS 78 F

*03 <<<HOT HOLD (135øF)>>>

BURGER @ 101 F

*07 Packaged food shall be labeled as specified in law

SALE OF KOOL AID NOT LABELED FOR INDIVIDUAL SALE

*11 Distressed merchandise, segregation and location

DENTED CANS IN FACILITY FOR SALE

*14 When to wash hands before donning new gloves

Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation

*33 Rinsing procedures - 3 compartment sink

MUST WASH/RINSE/SANITIZE

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

DATE MARK ON SLICED AND PORTIONED CHEESE/RIBS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS MUST BE STORED INSIDE OF SANITIZER SOLUTION

*38 Thawing. under running water criteria

Large vacuum packed beef in three compartment sink. Thawing meats should be submerged under running water.

*34 Remove dead/trapped pests

Dead flies in light shields in kitchen area.

*45Floor, wall, ceiling - Exposed material

Exposed construction by hand wash sink.

*10 Clean Sight and Touch

Food debris on deli slicer feeding mechanism.

*42 Floors/walls/ceiling/nonfood dirty

Floors dirty around grill / cooking surfaces.

*43 Light bulbs, light shields provided

Lights not functioning above freestanding reach in coolers.

*22 Handlers-Certificate Not On Site

Food handler certificate for working staff expired in 2017.

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers latest health inspection report available upon request.

*30 Does Establishment have a current valid permit posted?

Establishment has been undergoing a change of ownership for a significant amount of time. Please contact our office to clarify current ownership: Code Compliance Office: 7901 Goforth Road Dallas

*02 Cold Hold (41øF/45øF or below)

Walk in cooler undergoing repairs at time of inspection. Food not held at proper temperature

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

Lettuce, tomato, etc. left out on counter. If time is used as a control written procedures & logs should be maintained.

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

Raw shell eggs over RTE vegetables in WIC

*10 Clean Sight and Touch

Deli slicer feeder dirty.

*21 RFSM - Not On Site

RFSM not on site at time of inspection

*27 Cooling, heating, and holding capacities. Equipment

Walk in cooler broken at time of inspection

*34 Insect control:prevent dead insects from food

Remove dead insects from light shields

*36 Cloths in-use for wiping between uses stored

Please store in sanitizing solution

*42 Dirty nonfood contact surfaces

Dirty floors & shelving

*43 Light bulbs, light shields provided

Florescent lights out

*47 Conditions of Permit-in use of food equipment

Please post a sign notifying customers of health inspection report.

*02 Cold Hold (41øF/45øF or below)

tomato, lettuce I onion at table without time or temp control

*15 Contact RTE Products w/ Bare Hands

burger

*10 Chlorine sanitizer concentration, minimum temp.

oppm

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

Raw chicken above potato

*22 Handlers-Certificate Not On Site

*34 Outer openings:closing holes, gaps

*02 Cold Hold (41øF/45øF or below)

observed tomato, onion, lettuce on table without time or temp control

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: 200 ppm chlorine

*42 Floors/walls/ceiling/nonfood dirty

floorat the prep area and WIC

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

all food in WIC

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

provide coer for all food containers

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

raw eggs above potato

*22 Handlers-Certificate Not On Site

*34 Outer openings:closing holes, gaps

seal open gaps for the front door

*02 Cold Hold (41øF/45øF or below)

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

*10 Clean Sight and Touch

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

*43 Light - 10 foot : Walk-in, Dry storage

*45 Premises shall be maintained in good repair

CEILING TILES

*03 Food products not maintained at 135øF or above

*34 Pest control-routine inspections for

FLIES OBSERVED

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GREASE ON THE FLOOR BEHIND GRILL

*03 Food products not maintained at 135øF or above

*45 Premises shall be maintained in good repair

REPAIR DAMAGED FLOOR, WALLS, CEILING TILES

*22 Handlers-Certificate Not On Site

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

RAW CHICKEN ABOVE OTHER FOOD ITEMS

*02 Cold Hold (41øF/45øF or below)

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

*21 RFSM - Not On Site

*19 Water & Plumbing in good repair- per code

REPAIR FAUCET LEAK