Shell Shack

*18 Toxic items labeling-non original container

CHEMICAL SPRAY BOTTLES (OBSERVED) NOT LABELED

*19 Water & Plumbing in good repair- per code

REPAIR PLUMBING BEHIND ICE MACHINE- WATER BUILD UP

*31 No soap at handsink

PROVIDE SOAP AT HAND SINK

*34 Pest Control

OBSERVED GNATS IN FOOD PREP AREA - NEAR WIC / BAR

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

FOOD STAFF MUST STORE PERSONAL DRINKS IN DESIGNATED AREA

*36 Cloths in-use for wiping between uses stored

PROPERLY STORE WET WIPING TOWELS IN A SANITIZING SOLUTION WHEN NOT IN USE

*39 Equipment and Utensils Storage

OBSERVED IN SERVICE CONTAINERS / UTENSILS INSIDE OF BULK INGREDIENT BINS

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED DIRTY VENT A HOOD FILTERS HEAVY GREASE BUILD-UP ON WHEELS (COOKING EQUIPMENT ) CLEAN TO REMOVE BUILD UP

*43 Light bulbs, light shields provided

REPLACE LIGHT BULBS- VENT A HOOD

*45 Dressing areas:Lockers

EMPLOYEES MUST STORE PERSONAL ITEMS - DESIGNATED AREAS

*03 Food products not maintained at 135øF or above

Observed corn held at 130 Degrees F and cooked-whole-shelled eggs at 127 Degrees F.

*19 One Inch Air Gap

Need at lest 1" air gap at ice machine drain pipe.

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

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

Observed dirty WIC fan covers.

*39 Utensils, single serve items 6 inches off - floor

Observed food stored on the floor in WIC.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors under equipment.

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

Time mark TCS items on prep table

*24 Food Labeling- with common name of the food

label squeeze bottles

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Store utensils correctly

*42 Dirty nonfood contact surfaces

Clean soda gun holders

*45 Premises shall be maintained in good repair

Fix small leak on sinks

*21 RFSM - Not On Site

Obtain RFSM from City of Dallas

*21 RFSM - Not On Site

NO RFSM ONSITE

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*10 Clean Sight and Touch

CLEAN ICE MACHINE & CLEAN RIC

*02 Cold Hold (41øF/45øF or below)

R. CHICKEN 43.0, R. DRESSING 47.4, & BATTER45

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

OBSERVED EMPLOYEE PREPPING ON TRASH CAN

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

PERSONAL DRINKS AND FOOD IN PREP AREA

*06 Discard if TCS is in container w/ no date or day

NO / IMPROPER DATE MARKING ON PREPARED FOODS

*18 Toxic items storage adjacent to food/utensils

TOXICS STORED WITH FOOD EQUIPMENT

*45 Lockers to be used to store personal items

PROVIDE LOCKERS

*39 Loosely cover cooling foods

COVER ALL COOLING FOOD

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

REMOVE ALL ABSORBENT MATERIALS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED ON FOOD EQUIPMENT

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*31 Handwashing lavatory - used for other purpose

HAND SINK USED TO STORED DIRTY DISHES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS & FLOORS

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLE

*10 Clean Sight and Touch

CLEAN RIC(S)

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

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

DRINKING A PERSONAL DRINK IN PREP AREA ( OPEN CONTAINER)

*32 Maintain in Good Repair

REMOVE RUST FROM EQUIPMENT

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

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

FLIES

*02 Cold Hold (41øF/45øF or below)

r. dressing 59.8

*21 RFSM - Not On Site

no RfSM on site

*34 Pest control-routine inspections for

fruit flies present in kitchen area

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

no label for bulk container

*42 Dirty nonfood contact surfaces

clean gaskets in RIC and fans in WIC

*43 Light bulbs, light shields provided

replace light bulb in vent hood

*18 Toxic items storage adjacent to food/utensils

Toxics chemicals stored food & equipment

*03 Food products not maintained at 135øF or above

C. Rice 107.6F

*21 RFSM - Not On Site

No RFSM

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food items

*02 Cold Hold (41øF/45øF or below)

Blue cheese 52.8F & s. tomatoes 47.8F

*39 Keep utensils handles upright or protected

used scoop with a handle and store handle upright

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*34 Outer openings:closing holes, gaps

reseal around back doors and seal little holes

*35 Hair Restraints effective

properly restraint hair

*02 Cold Hold (41øF/45øF or below)

chicken 52 F, fish 53 F, beef patties 53 F

*10 Clean Sight and Touch

Clean inside RIF.

*15 Contact RTE Products w/ Bare Hands

lemons

*31 Handwashing lavatory - used for other purpose

Employee using sink to fill sanitizer buckets.

*32 Approved Food Contact Equip.

Replace residential freezer with commercial unit.

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

Employee beverage on prep table.

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

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

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Utensils were stored in water at 79 F.

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

*42 Dirty nonfood contact surfaces

Clean cooler door gaskets.

*45 Premises shall be maintained in good repair

Patch holes in wall where needed.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*34 Outer door: solid,selfclosing,tightfitting

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

*24 Food Labeling- with common name of the food

*31 Individual, disposable towels

*45 Drying Mops-air dry

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

*10 Clean Sight and Touch

Refrigerator door seals

*37 Unpackaged food may not be stored in direct contact with undrained ice

un-drained ice on seafood

*39 Store all equipment & utensil covered or inverted

cover/ invert dishes

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

potatoes 124.3 and corn 120.5F

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

cross contamination by arrangement raw seafood over RTE food

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

improper date marking on sauce (9-9-18)

*02 Cold Hold (41øF/45øF or below)

bleu cheese in ice bath 60.IF cucumbers on ice 65 F

*18 Toxic items labeling-non original container

label all

*34 Outer door: solid,selfclosing,tightfitting

one set of garage doors must be shut while the other is open

*14 When to wash hands before donning new gloves

every time!

*21 RFSM - Not On Site

get all registered

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

*31 No soap at handsink

at bar

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

*05 Rapidly reheat 165øF for hot holding

not reheating pizza sauce up to 165 before placing in hot hold