Shinchon Oriental Market

*19 Water & Plumbing in good repair- per code

PROVIDE HIT AND COLD WATER TO ALL SINKS

*31 No soap at handsink

AND TOWEL

*18 Toxic items stored above food/utensils

STORE ALL CHEMICAL AT BOTTOM AREA 6 INCHES ABOVE THE FLOOR

*45 Premises shall be maintained in good repair

REPAIR DOUBLE WALLS GLASS DOOR WITH WATER ACCUMULATED .

*47 Conditions of Permit-in use of food equipment

POST SIGN "A copy of the most recent establishment inspection report is available upon request"

*10 Clean Sight and Touch

SINK, COOLERS WITH RUST

*21 RFSM - Not On Site

For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

*22 Handlers-Certificate Not On Site

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

*40 Reuse of single service articles

*34 Outer door: solid,selfclosing,tightfitting

*19 Backflow prevention device - installed

Attached hose without a back flow device

*45 Walls and ceilings, studs, joists, and rafters

Water damaged ceiling tile and water damaged walls

*44 Frequency. Refuse, recyclables/returnables removed

Vlean the recyclable area

*32 Approved Food Contact Equip.

The ice machine is in need of repair /replacement

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

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

No written records

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

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

*31 Handwashing lavatory - accessible

*42 Floors/walls/ceiling/nonfood dirty

Rusty shelves

*21 RFSM - Not On Site

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

*45 Floors/walls/ceilings approved carpeting

*47 No carpeting in food & toilet area

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

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Beans and bean sprouts - sneeze gaurds missing Quail eggs displayed over produce Washing dishes and defrosting meat in the same set of sinks

*45 Walls and ceilings, studs, joists, and rafters

*39 Case lot handling equipment, movability

Lack of a pallet jack

*45Carpeting: not allowed in food preparation

*21 PIC to ensure no unapproved indiv in food prep are

*39 Store all equipment & utensil covered or inverted

*21 RFSM - Not On Site

*42 Nonfood-contact surfaces material

Card board and newspaper Rotted participle board

*45 Unnecessary articles prohibited

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

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

Lack of labels

*28 Date marking combined ingredients for RTE/ TCS food

*34 Outer door: solid,selfclosing,tightfitting

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Cut vegetables in the walk in refrigerator for self service without sneeze gaurds

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

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

Unlabeled products in the refrigerator without any information

*22 Handlers-Certificate Not On Site

*42 Nonfood-contact surfaces material

Card board liners under refrigerated items

*32 Approved Food Contact Equip.

Wood used for food contact surfaces in the damp refrigerator

*18 Toxic items stored above food/utensils

Dumpster cleaner store with food products Dishwashing liquid stored over single service

*45Floor, wall, ceiling - Exposed material

*21 RFSM - Not On Site

*47 No carpeting in food & toilet area

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

*40 Handle & dispense of cleaned utensils, single-use

*28 Date marking combined ingredients for RTE/ TCS food

*43 Light bulbs, light shields provided

Cold bar

*40 Single use articel wrapped or dispensed

Non inverted

*02 Cold Hold (41øF/45øF or below)

Bean sprouts at 51.9 degrees

*32 Approved Food Contact Equip.

Cardboard under the produce

*45 Floors/walls/ceilings approved carpeting

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

*24 Food Label-list of ingredients in descending..

*42 Nonfood-contact surfaces material

Cardboard lined shelves Particle board shelves

*34 Outer door: solid,selfclosing,tightfitting

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

*41 Food Labeling - Bulk Food w/ Card or Sign

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

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

Rodent dropings

*09 Raw unpackaged animal food, beef, lamb, pork, poultry, and fish may not be offered for consumer

Clams etc

*18 Toxic items stored above food/utensils

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

Freezer and customer floor

*42 Nonfood-contact surfaces material

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

boxes of potatoes and limes stored on the floor

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

raw egg measured at 52.5

*19 Water & Plumbing in good repair- per code

*27 Cooling, heating, and holding capacities. Equipment

*21 PIC ensures food handlers properly trained

all employees need to obtain a food handler card

*18 Toxic items labeling-non original container

label all spray bottles

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