Shady's

*21 Being a certified food protection manager who has shown proficiency of required information thro

No food manager certified on site.

*32 Equipment and Utensils Multiuse Materials durable

Rusted WIC shelves.

*18 Toxic items labeling-non original container

Label all chemical bottles.

*10 Clean Sight and Touch

Clean build up on can opener blade.

*31 Handwashing lavatory - used for other purpose

Cannot leave items in hand sink for hand washing only.

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

Cannot use wiping cloths for any other purpose than wiping.

*39 Store all equipment & utensil covered or inverted

Invert to go containers.

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

Label all bulk containers with common name.

*47 Handwashing signage

Need hand washing sign at all hand sinks.

*14 When to wash hands before donning new gloves

Did not wash hands before putting on new gloves.

*31 Handwashing lavatory - used for other purpose

For hand washing only, cannot pour food in the hand sink.

*34 Pest Control

Lots of flies observed.

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

Cover food.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding hot dogs 45.3, sliced cheese 46.5, tomatoes 45, RIC 48, and RIC 60. Find a cover for RIC or put on ice.

*18 Toxic items labeling-non original container

Label all chemical spray bottles.

*21 Being a certified food protection manager who has shown proficiency of required information thro

No food manager certificate on site.

*22 Accredited food handler certificate - 60 days

No food handlers for anyone on site.

*36 Cloths in-use for wiping between uses stored

Cannot leave wet wiping cloths out.

*39 Keep utensils handles upright or protected

Keep all handles out of food, keep up.

*45 Premises shall be maintained in good repair

Missing tile ceiling.

*47 Handwashing signage

Need hand washing sign at the bathroom.

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

Quat bucket at 0 ppm.

*39 Store all equipment & utensil covered or inverted

Invert containers.

*22 Accredited food handler certificate - 60 days

No food handlers for all employees.

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

Label all bulk containers.

*19 One Inch Air Gap

*27 Cooling, heating, and holding capacities. Equipment

*10 Clean Sight and Touch

ice machine

*10 Chlorine sanitizer concentration, minimum temp.

no chlorine detected at the bar dishwasher and at the dishwasher in the kitchen area

*27 Cooling, heating, and holding capacities. Equipment

ric measured at 50 degrees F

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

keep doors closed to prevent pest entry.

*34 Pest control-routine inspections for

fruit flies observed in the bar

*10 Clean Sight and Touch

thoroughly clean and sanitize the soda nozzles

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers inside the walk in cooler

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

raw burgers over hot dogs raw chicken over raw ground beef

*18 Toxic items storage adjacent to food/utensils

grill cleaner adj margarine

*18 Toxic items storage adjacent to food/utensils

soap w/ condiments @ bar

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

raw shell eggs over past. liquid eggs raw eggs over hot dogs

*32 Equipment & Utensils smooth easily cleanable

condiment countertop peeling

*37 Beverage tubing and cold-plate beverage cooling

must separate tubing from ice for consumption

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

Keep signed copies

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

open employee drinks adj customer items@ bar

*02 Cold Hold (41øF/45øF or below)

replace make table! cheese 57 F cherry tomatoes 54 F

*26 Food Consumer Advisory-raw food

*34 Insect control devices-not over food/food prep

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

ground beef and pork over raw bacon

*02 Cold Hold (41øF/45øF or below)

raw shell egg 54 F bleu cheese 58 F raw chicken 46 F drawer coolers not holding

*26 Consumer Advisory Disclosure---asterisking

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

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

expired milk

*37 Beverage tubing and cold-plate beverage cooling

working w/ Coke to fix

*39 Soda nozzles and ice bin clean to remove soil

keep ice machines clean

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*02 Cold Hold (41øF/45øF or below)

burgers 40 F and 43 Fin cooler

*21 RFSM - Not On Site

citation at next

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

*39 Store equipment & utensils in a clean, dry place

do not keep knives in dirty places

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

hot dogs adj raw ground beef in drawers hot dogs and raw fish adj; raw ground meats raw bacon over raw fish

*14 When to wash hands before donning new gloves

servers and cooks

*26 Consumer Advisory--Disclosure--description criteria

*22 Handlers-Certificate Not On Site

*14 When to wash hands between raw and RTE foods

changed gloves but did not wash after dropping raw patties and continuing w/ rte food

*31 Handwashing lavatory - allow convenient

no hw@ front employees not washing

*26 Consumer Advisory Disclosure---asterisking

citation at next

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*37 Beverage tubing and cold-plate beverage cooling

must separate

*26 Consumer Advisory Disclosure---asterisking

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

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

hot dogs under raw meats veggie patties under raw burgers

*43 Light bulbs, light shields provided

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

get all registered must have one for every shift

*28 Do not exceed manuf. use by date

Milk use by 12-17-17

*15 Contact RTE Products w/ Bare Hands

packaging cookies w/ bare hands

*39 Soda nozzles and ice bin clean to remove soil

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*02 Cold Hold (41øF/45øF or below)

diced tomatoes were sitting on top of the display case not submerged in the cooler, do not store anything on surface area

*18 Toxic items storage adjacent to food/utensils

observed in the bar area chemicals stored next to salt for drinks/ hanging on a shelve next to condiments

*34 Outer door: solid,selfclosing,tightfitting

seal open gap in bottom of back door

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

ice machine inside panel is soiled, make sure to keep routine cleaning

*21 RFSM - Not On Site

Obtain City of Dallas registered food service manager certificate, at least one employee needs to have on site at all times

*10 Other sanitizer use - manufacturer label direction

sanitizer buckets not reading quat test strip- replace sanitizer waters often

*02 Cold Hold (41øF/45øF or below)

Batter observed temping @ 50 degrees Fahrenheit. Observed on minimal ice.

*15 Contact RTE Products w/ Bare Hands

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*27 Cool TCS foods using other effective means

*32 Nonfood surfaces-design to be cleaned easily

*34 Pest control-routine inspections for

gnats @ bar area