Shell on the Go

*47 Conditions of Permit-in use of food equipment

sign about inspection report

*10 Clean Sight and Touch

clean ice machine, clean coolers

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, cabinets

*24 Food Label- manufacture/packer/distrubtor name

provide manufacture label for crackers

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*39 Equipment-doors, seal hinges adjusted/intact

gaskets around cooler doors damaged

*14 When to wash hands before donning new gloves

wash hands before donning new glovesbefore

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air drying

*35 Hair Restraints effective

employees when prepared food shall cover hair

*45 Premises shall be maintained in good repair

keep premises in good repair/cove base. walls

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves, gaskets, cooler, freezers, microwaves, cabinets inside, pipes under 3 com sink

*34 Outer openings:closing holes, gaps

repair gap at entrance doors

*35 Hair Restraints effective

employees need cover hair

*20 Grease Trap Tickets

provide new date

*21 RFSM - Not On Site

manager not on site

*39 Cutting surfaces.

resurface cutting boards

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

provide written procedures for TCS food 4 hours

*40 Single use articel wrapped or dispensed

stirs

*43 Light bulbs, light shields provided

light bulbs on vent a hood and walk in cooler need to be replaced

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*31 Handwashing lavatory - used for other purpose

observed utensils and food in hand sink

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

provide label for food storage containers

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

store food 6 inches off the ground

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

thawing method cold running water not standing water

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

provide written procedures for onion

*42 Dirty nonfood contact surfaces

clean walk in cooler, floor coolers, shelves

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*47 Health permit posted

health permit not posted

* 21 RFSM notify 10 days & replacement in 45 days

provide rfsm certificate from the City of Dallas

*20 Grease Trap Tickets

provide grease trap ticket

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

clearly date mark TCS food for 7 days only

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*02 Cold Hold (41øF/45øF or below)

cheese 51, chorrizo 66.1 degrees f

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

do not store food on floor

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

provide written procedures for onion (4 hours)

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

thawing food under cold running water not standing water

*47 Health permit posted

provide duplicate health permit

*42 Dirty nonfood contact surfaces

clean shelves, microwave, gaskets

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

provide label for food storage containers

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

clean shelves, coolers, gaskets

*21 RFSM - Not On Site

manager not on site, obtain rfsm certificate from the City of Dallas

*47 Handwashing signage

provide hand washing sign

*20 Grease Trap Tickets

provide new date

*18 Toxic items storage adjacent to food/utensils

chemical bottles stored next to utensils

*35 Hair Restraints effective

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

observed raw shelled eggs stored above rte food

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

store food 6 inches off the floor

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

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

*38 Thawing. under running water criteria

*43 Clean vent syst:Intake/exhaust air ducts

*02 Cold Hold (41øF/45øF or below)

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

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

*32 Thermometer in good condition or discarded

replace the broken thermometer.

*24 Food Labeling- with common name of the food

label the product with a name of the food on the outside of the container.

*42 Nonfood-contact surfaces material

repair the broken gaskets on the reach in refrigerator unit. Clean the gaskets on the refrigerator unit.

*35 Hair Restraints effective

provide a hair restraint when working in the kitchen .

*39 Store all equipment & utensil covered or inverted

protect the coffee filters sitting on top of the coffee machine.

*10 Clean Surface Different Foods

need to clean surfaces at all times in the kitchen area

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit