Smoke

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

remove soda gun out of ice bucket

*14 When to wash hands before donning new gloves

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*39 Equipment in good repair and proper adjustment.

ac leaking in wic

*10 Clean Sight and Touch

provide cleaning for all coolers

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

cheeses, all meats

*36 Cloths in-use for wiping between uses stored

*31 Individual, disposable towels

*18 Toxic items labeling-non original container

Spray bottle near office containing purple fluid not labeled.

*39 Equipment in good repair and proper adjustment.

Reach in cooler near salad reach in cooler has condensation on bottom of interior compartment. This condensation leaks on to floor when door is opened. Table missing leg and being supported by sta

*42 Nonfood-contact surfaces material

Interior door to walk in cooler shows buildup of rust. Additionally shelving throughout kitchen show rust.

*02 Cold Hold (41øF/45øF or below)

Reach in cooler on service line of kitchen near entrance to kitchen not maintaining proper temperatures. Pico de gallo 54.3°F Salsa Verde 53.8°F

*43 Clean vent syst:Intake/exhaust air ducts

Air intakes above dish washing area show buildup of dust and lint.

*38 Thawing. under running water criteria

Food items thawing on countertop and in sink not under running water. Please submerge foods or thaw under refrigeration.

*31 No soap at handsink

No soap provided for hand wash sink in bar area.

*21 RFSM - Not On Site

No staff able to provide evidence of valid Registered Food Service Manager level of food safety training. The two certificates on display are not valid as one is expired, and the other manager was no

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

Raw shell eggs stored over ready to eat carrots on the floor of walk in cooler.

*05 Rapidly reheat 165øF for hot holding

Beans in hot hold showed temperature of 120.4°F. Foods placed into hot hold should be reheated to 165°F before being placed into hot hold. Hot hold equipment is not designed to bring products up to

*27 Cool TCS foods using other effective means

Location left three large (over 3 gallon containers) of liquids out on counter,

*10 Clean Sight and Touch

Commercial french fry cutter shows build up of food soils. Interiors of soda guns show buildup of drink syrups.

*18 Equipment and Utensils Multiuse Materials-safe

Wood surfaces are clamped to a work counter to chop smoked meats. Employee observed wiping off with mop cloth that was not stored in sanitizing solution.

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

Pitcher used to transfer sauce stored in sauce such that entire surface of pitcher was coated with sauce. Ice scoop handle resting on food ice at main service line.

*43 Clean vent syst:Intake/exhaust air ducts

Significant buildup of dust and other debris on intake and exhaust of air conditioning system.

*45Floor, wall, ceiling - Exposed material

Storage area across from back patio has material peeling off ceiling over where foods are stored,

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

No non-original food containers identified with label of common name of food. Please label containers, particularly ones that may contain potential allergens (such as nuts).

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

Foods stored on floors of walk in cooler.

*34 Outer door: solid,selfclosing,tightfitting

Gap under back door shows daylight through it. All outer openings should be sealed to prevent access of pests.

*29 Cold/hot hold unit thermometer easily viewable

Multiple reach in coolers lacking thermometers. Please provide each reach in cooler with an easily readable thermometer such that employees can audit

*44 Trash can provided for papertowel waste

No trash can provided near hand wash sink near walk in coolers.

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

No items date marked in walk in cooler or reach in coolers.

*42 Nonfood-contact surfaces material

Glassware and other utensils stored on top of towels. Towels used under drying mats. Any surfaces should be non absorbent and easily cleanable.

*10 Clean Sight and Touch

CLEAN INSIDE SODA GUN NOZZLE, REMOVE EXCESS CONDENSATION AT SALAD COOLER

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

TO PREVENT CONTAMINATION FRON CONDENSATION AT SALAD COOLER

*24 Food Labeling- with common name of the food

FOOD/ SPICES IN NON ORIGINAL CONTAINER

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*47 Handwashing signage

at front hand sink

*21 RFSM - Not On Site

NOT ON SITE

*22 Handlers-Certificate Not On Site

*32 Maintain in Good Repair

FIX RIC AT GRILL COOLER

*36 Cloths in-use for wiping between uses stored

*29 Cold/hot hold unit thermometer easily viewable

IN MEAT

*02 Cold Hold (41øF/45øF or below)

RAW EGG 47.5 DEGREE, GROUND BEEF 45 DEGREE F, PICO 60, SRIRACHA SAUCE 58 DEGREE F, RAW SHRIMP 45 DEGREE F, RAW CHICKEN 48 DEGREE, RIBS

*02 Cold Hold (41øF/45øF or below)

PICO 57, RAW EGG 77, DEGREE F DICED TOMATO IN COOLER 53 DEGREE F

*24 Food Labeling- with common name of the food

ANY FOOD ITEM IN NON ORIGINAL CONTAINER

*47 Handwashing signage

AT FRONT HAND SINK AT THE BAR

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

ITEMS IN RIC NOT DATE MARKED MELONS, BIG CONTAINER OF MASH

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

RAW CHICKEN OVER RAW GROUND BEEF RAW EGGS OVER GINGER IN RIC

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*36 Cloths in-use for wiping between uses stored

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*32 Maintain in Good Repair

RIC BY GRILL NOT WORKING

*29 Food thermometers provided and accessible

INSIDE RIC BY OVEN

*10 Clean Sight and Touch

CLEAN INSIDE SODA NOZZLE HOLDER AT THE BAR