SI LOM THAI ASIAN FUSION.

can not store utensils in card board boxes unless it is their original container can not use card board in the kitchen can not use cloth to catch condensation or splash Must be smooth easily cle

improper arrangement in make line move chicken to the front and shrimp to the back raw beef next to eggs

unauthorized chemical- roach spray- you can not do your own pest control

can not store utensils between 2 pieced of equipment there is no way to sanitize

can not reuse single use containers. they are not made to be washed- they break down and contaminate food

provide rfsm certificate from the City of Dallas

clean gaskets, shelves,

dining room is not open for the public, provide chocking poster, remove card board boxes from coolers, organize

change gloves when you changed a task

broken food storage containers

thermometer in wic and reach in cooler

observed food sit on floor

provide food handler cards

clean ice machine

observed raw eggs stored above vegetables/rte food in wic, raw chicken stored above rte food in wic and ric

bag of meat sitting directly on meat

raw eggs over cooked chicken raw chicken needs to be moved to the front of the make line

dry goods scoop handles touching product

Clean can opener blade, build up in ice machine

clean ice bin interior

back sink leaking

used for drying lettuce

boxes of beef on the ground of WIC

store knives properly and not between equipment and wall

seal holes in the ceiling in the back of restaurant

obtain sign for handsink in back of kitchen

STUFFED SHELLS 70, FRIED BEEF 67

RAW PORK STORED ABOVE COOKED CHICKEN IN WIC

CLEAN INSIDE OF MICROWAVE

OBSERVED CANNED PAINT STORED BESIDE PLATES

REPLACE GASKETS IN WIC

OBSERVED LIVE ROACH AT BAR

NO TOWELS UNDER CUTTING BOARD

DIRTY VENTS

dented cans

Clean equipment and shelves. Heavy dust accumilation.

Replace broken plastic bins and torn cooler gaskets. Provide commercial microwave and freezer.

Roach activity observed at service bar.

Do not use wiping cloths under cutting boards.

Cover food in WIC.

seasoning shakers, squirt bottles

Clean WIC fan covers.

vent hood

Observed employee eating on cook line.

Seal hand sink to wall.

Duck cooling at room temp 65 F.

remove can food dented on rim and seam

replace residential equip with commercial , ric, rif , microwave remove cloth shelf linear and cardboard shelving, all surface shall be smooth/easy cleanable /non absorbent

3x- employees observed eating on prep table next to clean equipment. male employee observed with unapproved ring, only smooth, plaint band allow on hand and arm

sack of cabbage heads observed stored on the floor inside wic

label all food containers w/common name when removed from its original pkg/ccontainers/squirt bottles

replace broken light cover in dry storage area

hand mop or store inverted when not in use

store food in the walk in cooler off the floor six inches.

Provide hand wash signs at the hand sink

Provide a new door sweep on the outside of the door or inside to protect the gap at the bottom of the door.

Moist wiping clothes must be in sanitizer when not in use.

Use scoops with handles ( handles laying down in the bulk items touching the flour, starch, sugar, and rice etc. )

provide paper towels at the hand sink in the back area by the ice machine.

Provide food handlers cards for employees.

One deep freezer should be on a bakery rack or dunnage rack to clean under ( legs or wheels for equipment)

clean the legs of the equipment (grease buildup)

labe the toxic bottles with the common name .

the dish racks can not be used as a storage shelf int he walk in cooler.

provide a written procedure on blood pathogen cleanup ( vomiting and diarrhea clean up procedures)

Provide common names on all the containers in the walk in cooler

Provide a covered lid trash can with a lid in ladies restroom

the raw chicken above ready to eat sauces.

Missing the soap at the hand sink for bar.

Label the bottles with chemical. ( what ever is on the inside should be listed on the outside of the bottle.

provide specific dates on the product.

Provide a written procedure on time used as a control for every product. from time cooked to time held below the hot holding cut off.

clean the floor up under the equipment ( heavy dirt buildup on the floor in the far corners and under equipment.

the scoops used in the bulk product should have handles and the handles should be in the upright position not touching the product. ( using bowls, containers as scoops )

ice used as a coolant for the pepsi and used from human consumption at the bar ( The ice can only be used for one or the other but not at the same time.

the rusty storage shelf below the prep table ( resurafce.)

NO SANITIZER IN WARE WASH MACHINE 0 PPM (CHLORINE)

KEEP FOODS AND UTENSILS AT LEAST 6 INCHES OFF THE FLOOR IN WALK IN COOLER

DO NOT STORE UTENSILS/BOWLS ON TOP OF FOODS IN RIC

NO TOOTHPICKS IN MOUTH WHILE IN PREP AREA